Indulge in the blissful flavors of the tropics with these Coconut Cream Pie Cupcakes! These fluffy coconut cupcakes are generously filled with a luscious coconut cream mousse and topped with a velvety cream cheese frosting. Finished with a sprinkle of shredded coconut, these cupcakes are the perfect treat for any occasion—be it a summer party, a family gathering, or simply a sweet craving.
Ingredients:
For the Cupcakes:
1 box (15 oz) white cake mix
1 cup sweetened shredded coconut
3 large egg whites
¾ cup coconut milk
½ cup vegetable oil
½ cup light sour cream
1 tsp coconut extract
1 tsp baking powder
For the Filling:
1 package (3.4 oz) instant vanilla pudding
¾ cup milk
1 tsp coconut extract
1 cup heavy whipping cream
¼ cup powdered sugar
For the Frosting:
1 ¾ cups heavy whipping cream
8 oz cream cheese (cold)
1 cup powdered sugar
1 tsp vanilla extract
Shredded coconut (for garnish)
Directions:
Preparing the Cupcakes:
Preheat the oven to 350°F (175°C). Ensure to mix the coconut milk well before use.
In a large bowl, combine the white cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder. Beat on medium speed until well combined.
Scoop the batter into a lined cupcake pan, filling each liner about two-thirds full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Making the Coconut Mousse Filling:
In a separate bowl, prepare the instant pudding by whisking it with the milk and coconut extract. Chill until set.
In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the chilled pudding mixture and refrigerate until ready to use.
Preparing the Cream Cheese Frosting:
Beat the cold cream cheese on medium-high until smooth.
Gradually add the heavy whipping cream and continue beating until soft peaks form.
Add the powdered sugar and vanilla extract, whipping until stiff peaks form.
Assembling the Cupcakes:
Core the center of each cooled cupcake and fill it with the coconut mousse filling.
Replace the cupcake tops and pipe the cream cheese frosting on top.
Garnish with shredded coconut for an extra touch of tropical flair.
Serving Tips:
Presentation: For an attractive display, arrange the cupcakes on a decorative platter or cake stand. Consider adding extra shredded coconut or small tropical-themed decorations for a festive touch.
Serving Temperature: These cupcakes are best served chilled, especially since the filling and frosting are creamy. Refrigerate them for at least 30 minutes before serving for optimal flavor and texture.
Portion Control: If serving at a gathering, consider using decorative cupcake liners and providing small napkins for easy handling. This allows guests to enjoy a cupcake without needing a plate.
Pairing Options: Serve with a side of fresh fruit, like pineapple or berries, to enhance the tropical theme. A scoop of coconut or vanilla ice cream can also make for a delightful pairing.
Storage Tips:
Refrigeration: Store the filled and frosted cupcakes in an airtight container in the refrigerator. This will help maintain the freshness of the cream cheese frosting and the mousse filling.
Short-term Storage: These cupcakes can be stored in the refrigerator for up to 3 days. If you anticipate not finishing them quickly, consider freezing some before frosting.
Freezing Unfrosted Cupcakes: To freeze, allow the cupcakes to cool completely, then place them in a single layer in an airtight container or zip-top bag. They can be frozen for up to 3 months. When ready to serve, thaw them in the refrigerator before frosting.
Frosting Storage: If you prefer to frost the cupcakes just before serving, store the cream cheese frosting in an airtight container in the refrigerator for up to 5 days. Re-whip briefly before using if it becomes too soft.
Related Recipes:
- Pumpkin Pie Cupcakes
- Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting
- Easy Vanilla Cupcakes
FAQs:
Can I make Coconut Cream Pie Cupcakes in advance?
Yes, you can! To save time, you can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Prepare the coconut mousse filling and cream cheese frosting in advance as well, and keep them in the refrigerator. Assemble the cupcakes just before serving for the best texture and flavor.
Can I use a different type of cake mix for these cupcakes?
Absolutely! While the recipe calls for white cake mix, you can substitute it with a coconut cake mix or even a vanilla cake mix. This will enhance the coconut flavor. Just ensure that the mix is of similar weight and composition.
How do I store leftover cupcakes?
Store any leftover Coconut Cream Pie Cupcakes in an airtight container in the refrigerator. They will remain fresh for up to 3 days. If you have unfrosted cupcakes, you can freeze them for up to 3 months. Just make sure to frost them after thawing for the best texture.
Can I modify the recipe to make it dairy-free?
Yes, you can make some substitutions to create a dairy-free version. Use a dairy-free cake mix, almond or soy milk instead of regular milk, and a non-dairy whipped topping for the filling and frosting. Be sure to check the labels to ensure all ingredients are dairy-free.
Conclusion:
These Coconut Cream Pie Cupcakes are not just a dessert; they are an experience! Their tropical flavors and creamy textures make them an irresistible treat. Perfect for sharing at parties or enjoying on your own, these cupcakes will transport you to a sunny paradise with each delicious bite.
📖 Recipe:
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Coconut Cream Pie Cupcakes
- Total Time: 1 hour 15 minutes
- Yield: 20 cupcakes
- Diet: Vegetarian
Description
Indulge in the tropical delight of Coconut Cream Pie Cupcakes! These fluffy coconut cupcakes are filled with a luscious coconut cream mousse and topped with whipped cream cheese frosting and shredded coconut. Perfect for summer gatherings or a sweet treat any time of year, these cupcakes are sure to impress with their rich flavors and creamy textures.
Ingredients
For the Cupcakes:
1 box (15 oz) white cake mix
1 cup sweetened shredded coconut
3 large egg whites
¾ cup coconut milk
½ cup vegetable oil
½ cup light sour cream
1 tsp coconut extract
1 tsp baking powder
For the Filling:
1 package (3.4 oz) instant vanilla pudding
¾ cup milk
1 tsp coconut extract
1 cup heavy whipping cream
¼ cup powdered sugar
For the Frosting:
8 oz cream cheese (cold)
1 ¾ cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla extract
Shredded coconut (for garnish)
Instructions
- Prepare the Cupcakes: Preheat the oven to 350°F. Mix coconut milk well. Combine cake mix, shredded coconut, egg whites, coconut milk, oil, sour cream, coconut extract, and baking powder in a bowl. Beat on medium speed until combined. Fill cupcake liners 2/3 full and bake for 15-18 minutes until a toothpick comes out clean. Cool completely.
- Make the Filling: Whisk the pudding mix with milk and coconut extract; chill until set. Whip heavy cream with powdered sugar until stiff peaks form, then fold into the pudding mixture. Refrigerate until ready to use.
- Prepare the Frosting: Beat cream cheese until smooth. Gradually add heavy whipping cream and beat until soft peaks form. Add powdered sugar and vanilla extract; whip until stiff peaks form.
- Assemble: Core the center of each cupcake and fill with the coconut mousse. Replace tops and pipe cream cheese frosting on top. Garnish with shredded coconut.
Notes
For best results, refrigerate the filled and frosted cupcakes for at least 30 minutes before serving.
If you want to make these cupcakes dairy-free, use dairy-free cake mix and non-dairy substitutes for the pudding and frosting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 cupcakes
- Calories: 283 kcal
