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
