Coconut Cream Pie Cupcakes

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When a creamy slice of coconut cream pie meets a soft and fluffy cupcake, magic happens and it tastes like these Coconut Cream Pie Cupcakes. With a rich coconut cake base, luscious cream filling, and a pillowy whipped topping (plus a little snowstorm of shredded coconut on top), this is a dessert that always brings the “wow.”

Whether you’re baking for a birthday, a shower, or just because it’s a Tuesday, these cupcakes are sunshine in dessert form. They’re as easy as they are dreamy, thanks to a little help from boxed cake mix and instant pudding. And trust me, no one will ever know. It’s a coconut lover’s dream and that coconut cream filling for cake? Heaven.

Why You’ll Love These Coconut Cream Pie Cupcakes

Semi-homemade ease: Cake mix + pantry staples = major time saver.
Surprise inside: A creamy coconut pudding filling makes every bite indulgent.
Light and fluffy frosting: Whipped cream + cream cheese = swoon.
Coconut cupcake bliss: Soft, moist, and full of tropical flavor.

What You’ll Need (Just a Note)

These cupcakes start with a doctored white cake mix trust me, it’s the perfect base. You’ll infuse the batter with coconut milk, extract, and sour cream for that bakery-style texture. Then, you’ll whip up a coconut cream pie-inspired filling and top it all with a dreamy, pipeable whipped topping.

All ingredient amounts are listed in the recipe card below!

How to Make Coconut Cream Pie Cupcakes

Step 1: Make the Cupcakes

Preheat your oven to 350°F and line a cupcake pan with paper liners.

In a large mixing bowl, combine the white cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract, and baking powder. Beat on medium speed for 2 minutes until the batter is smooth and fluffy.

Scoop into the liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely before filling.

Step 2: Make the Coconut Cream Filling

In a medium bowl, whisk together the instant vanilla pudding mix, milk, and coconut extract. Let it sit for 5 minutes to thicken.

In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the pudding mixture until smooth. Refrigerate until ready to use.

Step 3: Fill the Cupcakes

Once cupcakes are completely cool, use a knife or cupcake corer to remove the center of each cupcake. Pipe or spoon the coconut cream filling into the center. Don’t overfill we’re frosting next!

Step 4: Make the Frosting

Beat the cold cream cheese until smooth. Slowly add the heavy whipping cream, powdered sugar, and vanilla extract, whipping until stiff peaks form. This creates a light, pipeable frosting that holds its shape beautifully.

Frost the cupcakes as desired and top with shredded coconut for that signature pie look.

Estimated Nutrition

Calories: ~390 per cupcake
Fat: 24g
Carbohydrates: 38g
Protein: 4g
Sugar: 28g
Fiber: 1g

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (plus cooling)

Tips for Coconut Cake Cupcakes That Wow

Use full-fat coconut milk for richer flavor and moist texture.
Cold cream cheese = sturdy frosting: It holds up beautifully when whipped with cream.
Make ahead: You can bake the cupcakes and make the filling a day in advance.
Want to level up? Toast the coconut before garnishing for a nutty, caramelized crunch.

How to Serve and Store

Serving Suggestions

Chill cupcakes for 30 minutes before serving for best texture.
Perfect for summer parties, Easter, or just your average coconut craving.
Top with mini umbrellas and pretend you’re in the tropics.

Storing Instructions

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze unfrosted cupcakes for up to 1 month. Thaw and fill/frost before serving.
Tip: Don’t freeze the filling or frosting the texture can get weird.

A Little Story from My Kitchen

I made these for a baby shower once and the hostess called them “the fluffiest things I’ve ever eaten.” There wasn’t a single one left and someone may or may not have eaten two before we even served the cake. It’s the coconut! And that nostalgic cream filling. It’s like beyond frosting coconut cream pie, but portable.

FAQs About Coconut Cream Pie Cupcakes

Can I use boxed pudding instead of making filling from scratch?

Yes and that’s what we’re doing here! The instant vanilla pudding is easy and perfect. Just add coconut extract and whipped cream to make it taste homemade.

Can I make these with real shredded coconut?

Absolutely. Use sweetened shredded coconut for the best texture and flavor.

Is there a substitute for coconut milk?

You could use regular milk, but you’ll miss out on the richness and true coconut flavor. Coconut milk gives the best result for coconut cupcake texture.

Can I toast the shredded coconut?

Yes! Toasting it gives a caramelized crunch that adds amazing depth and visual appeal.

What’s the best way to fill the cupcakes?

Use a piping bag or a small spoon. A cupcake corer or small knife makes removing the center easy.

Will the frosting hold up at room temp?

For a couple of hours, yes especially if it’s whipped properly. Keep chilled for best results.

Can I use coconut cream instead of coconut milk?

Coconut cream is thicker and sweeter. It can work, but will change the texture and sweetness of the batter.

How far in advance can I make these?

You can bake the cupcakes 1–2 days ahead. Fill and frost the day of for best freshness.

Final Thoughts on Coconut Cream Pie Cupcakes

These Coconut Cream Pie Cupcakes are the kind of dessert that looks fancy but comes together with simple ingredients perfect for birthdays, brunches, or just celebrating coconut in all its creamy glory. From the soft base to the coconut cream filling for cake fans dream of, these little beauties check all the boxes.

✨ Scroll down to the recipe card for the exact ingredient measurements and step-by-step instructions!