Coconut Cream Pie Cupcakes
Soft and fluffy coconut cupcakes filled with coconut cream pie filling and topped with whipped cream frosting the perfect portable dessert for coconut lovers.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
Ingredients
For the Cupcake Batter
- 1 box white cake mix 15oz box
- 1 cup shredded sweetened coconut
- 3 egg whites large
- 3/4 cup coconut milk well mixed
- 1/2 cup vegetable oil
- 1/2 cup light sour cream
- 1 tsp coconut extract
- 1 tsp baking powder
For the Filling
- 1 package instant vanilla pudding mix 3.4oz
- 3/4 cup milk any type
- 1 tsp coconut extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
For the Frosting
- 8 oz cream cheese cold
- 1 3/4 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- shredded coconut for garnish
Instructions
- Preheat oven to 350°F and line cupcake pan with paper liners.
- Mix cake mix, shredded coconut, egg whites, coconut milk, oil, sour cream, extract, and baking powder. Beat for 2 minutes.
- Divide batter among liners and bake 18–22 minutes. Cool completely.
- For filling, whisk pudding mix, milk, and coconut extract. Fold in whipped cream made from cream and powdered sugar. Chill.
- Core cupcakes and fill centers with coconut cream mixture.
- Beat cream cheese until smooth. Add heavy cream, sugar, and vanilla. Whip to stiff peaks. Frost cupcakes.
- Garnish with shredded coconut. Chill until ready to serve.
Notes
Make cupcakes ahead and store frosted in fridge up to 3–4 days. Do not freeze filled cupcakes.