Coconut Cream Pie Cupcakes Recipe
If you’re dreaming of a dessert that channels the creamy nostalgia of a classic pie into a portable, crowd-pleasing treat, then Coconut Cream Pie Cupcakes are about to become your new obsession. Imagine bite-sized moist cupcakes, brimming with luscious coconut filling, topped with sumptuous clouds of vanilla whipped cream, and finished with golden toasted coconut flakes. Every bite delivers tropical flavor and homey comfort in equal measure, and they’re surprisingly easy to whip up for celebrations, potlucks, or just because you deserve a little paradise any day of the week.
Ingredients You’ll Need
-
Cupcakes:
- 1 box (15.25 oz) white or yellow cake mix (plus ingredients called for on the box)
Coconut Cream Filling:
- 1 box (3.4 oz) instant coconut cream pudding mix
- 1 cup milk
- 1 cup sweetened shredded coconut
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- Toasted coconut flakes for garnish
How to Make Coconut Cream Pie Cupcakes
Step 1: Bake the Cupcakes
Start by preparing your white or yellow cake mix just as directed on the box—whether that’s with oil, eggs, or whatever’s listed on your brand. Divide the batter evenly into cupcake liners and bake until they’re just golden, set, and springy to the touch. Let them cool completely; trust me, you don’t want any melty mishaps with the filling later!
Step 2: Whip Up the Coconut Cream Filling
For the very best part of Coconut Cream Pie Cupcakes, grab a medium bowl and whisk together the instant coconut cream pudding mix and milk. Whisk vigorously for about two minutes until the mixture thickens up temptingly. Fold in the sweetened shredded coconut for a truly indulgent filling with texture and depth.
Step 3: Fill the Cupcakes
Take each cooled cupcake and use a small knife or cupcake corer to remove a little core from the center (save the tops if you like, but no need to replace them). Spoon or pipe the coconut pudding filling inside, letting it mound up ever so slightly—you want every bite to be full of creamy coconut goodness.
Step 4: Make Dreamy Whipped Cream
With all the cake and coconut happening, we need a perfect fluffy top! In a well-chilled mixing bowl, beat together heavy cream, powdered sugar, and vanilla extract with an electric mixer. Whip until stiff peaks form; the cream should hold its shape when you lift the beater, ready to swoop onto cupcakes either piped or dolloped generously.
Step 5: Assemble and Garnish
Swirl whipped cream high on each cupcake, then shower with toasted coconut flakes. For extra flavor and flair, you can toast coconut in a dry skillet on the stove until golden and fragrant—just keep an eye on it, as it turns bronzed fast. These irresistible Coconut Cream Pie Cupcakes are now ready for their final chill in the fridge, where all the flavors meld into one unforgettable bite.
How to Serve Coconut Cream Pie Cupcakes
Garnishes
The crowning touch for these treats is a generous sprinkle of toasted coconut flakes, which not only smells heavenly but adds a playful crunch and a pretty finish. Feel free to get creative: add a fresh raspberry or mini umbrella for a summery spin, or even drizzle a little white chocolate for extra decadence.
Side Dishes
For a dessert spread, serve Coconut Cream Pie Cupcakes alongside other fruity options like tropical fruit salad, or pair with a tangy passionfruit sorbet to contrast the creamy sweetness. They also shine next to simple offerings like iced coffee or sweetened iced tea for a refreshing afternoon treat.
Creative Ways to Present
Turn the ordinary into extraordinary by arranging the cupcakes on a tiered platter topped with mini pie flags, nestle them in colorful cupcake wrappers, or package individually for a party favor everyone will remember. For a show-stopping dessert table, set up a “decorate your own” station with extra toasted coconut, sprinkles, and sliced bananas or pineapple.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Cream Pie Cupcakes covered in the refrigerator for up to 3 days. The whipped cream holds beautifully, and the coconut filling keeps the cakes moist but not soggy. Be sure to keep them chilled for food safety—and because they taste best cold!
Freezing
You can freeze unfilled, unfrosted cupcakes for up to two months. Simply let the cakes cool, wrap well, and thaw before assembling. The pudding filling and whipped cream topping are best made fresh, as their textures can change after freezing.
Reheating
There’s really no need to reheat these cupcakes—Coconut Cream Pie Cupcakes are a chilled dessert, and that’s when their creamy, dreamy texture shines. If you’ve frozen unfilled cupcakes, just bring them to room temperature before filling and decorating.
FAQs
Can I use homemade cake batter instead of a cake mix?
Absolutely! If you have a favorite white or yellow cake recipe, feel free to use it with wonderful results. Just aim for a recipe with a soft, fluffy crumb so it plays nicely with the creamy coconut filling.
What if I can’t find instant coconut cream pudding mix?
If coconut cream pudding mix isn’t available, use instant vanilla pudding and stir in extra shredded coconut plus a splash of coconut extract for that signature flavor. It’ll still have all the luscious, tropical goodness.
How can I toast coconut flakes without burning them?
Place the coconut flakes in a dry skillet over medium heat and stir constantly—they brown quickly, so don’t walk away. As soon as they turn golden and smell nutty, transfer to a plate to cool.
Can I make these cupcakes gluten free?
Yes, just swap in your favorite gluten-free cake mix and double-check the labels on your pudding mix and coconut. Everything else in the Coconut Cream Pie Cupcakes recipe is naturally gluten free!
Should I assemble the cupcakes right before serving?
These cupcakes do best after they’ve chilled for about an hour, which helps the flavors meld. You can assemble them up to a day ahead—just wait to add garnishes like extra toasted coconut until right before serving for maximum crunch.
Final Thoughts
There’s just something irresistible about these Coconut Cream Pie Cupcakes—they’re a dreamy blend of creamy, tropical flavors stuffed into every portable bite. Whether you’re baking for a special occasion or treating yourself just because, don’t be surprised if these become your most requested dessert. Gather your ingredients, invite someone to share them with, and see for yourself just how delightful coconut cream pie can be when it wears its cupcake disguise!
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Coconut Cream Pie Cupcakes Recipe
- Total Time: 45 minutes (plus chilling time)
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of coconut cream pie with these delightful Coconut Cream Pie Cupcakes. Moist coconut-infused cupcakes filled with a creamy coconut pudding, topped with a swirl of whipped cream, and finished with toasted coconut flakes. A mini version of a classic favorite!
Ingredients
Cupcakes:
- 1 box (15.25 oz) white or yellow cake mix (plus ingredients called for on the box)
Coconut Cream Filling:
- 1 box (3.4 oz) instant coconut cream pudding mix
- 1 cup milk
- 1 cup sweetened shredded coconut
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- Toasted coconut flakes for garnish
Instructions
- Prepare Cupcakes: Prepare and bake cupcakes according to the package instructions; let cool.
- Make Coconut Cream Filling: Whisk coconut cream pudding mix and milk until thickened; fold in shredded coconut.
- Fill Cupcakes: Remove centers of cupcakes and fill with coconut pudding mixture.
- Prepare Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top Cupcakes: Pipe or spread whipped cream over filled cupcakes.
- Garnish: Sprinkle toasted coconut flakes on top.
- Chill: Chill cupcakes for at least 1 hour before serving.
Notes
- You can toast coconut flakes in a dry skillet over medium heat for 3–5 minutes, stirring frequently.
- For added flavor, brush cooled cupcakes with a little coconut milk before filling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
