Coconut Cream Pie Cupcakes – Easy and Delicious Treat

You know that feeling when you take a bite of something so good you just stop and say, “Oh my gosh!”? That’s what happened when I made these coconut cream pie cupcakes. I knew right away—I had to tell you about them!

They’re soft, sweet, and filled with creamy coconut goodness. It’s like a little pie, but in a cute cupcake wrapper. I took one bite and thought, “Why didn’t I make these sooner?”

I promise, they’re easy, even if you don’t bake a lot. You’ll feel like a baking star when you taste that creamy filling. And your family? They’ll be asking for more before you even sit down!

So, let’s do this together! Get your apron, and let’s whip up the yummiest coconut cream pie cupcakes. You’ll be so happy you did—just wait!

Why You’ll Love This Recipe

• Easy to Make: Simple steps and basic tools. Great for any skill level.
• Light and Creamy: Soft cupcake base with fluffy coconut filling and whipped topping.
• Coconut Lover’s Dream: Every layer is packed with coconut goodness.
• Perfect for Any Occasion: Great for birthdays, holidays, or casual treats.
• Make-Ahead Friendly: Can be prepared in advance and stored in the fridge.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: About 1 hour and 15 minutes

Servings:

Makes 12 cupcakes. Need more? Double the recipe.

Difficulty:

Easy. Good for beginners, fun for experienced bakers.

Required Kitchen Tools

• Large mixing bowl
• Hand or stand mixer
• Measuring cups and spoons
• Muffin tin (12-cup)
• Cupcake liners
• Small saucepan
• Piping bag (optional)

Ingredients for Coconut Cream Pie Cupcakes

You’ll need these ingredients to create the cupcake base, filling, and topping. Exact measurements are in the recipe card below.

Cupcake Base:

• 1 box white cake mix (15.25 oz)
• 1/2 cup shredded coconut (sweetened)
• 3 large egg whites
• 1 cup coconut milk (from a can, stirred)
• 1/3 cup vegetable oil
• 1/4 cup sour cream
• 1 teaspoon coconut extract
• 1 teaspoon baking powder

Coconut Cream Filling:

• 1 small box instant vanilla pudding mix (3.4 oz)
• 1 1/4 cups cold milk
• 1/2 teaspoon coconut extract
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar

Whipped Topping:

• 4 oz cream cheese (softened)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (toasted, for garnish)

Variations for Coconut Cream Pie Cupcakes

• Chocolate Drizzle: Add melted chocolate on top for a twist.
• Almond Flavor: Replace coconut extract with almond extract for a nutty taste.
• Fresh Fruit: Top with berries for color and freshness.
• Extra Coconut: Add toasted coconut into the filling for more texture.
• Gluten-Free: Use a gluten-free cake mix.

How to Make Coconut Cream Pie Cupcakes

1. Prepare the Cupcake Batter

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a large mixing bowl, combine white cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract, and baking powder.
• Use a hand or stand mixer on medium speed. Mix until smooth and well combined (about 2 minutes).

2. Fill and Bake

• Divide the batter evenly into the cupcake liners. Fill each about 2/3 full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

3. Make the Coconut Cream Filling

• In a medium bowl, whisk together instant vanilla pudding mix, cold milk, and coconut extract until smooth.
• Let the mixture set for 5 minutes to thicken.
• In a separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
• Gently fold the whipped cream into the pudding mixture until smooth.

4. Fill the Cupcakes

• Once the cupcakes are cool, use a small knife or the back of a spoon to remove a small circle from the center of each cupcake.
• Spoon or pipe the coconut cream filling into each hole until full.
• Replace the top piece of cupcake to cover the filling (it doesn’t need to fit perfectly).

5. Make the Whipped Topping

• In a large bowl, beat softened cream cheese until smooth.
• Add heavy whipping cream, powdered sugar, and vanilla extract.
• Beat on high speed until the mixture is thick and holds stiff peaks.

6. Decorate the Cupcakes

• Spread or pipe the whipped topping onto each filled cupcake.
• Sprinkle toasted shredded coconut over the top for a crisp, golden finish.
• For an extra touch, you can garnish with a small piece of coconut or a white chocolate curl.

Serving and Decoration

These cupcakes are best served chilled. They’re light and creamy, making them a great dessert for warm days. Serve on a simple white platter or in cupcake wrappers with a tropical design for a festive look.

Storing Coconut Cream Pie Cupcakes

• Refrigerate: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Cupcake bases can be frozen without filling or topping. Wrap tightly and freeze for up to 2 months. Thaw and fill when ready to serve.

Nutrition Information (Per Cupcake)

Nutrient	Amount
Calories	320
Carbohydrates	42g
Fat	16g
Saturated Fat	11g
Sugar	32g
Protein	3g
Sodium	220mg

Nutritional values are approximate and can vary.

Coconut Cream Pie Cupcakes FAQs

Can I use homemade cake batter instead of a mix?

Yes. A white or vanilla scratch cake works well. Make sure it’s light and fluffy.

How do I toast shredded coconut?

Spread coconut on a baking sheet. Bake at 325°F for 5-8 minutes, stirring once. Watch closely to avoid burning.

Can I skip the filling?

Yes, but the filling gives the cupcakes their pie-like flavor. Without it, they will taste more like coconut cupcakes.

Can I make these a day ahead?

Yes. They taste even better after chilling for a few hours. Just keep them refrigerated.

Conclusion

Coconut Cream Pie Cupcakes are a light, creamy dessert that’s easy to make and sure to impress. The coconut flavor is present in every layer, from the soft cake to the rich filling and fluffy topping. Perfect for parties, holidays, or when you want a tropical twist on classic cupcakes.

These cupcakes are best enjoyed cold, with each bite offering a mix of soft cake, smooth cream, and crisp coconut. Whether you’re a coconut lover or just trying something new, this recipe is a simple way to bring a little sweetness to your day.

Happy Baking!