These Coconut Cream Pie Cupcakes are the perfect combination of coconut cake with a lightly sweetened coconut mousse and topped with a cream cheese whipped cream.
Yesterday was my dad’s birthday! I wished I could be there to celebrate with him, but as I am on the other side of the country, it is nearly impossible. Still to this day he likes to make himself an ice cream cake for his birthday. Growing up, we had ice cream cakes for most birthdays, which was awesome! However, what is a man to do with a 3-layer, 9” ice cream cake all to himself. Don’t think about it too hard, because the answer is to EAT IT!
After years of consuming his birthday cake for over a month, he kept talking about wanting to make a smaller cake! A couple years ago, I gifted him a set of 6” baking pans. Now he sends me a photo of his birthday cake every year, which I think is pretty special. I think he just needs to work on his food photography (insert emoji crying happy face!) Happy birthday day!
I am back today with these Coconut Cream Pie Cupcakes! I am so excited because I realized that I am seriously lacking cupcakes lately, and I am about to change that. Lately, out of nowhere, I have become obsessed with cream pies. Now I know I throw the term “obsessed” around here a lot, so I am trying to use it only when I mean that I am TRULY obsessed. It’s totally appropriate today and that is why I deemed these “best ever” coconut cream pie cupcakes.
The cupcake starts with a cake mix. As I told you before, I do love baked-from-scratch desserts, but sometimes a cake mix just makes sense. I added shredded coconut to the batter of these cupcakes, so the texture is a bit different than a traditional cupcake, but it totally works here. I also added a teaspoon of baking powder to help these rise a little higher.
Instead of regular milk, I used coconut milk for this recipe. I am sure you could substitute regular milk, but the coconut flavor will not be as strong. I was a first-time coconut milk user before this recipe. You can find it in the section with Asian foods, and be sure it is well mixed before you add it into the batter. When I opened my can, it was separated. Just give it a good stir first.
While I like so many different cupcakes, I tend to think that ones with the fillings inside are probably my favorite. How do you feel when you bite into a cupcake and get an unexpected surprise of awesomeness? Pretty good right? That is just one of many reasons why I absolutely LOVE these cupcakes.
Let’s talk about the filling. I first made this filling when I made Coconut Cream Pie Cookies. The filling is U-N-R-E-A-L and so easy to make. All it takes is a box of instant vanilla pudding, coconut extract and some home made whipped cream. Now I know you are probably rolling your eyes about the home made whipped cream but honestly, it is really easy to make and it is completely different than Cool Whip. In fact, it’s also WAY better than Cool Whip. So the filling, yes, it’s amazing.
For the topping, I tried something new. I made a cream cheese whipped cream. Cream cheese whipped cream, where have you been all my life #forreal. Think about your favorite cream cheese frosting but 100% lighter and fluffier. The most important thing to remember about this frosting is that the cream cheese needs to be whipped very well before adding the heavy cream. This way, you beat out all the lumps in the cream cheese first.
Second most important step is to add a couple tablespoons of the heavy whipping cream into the cream cheese before you add the rest. Beat it together until the whipped cream is well mixed into the cream cheese. Then add the rest of your whipping cream and powdered sugar. Again, this will help ensure a nice smooth topping.
With the combination of the coconut cupcake, the coconut mousse filling and the cream cheese whipped cream topping, you sure can’t go wrong with these cupcakes.
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- For the cupcake
- 1 box White cake mix
- 1 C Shredded coconut
- 3 Large Egg whites
- ¾ C Coconut milk (mixed)
- ½ C Vegetable oil
- ½ C Sour cream
- 1 tsp Coconut extract
- 1 tsp Baking powder
- For the filling
- 1 pk Vanilla instant pudding
- ¾ C Milk
- 1 tsp Coconut extract
- 1 C Heavy whipping cream
- ¼ C Powdered sugar
- For the frosting
- 1 8oz Cream cheese, cold
- 2 C Heavy whipping cream
- 1 C Powdered sugar
- Shredded coconut for sprinkling
- Pre-heat over to 350° F. Mix Coconut milk well before adding to batter.
- In a large mixing bowl, combine cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract and baking powder. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
- Divide batter evenly between lined cupcake pan. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
- To prepare the filling, combine instant vanilla pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
- Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.
- Remove pudding from refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
- For the frosting, Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
- Add remaining heavy whipping cream and beat on medium-high speed. Slowly added powdered sugar and beat until still peaks form. Refrigerate until ready to use.
- To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mouse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.
Recipes you might like from my friends:
Coconut Cream Poke Cake from Shugary Sweets
Chocolate Cake with Coconut Cream and Marshmallow Frosting from Spoonful of Flavor
Coconut Angel Food Cupcakes from I Am Baker
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