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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.
Easy Coconut Cupcakes Made with Cake Mix
If you’re a coconut fan, then you’re going to absolutely love these Coconut Cream Pie Cupcakes! There’s a reason readers rave about these.
Now, the cupcake base for this recipe is good enough on its own, but I thought I’d take it up a notch and fill the cupcakes with the vanilla pudding filling from my coconut cream pie cookies.
Folks, I don’t think I’ve ever made a better decision in my life.
These coconut cream cupcakes are infused with coconut in every single bite. In the cupcakes, you’ll find shredded coconut, coconut milk, and coconut extract. They’re moist, light, fluffy, and topped with cream cheese whipped topping! Plus the toasted coconut on top gives a little bit of nutty flavor and texture.
Here’s the Ingredients You’ll Need
For the Cupcakes
- White Cake Mix
- Shredded Coconut – I use sweetened coconut, but unsweetened will work as well. You can add another layer of flavor by toasting the coconut first.
- Egg Whites – using just egg whites creates a lighter, fluffier texture.
- Coconut Milk – I use canned coconut milk. You can find it at most grocery stores in the Asian food section! Make sure it’s well mixed before adding it to the batter.
- Vegetable Oil
- Sour Cream – You can substitute this with Greek or plain yogurt if needed
- Coconut Extract – go easy with the coconut extract. A little bit goes a long way!
- Baking Powder
For the Filling
- Instant Vanilla Pudding
- Milk – use whatever you have on hand.
- Coconut Extract – again, go easy. Start with less and add more to taste.
- Heavy Whipping Cream
- Powdered Sugar
For the Frosting
- Cream Cheese – start with cold cream cheese for a better texture.
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Shredded Coconut – for garnish. You can quickly make toasted coconut for little added texture and flavor.
What Type of Coconut Milk Should I Use?
I use Thai Kitchen canned coconut milk in this recipe and it works great! You can find it in the Asian foods section of most grocery stores. Be sure you give the coconut milk a good stir before adding it to the cupcakes. It separates as it sits in the can.
How to Make Coconut Cream Pie Cupcakes
These coconut cream cupcakes are made up of three simple components: cake mix cupcakes, a simple pudding filling, and a light and fluffy whipped topping.
For the Cupcakes
- Prep: Preheat the oven to 350ºF and line a cupcake pan with liners.
- Combine all ingredients. In a large mixing bowl, combine the cake mix, shredded coconut, egg whites, coconut milk, oil, sour cream, coconut extract, and baking powder. Mix until it’s well combined.
- Fill the pan. Use a large cookie scoop to portion the batter out into a lined cupcake pan. Fill each liner 2/3 full.
- Bake: Bake the cupcakes at 350ºF for 15-18 minutes, then cool completely.
For the Filling
- Make the pudding. Combine the pudding, milk, and coconut extract. Whisk until smooth, then refrigerate until set.
- Prepare a batch of whipped cream. Set the mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour in the heavy cream and beat until soft peaks form. Add the powdered sugar, beating until stiff peaks form.
- Combine. Once the pudding has set, remove it from the fridge and gently fold in the whipped cream. Place in a ziplock bag or piping bag and refrigerate.
For the Frosting
- Beat the cream cheese. Set your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Add in the cream cheese and beat until smooth and free of lumps.
- Add whipping cream. First, add about 1/4 cup of heavy whipping cream to the cream cheese. Beat until the cream cheese resembles a liquid mixture. Slowly add in the rest of the heavy whipping cream. Beat until soft peaks form, then slowly add in the powdered sugar and vanilla until stiff peaks form.
Assemble the Cupcakes
- Use a spoon, knife, or cupcake corer to remove the middle of the cupcake.
- Cut the end off of a piping bag and fill the center of each cupcake with the coconut mousse, then place center of the cupcake back over the filling to add more structure.
- Top with the whipped cream and sprinkle with shredded coconut.
Why I Use Cake Mix for Cupcakes
Convenience! I love using cake mix for cupcakes because it contains flour, sugar, and a leavening agent. It’s also more reliable for first-time bakers. While completely made-from-scratch desserts are great, there’s nothing wrong with taking a shortcut now and again. Especially when it tastes this good!
If you would prefer to make these coconut cupcakes using a made-from-scratch cake batter, check out my homemade coconut cupcakes instead.
Here’s Some Tips For the Best Cupcakes
- Use a light colored pan. Dark pans will make the cupcakes quite a bit more.
- Don’t over or underbake! Baking time are suggested, but it’s important in the last couple minutes, you do the toothpick test a couple of time. Sometimes just 1 minute more is all you need.
- Enure the whipped cream reaches stiff peaks. If the whipped cream for the filling or the topping is not whipped to stuff peaks, it will not properly set, and you’ll end up with a wilted frosting.
Can Coconut Cupcakes Be Made Ahead of Time?
Yes! If you want to prep these ahead of time, you bake the coconut cupcakes and store them in an airtight container for up to 2 days in advance. The filling can also be made and stored in an airtight container in the refrigerator. I prefer making the frosting fresh. So when you are ready to assemble, prepare the frosting.
How to Properly Store Finished Cupcakes
Once you fill and frost the cupcakes, they must be stored in the refrigerator. They will last in an airtight container for up to 3 days. In order to prevent the cupcake and frosting from drying out, make sure your container is airtight.Print
Coconut Cream Pie Cupcakes
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 cupcakes
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.
For the cupcake
- 1 box (15oz) White cake mix
- 1 cup (120g) shredded sweetened coconut
- 3 large Egg whites
- ¾ cups (177ml) Coconut milk, mixed
- ½ cup (118ml) vegetable oil
- ½ cup (96g) light sour cream
- 1 teaspoon (5ml) coconut extract
- 1 teaspoon (3.75g) baking powder
For the filling
- 1 package (3.4oz) instant vanilla pudding
- ¾ cup (177ml) milk, any type
- 1 teaspoon (5g) coconut extract
- 1 cup (236ml) heavy whipping cream
- ¼ cup (32g) powdered sugar
For the frosting
- 8 ounces (226g) cream cheese, cold
- 1 3/4 cups (413ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- Shredded coconut for garnish
For the cupcake
- Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.
- In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. 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.
For the Filling
- Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.
- Remove pudding from the 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
- Chill the bowl for 5-10 minutes again. Beat the 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 the cream cheese until cream cheese resembles a liquid mixture.
- Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.
- 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 mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.
- Cream Cheese Frosting: It’s important the frosting is whipped to stiff peaks or it will not properly set when it’s piped. You can see the full tutorial right here.
- Homemade Coconut Cupcakes: You can swap out the cake mix cupcakes for these homemade coconut cupcakes.
- Storage Instructions: Once the filling has been added to these cupcakes, they have to be stored in the refrigerator in an airtight container. These will stay fresh for 3 days.
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: Coconut Cupcakes, Cake Mix Cupcake, coconut cupcakes using coconut milk, Easy Cupcake Recipe
This recipe is the BEST! I made this for my niece’s wedding and all the guests loved them! I also used the same recipe for the 2 layer wedding cake and it was perfect! I decorated with fresh flowers and it turned out so beautiful. It was a hit with the bride and groom. They loved it!
The cake was so moist and light and the cream was heavenly. The combination of the two was perfect. Delicious!
Thank you for this awesome recipe!
Love that Leah!! Thank you so much! I am such a sucker for coconut cream pie!
Can you leave out the cream cheese
Sure, then it’s just a whipped cream.
Can this recipe be made into cake form? I tried them as cupcakes and loved them, my fiancé’s birthday is coming up and he wants a cake like this.
I don’t see why not!
Filling starts with vanilla pudding mix and only 3/4 cup milk. Doesn’t seem like enough liquid. Once the whipped cream is added won’t it be too sweet. Just making sure it wasn’t a typo
he 3/4 cups is correct. The pudding needs to be very thick so that when the whipped cream is added it’s still a mousse and not a more runny filling.
Also the whipped cream has sugar in it. The sweetness still comes from the pudding mix.
Can you make these without cream cheese?
At that point, you’d have just a whipped cream topping, so yes you can. Or maybe choose a different type of frosting
I have made these cupcakes at least 5 times and each time they are a big hit. They are so light and summery. I just made them for an event tomorrow, and again, have not been disappointed.
I love that Victoria, thank you so much!
Not bad but definitely could use more coconut flavor and more sweetness. Will make again with those changes to make it a 5 star! Thanks for sharing the recipe!
Hi Jen- appreciate the feedback. I find Coconut extract to be similar to vanilla, you need more of it to get a stronger flavor.
The directions didn’t say to add water, but I added it anyway. They came out absolutely amazing. Every person that had it said it was the best cupcake they ever had, now I’m trolling all your other recipes!
Hi Les- there’s no water in the recipe, as I mentioned to you below, the coconut milk replaces the water. But I am glad these worked out with for despite the additional liquid you added.
Are you supposed to omit the water? It seems way too thick with it, but there’s no water in your instructions.
The water is replaced with coconut milk.
Hi! I’ve made these cupcakes several times and they are a big hit ! How would I make this recipe as a cake ?
Hi Melina, this could be turned into a cake. Likely a 9×13 or a 2 layer cake.
Cake was super crumbly, filling and frosting were fine but not outstanding. Not a big fan of this recipe, sorry
Hi Gina, thanks for sharing your feedback. Since the base of the cupcake is a cake mix, there isn’t much more you can change other than leaving out the shredded coconut.
Vanilla pudding I’m in the UK what is that and if not avail here what can I use Instead
Hi Tracy, I have to Google it because I’m not familiar with what’s available in the UK. But Google suggested that Angel Delight might be similar to our instant vanilla pudding
Can you mail these cupcakes and how do you?
No, these have to be refrigerated, so unless you’d be shipping with dry ice, they can’t be mailed.
I am just looking for clarification. Are you using the canned coconut milk, or the boxed and refridgerated?
Hi Lena, this is answered in the blog post under “What Type of Coconut Milk Should I Use?”. I use canned coconut milk, usually Thai Kitchen or something similar
Tasted great, but the frosting recipe didn’t work for me. I added the 3 T of whipping cream to the cream cheese (1-3/4 c. whipping cream minus the 3 T) & the icing was very liquid. I then added the 1 c. of powdered sugar, but had to add 3 more cups to make it solid enough to pipe. I put it in the refrig for a long time, too still too soft to pipe. I had3 c. of frosting leftover. I will whip the whipping cream up & then fold it into the cream cheese next time. Got lots of compliments.
Hi there, so if I am understanding correctly, did you only had the 3T of heavy cream? And not the remaining? You first need to add the 3 tbsp of cream to the cream cheese so that the cream cheese turns to a liquid consistency so that you don’t end up with a lumpy frosting. THEN add the remaining heavy cream and beat it at a high speed until it reaches soft peaks. At that time you add the powdered sugar and beat again until it reaches stiff peaks. I think it would be beneficial for you to take a look at this tutorial so you can see the step by step process photos of the frosting.
These cupcakes are the very best! They got lots of great comments from people I shared them with. “These are to die for!!!” I never use cake mix or instant pudding, but did for these. I used instant coconut pudding mix for the filling. I also added coconut extract in addition to the vanilla in the frosting.
A must try!
Amazing Jean!! Thank you so much!
Can you freeze these?
I have not actually tried freezing the finished cupcakes. Given the list of ingredients, I think it would be alright but I can’t say how the taste or texture would change, particularly for the filling. You can freeze the baked cupcakes on their own, prior to filling.
Can these be frozen? I made way more than I needed. I have a whole batch with filling but no frosting. Do you think they would freeze for a month or so?
I haven’t personally tested these in the freezer. It should work but I can’t say with confidence since I haven’t tried it.
I seen this says to use a 3.4 oz box of vanilla pudding. I wasn’t paying attention to the oz and just grabbed a small box of vanilla pudding. And it was the royal brand it’s only 1.85oz it says it make 4-1/2cups just like the named brand pudding does. Do you think it would be ok? Or should I just go buy the Jello brand??
Hi Lynn, sorry I am not sure, you can always try it first before you run out and buy more
I tried it and it worked just fine.
Thank you so much for the wonderful recipe! I was wondering were you calling for regular coconut milk or sweetened condensed coconut milk in this recipe?
It’s the canned coconut milk you’d find usually in the Asain food section of the grocery store
I must confess I was quite the skeptic at first glance. . . boxed cake mix??….instant pudding??? Not being a snob at all but those 2 things just are not in my baking vocabulary! lol. Suffice it to say, the vocab has been updated!! These were a total hit for a baby ‘sprinkle’ this weekend. So much so that there wasn’t one left for me to try. Ho hum, guess I’ll have to make another batch!!! The only adjustment I made was toasting the coconut. Love your recipes and have made many, all with fantastic results 🙂
HAH! I totally can see that! I do have a homemade coconut cupcake recipe if you want to try that next time!
I made these a while back and they are fantastic! So flavorful and light. I’m making them again but I’m concerned about the frosting in the heat. The forecast is for 90°+ the day of the party and they may be out for some time before they’re eaten. How do you think they will hold up?
Thanks so much!
Hi John, I am so glad you love these. This frosting is not ideal for the heat and will likely melt/wilt pretty quick if are out in that heat for too long. Do you have the option to store them in a container in a cooler instead?
Is there a reason for the light sour cream rather than regular sour cream? Coii you pd this recipe be made with regular sour cream instead?
Regular sour cream can be used. Light sour cream is normally what I bake with to reduce some of the fat
You do not include where to purchase the lovely hole extracter you used to remover the center of the cupcake to fill it with pudding. Where might ai purchas3 that item?
Here you go: https://www.amazon.com/Norpro-Cupcake-Corer-sizes-Piece/dp/B0063QEHZY
I made these for a bridal shower & they were a huge hit! I ran out of whipping cream while making the frosting and ended up switching the filling & the frosting and turned out great. Thank you for the recipe!!
Sounds awesome Jasmine, I’m so glad this worked for you!
These are THE BEST. I don’t even LIKE coconut, but coconut cake is my MIL’s favorite. So I made these as a treat for her birthday dinner. We all fell in love and nearly spoiled our dinner nibbling on them! The creamy filling and the light texture of the frosting just makes this so much fun. And it’s SO much easier than many of the other fussy coconut cream pie cupcake recipes out there. Well done!
Woohoo! Thank you Gwendelynn. The filling is AMAZING and I could just seriously eat it by itself!
Hi! I’m in the process of making the cupcake filling. I added 3/4 milk w the pudding mix and it is super thick without even putting it in the fridge. Is supposed to be really thick? I made the cupcake part and it’s delicious!
Yes it is supposed to be thick!
I made these cupcakes for my husbands birthday since he absolutely loves coconut cream. However, I am questioning your frosting ratio. I used as directed 2cups of heavy cream-but there is no way that it looks as thick as yours. If I use as it is, it would never pipe. Are you sure that it is 2-cups cream to 1 powered sugar. Even with the 8oz cream cheese this frosting is very runny. Thanks for advising.
Hi Lisa, yes, its a 2:1 ratio heavy cream to powdered sugar, plus you have the cream cheese. It is possible you added the powdered sugar to early, it should be added when soft peaks form and the frosting starts to thicken.
This is my go to coconut cream pie cupcake recipe.. however, every single time I make these, I have issues with my frosting being too runny. I add more powdered sugar.. I’ve tried meringue powder, and even corn starch, but nothing helps. It is a conundrum. I think there is too much heavy whipping cream. I almost always double the recipe, so I’ve never made a single recipe… that could be the problem. I think I’ll just try a coconut cream cheese buttercream frosting. I just wasted a stand mixer bowl full of frosting.. I’ve put it in the freezer in hopes that it will work for Christmas cake pops… it is just SO thin!
I waited to add the powdered sugar until there were soft peaks forming.. nothing would make this thick enough to pipe.. the best I could hope for is just a dip.
Hi Kat- per your other comment, I recommend trying a single batch at a time. That could be part of your issue.
Hi Kat- what type of cream cheese you are you using? Is it cold when you start? If you are doubling the recipe in a single batch, I would recommend trying to make just a single batch at a time. Try reducing the heavy cream to 1 3/4 cup to 8-ounce cream cheese to see if that works for you. 4 cups of heavy cream in a single batch it a lot to whip to stiff peaks, I never whip more than 2 cups at a time, I find it harder to get stiff peaks
I made these tonight to take to a Labor Day get together tomorrow. They taste amazing! However, my cupcakes stuck badly to the liners. I used a foil type liner and think maybe that’s why. I was also wondering if the “coconut milk” was condensed. I used condensed without adding water and I think it made the cupcakes fall a little in the middle and might have contributed to the sticking. I will definitely make them again and would love any tips or clarifications.
Hi DJ, It is probably the wrong type of milk that caused this. The coconut milk is the type you might find in the Asia food section of the grocery store such as Thai Kitchen brand. I am glad they still tasted good but it likely the the culprit of the sticking
Just wondering if you have ever tried Coco Lopez Coconut Cream instead of coconut milk?
Hi there! I am not familiar with Coco Lopez.
These were amazing! Everyone raved, our neighbor even said if I sold them I would make a million dollars!
Omg that’s amazing!!! LOL
I’ve tried a lot of coconut cupcakes but these by far are the most delicious. Light and airy and the cream filling is to die for.
Debbie that is awesome!!! I agree with you about the filling!
I have made these a number of times and everyone LOVES them. I need to make a big batch for my parents anniversary party this weekend, because they are my Moms fav! how far in advance can I make them. can I freeze them?
Awesome Cathy!! I think you could make them 1-2 days in advance and store in the refrigerator and it would be fine. I have not froze a finished cupcake before
The batter, filling & frosting all taste fabulous! Just finished making them & my frosting was losing it’s stiffness as well once it chilled.. Praying they hold up for dessert tomorrow. I had a thought…..wonder if using my big Kitchen Aide mixer would have made a difference? Maybe a hand mixer is just not powerful enough & that’s why some…including me are having issues?
Hi Kay, yes, I definitely recommend a stand mixer. If you put the frosting in the fridge overnight without piping it, it will probably deflate. Try rewhipping it before frosting and you may need to add additional powdered sugar. 1 tablespoon of corn starch might also work as a thickener if needed but I have not personally tried it.
Just a follow up….once the cupcakes chilled overnight, everything set up fine and they were incredibly delicious!
Perfect!! Thank you Kay and thanks for coming back and letting me know!!
I’m excited to try these! I don’t think I’ve ever made a coconut cake or cupcake, but your recipe looks good. Usually, I’m more of a dark chocolate person, but I like to change it up sometimes too 🙂
Oh my gosh these are SUPER good! I hope you like them!
A friend of mine made these and I found them to be absolutely delicious. Not too sweet, just sweet enough. She directed me to your site so that I could have a go at it. My question is, what size package of instant pudding do you use for this? My store has a small and a large size (3.4 oz vs 5.1 oz)?
Awesome Vee! Thank you! It’s a 3.4oz. I hope you enjoy!
Hey…thought this looked amazing. I was right, cake is awesome. Frosting…. not so much. 2 cups heavy cream to 1 cup powdered sugar. I should have known better!! It is a pile of mush. Great taste but I’m thinking it should have been 1/4 cup of cream. Any suggestions?
Hi Sharon, if it’s a pile of mush then it sounds like you didn’t whip it until stiff peaks form. It is in fact 2 cups of heavy whipping cream which is thickened with 1 cup of powdered sugar. This is a whipped cream frosting, not a cream cheese frosting. The cream cheese also helps thicken and stabilize the frosting.
These cupcakes are absolutely delicious! I received so many compliments on them. And, many recipe requests! I referred all of them to your page! Thanks again for this amazing recipe!
Thank you SO SO much Laura!!
It is a good cake but had I not toasted the coconut it would not have had the coconut cream pie flavor at all. The filling is kind of wonky tasting. Nothing like a cream pie filling. It is actually too solid. it needs more creaminess. With all the coconut and extract in the recipe I am surprised at the lack of actual coconut flavor
Hi Edan, that’s interesting, I’ve never received that feedback about the recipe, but I appreciate your feedback. So the filling is pudding and whipped cream combined. I think a traditional cream pie would be a layer of custard and then a layer of whipped cream on top. I’ve combined them or the filling. It’s more like a mousse. Personally it’a my favorite way to fill a cupcake. It should have been very light and airy as opposed to “solid”.
I made these today for my husband to take to work and I can’t comment on the flavor because I hate coconut lol but he says they are great. I did do a few changes in that I used a box of coconut cream pie instant pudding instead of vanilla, and chose to toast the coconut for the topping/garnish. I also found the frosting to be a bit on the runny side, but if you refrigerate the cupcakes as it states you should it holds its shape fine.
Thank you for your comments Ondie. I am glad that your husband enjoyed these!
I just made the coconut cream pie cupcakes. They are absolutely delicious. However, I only used about 1/3 of the filling. I made 1/2″ holes in the cupcakes and came up with lots of extra. I suggest really beating the frosting a long time, because I don ‘t think I quite got to the “stiff peak” that it needed. I used almost all the frosting. My next problem is going to be keeping them cold for the 4th of July party I’m going to tomorrow.
Thank you for sharing! So far I baked the cupcakes and they are heavenly delicious! I just wonder if the vanilla pudding needs to be mixed with hot vs cold milk? It’s been in the fridge all night without thickening so was I supposed to heat the mix up?
Hi there, it should be mixed with cold water. Are you using instant pudding? It should only take 5-10 minutes to thicken.
You make everything look so simple and easy. Great pictures and easy to understand 😉
Thank you Ollie!
How long in advance can these be made?
Hi Aubrey, I would say up to 2 days, but best if you can serve them the day after you make them for the freshest flavor.
Love these cupcakes! I’m making them again but I don’t have a white cake mix on hand. Would a French vanilla cake mix work or would that take away from the coconut flavor? Thanks!
Hey Lori! That sounds great! Yes you can use French Vanilla cake mix. You might want to add a touch more coconut extract to counter act the vanilla flavor.
Thanks!! One more question, the 1st time I made these all I had was sweetened coconut. The recipe didn’t specify sweet or unsweet. My hubby said the cupcakes were great, but a little too sweet. Which coconut do you use?
Hi Lori, I use sweetened coconut. I usually don’t have unsweetened coconut.
I just made this and let me tell you, this has got to be the best recipe I have ever had for any kind of coconut cupcakes. I am not one to like anything coconut but the blend of vanilla and coconut is perfect, not to over powering. I thank you so much for sharing it. I give it 5 stars.
Christen, that is awesome!!! Thank you!
How many cupcakes does this recipe make?
Hi Sandy, this should make 20-24 cupcakes depending on how full you fill the liners.
These are delicious! Thanks for the recipe!
For the mousse filling, did you use coconut milk or regular milk?
Hi Priscilla, the mousse uses regular milk. Only the cupcake has the coconut milk.
These look so yummy. Just one question, where do you get the coconut extract? I’ve looked everywhere for pure coconut extract, but all I find is imitation… and that’s not happening.
Hi Kathy, to be honest, I use imitation. I am not sure if I’ve ever used pure extract. However I would imagine a store like Whole Foods might carry it.
Hi! These cupcaked look sooo delicious! I was wondering if there’s an image of the filling inside the cupcake. Just curious about its consistency. Im not a fan of the jelly like consistency some fillings have made with corn starch. Im hoping for a creamier kind 🙂 Thanks in advance!
Hi Rossana, image #5 shows the filling on the inside of the cupcake. The filling is made with pudding and whipped cream so it is very light and airy and doesn’t resemble jelly at all.
These gems look great!
Question- Do the cupcakes require refrigeration? I want to make them for a goodbye/Aloha party for my priest that’s happening tomorrow…. Thanks for your help! 😊
Hi Adrienne, I am sorry for the delay. Yes, because these have the pudding and cream cheese, they have to be refrigerated.
Ever have an issue of this not coming together? I beat it for a long time and no stiff peaks. Not liquidy but just not stiff peaks. And after putting in fridge, it’s more soupy when I take it out. 🙁 Not sure what I did wrong.
Just made these tonight the batter was perfect the feeling was fluffy but the frosting was a disaster. Just like yours mine never stiffened to her peak it’s Ronnie and I can’t fix it I’ve already added five more cups of confectioner sugar and it is still runny. 2 cups of cream is a lot of liquid with no butter and no body. It’s almost as if we should have with the cream separately and folded it into the cream cheese mixture. I follow the directions exactly but it did not turn out a fluffy frosting at all
Hi Claudia, since this is a cream cheese whipped cream, it doesn’t work like regular frosting. You cannot add additional powdered sugar to make it thicker like you can with buttercream. So adding the powdered sugar just made it too heavy for the heavy cream to whip to soft peaks. The body of the whipped cream come from the cream cheese (just like butter in a buttercream).
If you haven’t already discovered it, Duncan Hines makes THE BEST white cake mix! I follow the instructions on the back of the box, adding an extra egg white (total of 4 egg whites). It has the most amazing texture! I get compliments all the time. And no, I do not work for them! Just a box cake connoisseur! Honestly, no comparison to any other brand!
Hi Lauren- I do sometimes use Duncan Hines. They are the recommended brand from Wilton, which makes them great for cake decorating!
Making these for my daughter’s bday! One question, is the pudding box the large or small size? Thanks!
Hi Kris! Sorry for the mixup! You will need a small box, the 3.4 oz size. I hope you enjoy!
Is it coconut milk or coco lopez?
These are a bit labor-intensive, but OMG! Awesome! Fixed them today for a church gathering and they were a big hit! Thank you for sharing this recipe!
Hi Suzanne! I am so glad you stuck through it! Thanks for stopping by to let me know! Have a great day!
Oh my goodness, these look DELICIOUS!! I love coconut cream pie and I love cupcakes so this is the perfect combination!
Oooo amazing! I could become obsessed with these! Your Dad is adorable. Love that cake of his!
What a sweet post. Happy Birthday to your dad! I hope he had a wonderful day.
These cupcakes look marvelous…every once and a while, I too cheat and use cake mix! Perfect cupcakes dear. xo, Catherine
These cupcakes looks gorgeous!
YUMZ. I love coconut pie. I love coconut cake. This recipe unites my loves into one beautiful form. I am in love!
Ha if my dad actually baked, he would do exactly what your dad does. He did force my cat to wear a party hat, so close enough I guess. Anyway, my dad is also a coconut cream pie lover, so I know he would love these cupcakes!
WANT! So baaaad! My dad is ALL about coconut too – how funny! These look totally amazing girl, pinned!
I’ll be the first to admit that I am not much into cake or cupcakes even, but my love for coconut cream pie runs deep – so I am ALL over these babies!!
I love doctoring up cake mixes. I need these in my life.
Happy Birthday to your dad! What a wonderful cake. And I love these cupcakes. Anything coconut is a fave of mine.
These really do sound amazing! I love that you substituted coconut milk for the milk… I bet the flavor is out of this world!
I adore all things coconut, so I am loving that you are obsessed with making cream pie cupcakes now. These coconut ones sounds incredible!!! The hidden center in a cupcake is my favorite kind of surprise!!
oh my gawd, your dad is the best (and so sweet!)!!! happy birthday to your dad! love that cake! 😛 and love coconut cream anything!!! these cupcakes are perfection!
Wow! Thanks everyone for the birthday wishes! And next year there will be coconut in my ice cream cake. Now, time to go get a piece! Love you Julianne!
These cupcakes are amazing and I can officially say I’m obsessed! I love coconut and using coconut milk in cake recipes for that creaminess and amazing flavor. I bet these cupcakes ROCK! (And BTW, your dad has better cake decorating skills than I do!)
These look perfect! I’m loving your cream pie obsession, I just wish I was there to benefit from it. 🙂 I want these!
Well, I see you received a good share of his DNA if he makes himself an annual ice cream cake! How adorable. Your cupcakes look really yum. Happy Bday Jules’ dad!
Yum! Happy birthday to your dad!
Happy Birthday to your Dad! I love the cake pic. And I really want one of these coconut cream cupcakes. Coconut is the best flavor and that cream filling and frosting looks amazing!
These cupcakes look perfect!! happy birthday to your dad 🙂
Coconut milk makes the best cupcakes! My dad always requests coconut for his birthday. I love your dad’s cake! It’s so cute 😉
Your dad’s cake is AWESOME. I love that he went with it and used your pans! And I think his food photography is pretty impressive!
I just thought of your birthday cupcake-making yesterday when I was brainstorming cupcake ideas. This is another great invention!