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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.
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.
Other coconut recipes you might like from Beyond Frosting
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Coconut Cream Pie Cupcakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 cupcakes
Print Recipe
Pin RecipeDescription
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.
Ingredients
For the cupcake
- 1 box (15oz) White cake mix
- 1 cup shredded coconut, sweetened
- 3 large Egg whites
- ¾ cups Coconut milk (mixed)
- ½ cup vegetable oil
- ½ cup light sour cream
- 1 teaspoon coconut extract
- 1 teaspoon baking powder
For the filling
- 1 package (3.4oz) instant vanilla pudding
- ¾ cup milk (I use nonfat)
- 1 teaspoon coconut extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
For the frosting
- 8 ounces cream cheese, cold
- 1 3/4 cups heavy whipping cream
- 1 cup powdered sugar
- Shredded coconut for garnish
Instructions
- 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.
Notes
The most important thing to remember is that the cream cheese needs to be whipped very well before adding the heavy cream, so that you beat out all the lumps in the cream cheese first.
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: Coconut Cupcakes, Cake Mix Cupcake, Coconut Cupcake recipe, coconut cupcakes using coconut milk, Coconut Cream Pie Cupcakes
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
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.
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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!
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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.
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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?
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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)?
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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?
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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!
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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.
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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?
Thanks again!
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!