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
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Description
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 (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
Instructions
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.
Notes
- 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.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 283
- Sugar: 24.8g
- Fat: 15.5g
- Saturated Fat: 10g
- Carbohydrates: 33.7g
- Fiber: .2g
- Protein: 3.1g
- Cholesterol: 30.4mg
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.
Can I use mascarpone instead of regular cream cheese in the frosting?
Yes!
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!