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 are 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.
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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
Are these cupcakes freezable for a few weeks?
I would freeze the cupcakes, unfilled. When you are ready to assemble, thaw and then add the filling and topping
These cupcakes are AWESOME!!! I’ve made them twice….making a third time tonight. They are so good! Everyone raves about them and I never have any leftovers!
Wow thank you Susan! I really appreciate that!
I made this recipe for a friend’s birthday & they were a huge hit😋😋 When I whipped the whipping cream I also added 1 teaspoon of instant pudding…it helps stabilize the whip cream. I had cupcakes left & decided to freeze them. I put them in a plastic container & wrapped tin foil around the container. I took 2 out of freezer this week & put in the fridge to thaw.They were as delicious as the day I made them.
Thank for the 😋 recipe.
That is a great trick! I love to do that!
This is the fluffiest cupcake ever! I messed up and put in a whole can of coconut milk so added a second cake mix….one Duncan Hines White and one Duncan Hines Dolly Parton Coconut…and doubled everything else….sooooo….my daughter does not like coconut so I left it out of a few cupcakes for her then added the rest for us coconut lovers. We didn’t even get to the filling and icing, they were THAT GOOD…..I froze 2 dozen since I had a double batch and will thaw and frost them later, but honestly if all of your recipes are like this you have won me over…Amazing fluffy, moist cupcakes!
Love this Gloria, thank you so much for sharing this with me!
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.
Hello,
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.