Best Ever Coconut Cream Pie Cupcakes

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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. 

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!

Enjoy your favorite coconut cream pie but without all the fuss! These Coconut Cream Pie Cupcakes are BETTER than the pie!

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.

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.

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.

Light and fluffy Coconut Cream Pie Cupcakes!

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.

These Coconut Cream Pie Cupcakes have a coconut mousse filling and are topped with a cream cheese whipped cream topping!

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.

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.

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.

The BEST ever coconut cream pie cupcakes

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.

Best Ever Coconut Cream Pie 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.

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

  • Author: Julianne Bayer
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 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 White cake mix (14.5 oz)
  • 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


  1. Pre-heat over to 350° F. Mix Coconut milk well before adding to batter.
  2. 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.
  3. 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.
  4. To prepare the filling, combine instant vanilla pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
  5. 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.
  6. 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.
  7. 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.
  8. Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
  9. 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.
  10. 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.


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.

Nutrition Information:
1 slice
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American

Keywords: Coconut Cupcakes, Cake Mix Cupcake, Coconut Cupcake recipe, coconut cupcakes using coconut milk, Coconut Cream Pie Cupcakes

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 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




92 Responses
  1. Lisa

    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.

    1. Beyond Frosting

      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.

  2. DJ

    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.

    1. Beyond Frosting

      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

  3. Trish

    These were amazing! Everyone raved, our neighbor even said if I sold them I would make a million dollars!

  4. Debbie

    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.

      1. Cathy

        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?

        1. Beyond Frosting

          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

  5. Kay

    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?

    1. Beyond Frosting

      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.

  6. Colleen

    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 🙂

  7. Vee

    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)?

  8. Sharon

    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?

    1. Beyond Frosting

      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.

  9. Laura

    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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