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Skinny Coconut Cream Pie Cupcakes

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These Skinny Coconut Cream Pie Cupcakes are full of flavor without all the calories. The coconut cupcake is filled with a sugar-free, fat-free coconut pudding and topped with Cool Whip.


Three pretty cupcakes with bright blue polka dot wrappers and some toasted coconut on top

I, like more people in the start of the year need a detox from the holidays. It’s particularly hard when I run a business centered around dessert. It’s nearly impossible for me to avoid it all together, unless I take a month off from baking.

I tend to have pretty good self control around most things, but it all goes out the window with cookies and muffins oddly enough. Anyhow, it’s nice to have some lower calorie and lower fat options to make if I was in dire need of a sweet treat.

While I wasn’t always a fan of coconut, I’ve come to really love the flavor and I just LOVE coconut cream pie. These Skinny Coconut Cream Pie Cupcakes are a lightened up version of my regular coconut cream pie cupcakes.

A light pink cake stand with cupcakes on top

Only a few ingredients needed for this cupcake

Just a few simple ingredients needed for these cupcakes. While I wouldn’t label them as “healthy”,  they are definitely lower calorie and lower fat alternatives. Plus for Weight Watcher Members, it’s much easier to calculate the points in cupcakes versus my Skinner Coconut Cream Cake.

  • Cake mix- starts with a box of white cake mix. I used Betty Crocker regular cake mix, but I know that Pillsbury makes a sugar-free mix that would probably reduce the points even more
  • Seltzer water- Yes I said seltzer water! Similar to a diet soda cake, this is another option without having to use soda.
  • Coconut extract- Don’t skip this one, it enhances the coconut flavor in the cupcakes.
  • Shredded coconut- adds a little texture and flavor to the cake. Unsweetened coconut is a better option to keep these lower in calories


A cupcake with the wrapper removed and a bite missing to show the pudding filling

Simple Coconut Pudding Filling

These cupcakes are filled with a coconut pudding filling!! You’ll be so surprised when you sink your teeth in. 

Usually I turn to instant coconut pudding mix, but they don’t make a fat-free or sugar-free option. Therefore, I used instant vanilla pudding (sugar-free, fat-free), coconut extract and milk.

The pudding will be quick thick. You’ll only use half a package and then 1 cup of milk. Try your best to dissolve the pudding mix into the milk and refrigerate for a few minutes until it sets. 

After your cupcakes have cooled, use my favorite cupcake corer and hollow out the top 2/3 of your cupcake and preparing the filling. If you don’t have a cupcake corer, you can use a mellon baller or just a knife to cut out the centers of the cupcakes.

Then, I’ve topped this off with some fat-free Cool Whip. Personally I prefer the fat-free to the sugar-free options, and if memory serves me correctly, it’s less in points. 

Would you believe me if I told you these were SKINNY? These lightened up Coconut Cream Pie Cupcakes are diet-friendly.

Weight Watcher Points

The total Weight Watcher Freestyle points for this recipe is is 120 points. To find the total number of points per serving, divide it by the total number of cupcakes. 

Safety you can get 20 cupcakes out of this recipe but you could stretch it to 22 cupcake. For 20 cupcakes, this would be 6 points each. 

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Skinny Coconut Cream Pie Cupcakes

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 20 cupcakes


These Skinny Coconut Cream Pie Cupcakes are full of flavor without all the calories. The coconut cupcake is filled with a sugar-free, fat-free coconut pudding and topped with Cool Whip.


For the cupcake

  • 1 package (15oz) white cake mix
  • 1 can (12 oz) seltzer water
  • 2 teaspoons coconut extract
  • ½ cup shredded coconut, unsweetened

For the filling

  • ¼ cup sugar-free, fat-free instant vanilla pudding mix
  • 1 cup non-fat milk
  • 1/2 teaspoon coconut extract


  • 8 ounces Fat-Free Cool Whip
  • Additional toasted coconut (optional)


  1. For the cupcake: Pre-heat oven to 350° F and line a cupcake pan with cupcake liners.
  2. In a medium-sized mixing bowl, combine white cake mix, seltzer water, 2 teaspoons coconut extract and shredded coconut. Whisk until well combined.
  3. Divide batter evenly between cupcake liners, about 3 tablespoons each using a large cookie scoop.
  4. Bake at 350°F for 12-16 minutes. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Allow cupcakes to cool completely.
  5. In a small bowl, combined pudding mix, 1/2 teaspoon coconut extract and milk and whisk until pudding mix is dissolved. Refrigerate for 10 minutes until the pudding is firm.
  6. Remove a small piece of the center of your cupcake, using the melon baller or knife. Cut about 2/3 of way down. Set the tops aside.
  7. Once pudding mix has firmed, spoon into a piping bag and cut off the tip. Fill the center of the cupcakes with the pudding mix, dividing evenly between each cupcake. Place the tops of the cupcakes back over the pudding and gently press down.
  8. Pipe Cool Whip onto cupcakes and keep refrigerated until ready to serve. Optional: top with toasted coconut.


  • Disclaimer: Nutritional information is estimated. Actual nutritional information should be calculated based off the ingredients you are using
  • Weight Watcher Freestyle points- this recipe is 120 WW Freestyle points. Divide the total points by the number of servings. For 20 servings, it would be 6 points. The toasted coconut topping is not included.
Nutrition Information:
1 cupcake
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American

Keywords: Coconut Cupcake, Coconut Cream Pie Cupcake

Recipes from my friends you might like:

Skinny Strawberry Banana Icebox Cake

Skinny Lemon Meringue Poke Cake

Skinny Chocolate Zucchini Cupcakes


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