clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skinny Coconut Cream Pie Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 20 cupcakes
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American


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.


  • Serving Size: 1 cupcake
  • Calories: 118
  • Sugar: 11g
  • Sodium: 217.4mg
  • Fat: 1.8g
  • Saturated Fat: 1.4g
  • Carbohydrates: 23.2g
  • Fiber: 0g
  • Protein: 1.5g
  • Cholesterol: 0.2mg