Coconut cream pie cupcakes take everything people love about a classic coconut cream pie—soft cake, creamy coconut filling, and fluffy topping—and tuck it into individual cupcakes. The result is a moist coconut cupcake filled with coconut mousse and topped with a light cream cheese whipped frosting and shredded coconut.
Why You’ll Love These Cupcakes
These coconut cream pie cupcakes start with an easy doctored cake mix base, so you get reliably moist, coconut‑forward cupcakes without extra fuss. The instant pudding–coconut mousse filling and cream cheese whipped topping give layered textures—soft cake, silky filling, and fluffy frosting—that really feel like mini coconut cream pies in cupcake form. They also chill and hold well, making them perfect for parties and make‑ahead desserts.
Ingredients You’ll Need
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