Coconut Cream Pie Cupcakes

Coconut Cupcakes

• 1 box (15 oz) white cake mix
• 1 cup (120 g) shredded sweetened coconut
• 3 large egg whites
• 3/4 cup (177 ml) coconut milk, well mixed
• 1/2 cup (118 ml) vegetable oil
• 1/2 cup (96 g) light sour cream
• 1 teaspoon (5 ml) coconut extract
• 1 teaspoon (3.75 g) baking powder

Coconut Mousse Filling

• 1 package (3.4 oz) instant vanilla pudding mix
• 3/4 cup (177 ml) milk (any type)
• 1 teaspoon (5 ml) coconut extract
• 1 cup (236 ml) heavy whipping cream
• 1/4 cup (32 g) powdered sugar

Cream Cheese Whipped Frosting

• 8 ounces (226 g) cream cheese, cold
• 1 3/4 cups (413 ml) heavy whipping cream
• 1 cup (130 g) powdered sugar
• 1 teaspoon (5 ml) pure vanilla extract

Garnish

• Shredded coconut, for sprinkling on top

The doctored cake mix with coconut milk, sour cream, and shredded coconut bakes up dense‑moist with strong coconut flavor. The pudding‑whipped cream mixture becomes a light coconut mousse for the centers, while the cream cheese whipped frosting gives you a stable, fluffy topping that pipes beautifully and complements the coconut.

Step‑by‑Step Instructions

Bake the Coconut Cupcakes

1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners. Whisk the coconut milk well so it’s smooth.
2. In a large bowl, combine white cake mix, shredded sweetened coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder.
3. Beat on medium speed until the batter is fully combined and mostly smooth, scraping the bowl as needed.
4. Divide the batter between cupcake liners, filling each about two‑thirds full.
5. Bake 15–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool in the pan a few minutes, then transfer cupcakes to a wire rack to cool completely.

Make the Coconut Mousse Filling

7. In a bowl, whisk together the instant vanilla pudding mix, milk, and coconut extract until smooth and thickened. Refrigerate until firm.
8. Chill a mixing bowl and whisk attachment for 5–10 minutes. Add 1 cup heavy cream and 1/4 cup powdered sugar, then whip to stiff peaks.
9. Gently fold the whipped cream into the chilled pudding until you have a smooth, light mousse.
10. Transfer the filling to a piping bag and refrigerate until ready to use.

Make the Cream Cheese Whipped Frosting

11. Chill the mixing bowl and whisk again for 5–10 minutes.
12. Beat the cold cream cheese on medium‑high speed for 2–3 minutes, until smooth and lump‑free.
13. Add about 3 tablespoons of the heavy cream and beat until creamy.
14. With the mixer running, slowly pour in the remaining heavy cream and beat until soft peaks form.
15. Add powdered sugar and vanilla extract and continue beating until stiff peaks form and the frosting is thick but pipeable.

Fill and Frost the Cupcakes

16. Use a cupcake corer or small knife to remove a small cone from the center of each cooled cupcake.
17. Pipe the coconut mousse filling into each cavity, filling to the top.
18. Pipe a generous swirl of cream cheese whipped frosting over each filled cupcake.
19. Garnish with shredded coconut on top.
20. Refrigerate the cupcakes until serving; keep them chilled because of the dairy filling and frosting.
    
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