If you think nothing beats the nostalgic flavor of coconut cream pie, just wait until you bite into these Coconut Cream Pie Cupcakes. They’re fluffy, coconut-infused cupcake shells, filled with a creamy vanilla-coconut pudding, then crowned with clouds of whipped cream and a flurry of toasted coconut. Every bite is a mini vacation, making these cupcakes the perfect treat for special gatherings or simply to brighten up an ordinary afternoon.
Ingredients You’ll Need
Let’s talk about the simple lineup that gives these Coconut Cream Pie Cupcakes their signature taste and texture. Each ingredient brings something special, from the plushness of the cupcake base to the dreamy filling and topping.
- All-purpose flour: The essential foundation for soft, fluffy cupcakes that hold up to creamy fillings.
- Baking powder: Gives your cupcakes their beautiful lift and light crumb.
- Salt: Just a touch balances sweetness and enhances coconut flavor.
- Unsalted butter (softened): Adds richness and keeps the crumb tender.
- Granulated sugar: Sweetens the batter without overpowering the coconut profile.
- Large eggs: Bind everything together and help the cupcakes rise to perfect domed tops.
- Vanilla extract: Adds a cozy background note that pairs perfectly with coconut.
- Coconut extract: Intensifies the tropical flair—don’t skip it!
- Canned coconut milk: Gives the cupcakes a moist, delicate texture and real coconut flavor.
- Sweetened shredded coconut: For both the batter and topping, it adds chew, flavor, and eye-catching texture.
- Cold heavy cream: Whips up to gorgeous peaks for the creamy topping and rich filling.
- Powdered sugar: Sweetens the whipped cream without grittiness.
- Instant vanilla pudding mix: Guarantees a quick, velvety coconut pie filling you can whip up in minutes.
- Cold whole milk: Blends with the pudding mix for a thick, spoonable custard.
- Toasted sweetened shredded coconut (for topping): Brings crunch, golden color, and irresistible flavor to finish.
How to Make Coconut Cream Pie Cupcakes
Step 1: Prep the Cupcake Batter
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with cupcake liners. In one bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat your softened butter and sugar until it’s light and fluffy—think pale and luscious. Then add the eggs one at a time, really beating after each so your batter stays airy. Stir in both the vanilla and coconut extracts, treating yourself to a quick whiff of that heavenly aroma.
Step 2: Bring in the Coconut Magic
Now, it’s time to marry the wet and dry ingredients. Add the flour mixture in three batches, alternating with the coconut milk. This keeps the batter extra light (and prevents overmixing). Finish by folding in the ½ cup of sweetened shredded coconut, which adds both flavor and a delicate chewiness to every bite.
Step 3: Bake to Golden Perfection
Divide your silky batter evenly among the cupcake liners—an ice cream scoop works wonders here. Pop them in the oven and bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick comes out clean. Let them cool completely on a wire rack so they’re ready for their creamy makeover.
Step 4: Whip Up the Creamy Coconut Filling
To create the irresistible filling, whisk the instant vanilla pudding mix with cold whole milk for 2 minutes until it thickens. Slide it into the refrigerator for 5 minutes to set. Meanwhile, beat the heavy cream with powdered sugar until you have stiff, cloud-like peaks. Gently fold half of your whipped cream into the set pudding mixture, making it lighter and extra luscious.
Step 5: Fill and Top Your Cupcakes
Once the cupcakes are fully cool, use a cupcake corer or a sharp knife to remove a small section from the center of each one (don’t go all the way to the bottom). Spoon or pipe in the creamy pudding mixture, then replace the tops if you wish. Generously pipe or dollop the remaining whipped cream on each cupcake, then finish by showering them with crunchy toasted coconut for that true Coconut Cream Pie Cupcakes experience.
How to Serve Coconut Cream Pie Cupcakes
Garnishes
The crowning touch for your Coconut Cream Pie Cupcakes is a sprinkle of golden toasted coconut. For extra flair, you can add a tiny wedge of lime, a few white chocolate curls, or even a maraschino cherry on top—each adds visual pop and another layer of flavor.
Side Dishes
Since these cupcakes are indulgently creamy, they pair well with refreshing, light sides. Serve them alongside a platter of fresh tropical fruit—think mango, pineapple, or kiwi slices. For parties, consider petite glasses of coconut water or cold brew coffee to balance the sweetness.
Creative Ways to Present
For special celebrations, display your Coconut Cream Pie Cupcakes on a tiered cake stand, nestled in decorative cupcake wrappers. Or, for a fun twist, serve them in individual mason jars with a mini spoon tucked inside—perfect for picnics or bridal showers.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, store your Coconut Cream Pie Cupcakes in an airtight container in the refrigerator. They’ll stay moist, creamy, and delicious for up to 3 days without losing their melt-in-your-mouth texture.
Freezing
To freeze, place just the baked (and cooled) cupcakes, without the filling or toppings, in a zip-top freezer bag for up to 2 months. When ready to serve, thaw at room temperature, then make the filling and decorate fresh for the best texture and flavor.
Reheating
Reheating isn’t typically necessary for these cupcakes, but if serving the cupcake bases unfrosted from the freezer, let them come to room temperature naturally. Avoid microwaving filled or topped cupcakes as it can melt the cream and alter the texture.
FAQs
Can I use coconut cream instead of coconut milk?
Yes, but keep in mind coconut cream is much thicker and richer, so you may need to thin it with a little milk or water to avoid an overly dense cupcake. Coconut milk gives a balanced, subtle coconut flavor and moist crumb.
How do I toast coconut for the topping?
Simply spread sweetened shredded coconut in an even layer on a baking sheet and bake at 325°F for about 5 to 7 minutes, stirring a couple of times. Watch closely so it doesn’t burn—you want it enviably golden and fragrant.
Will these cupcakes get soggy if assembled ahead?
Thanks to the sturdy cake base, Coconut Cream Pie Cupcakes hold up well for a day after assembly. For best texture, fill and top within a few hours of serving, but leftovers can still be enjoyed without worry for up to two days.
Can I make this with homemade pudding?
Absolutely! If you prefer, swap the instant pudding mix for about 1 ½ cups of completely cooled homemade vanilla or coconut custard. The results will be just as dreamy (and a little more from-scratch).
Is there a dairy-free version?
You can experiment with plant-based butter and coconut cream for the filling and topping, as well as your favorite non-dairy milk and a vegan vanilla pudding mix. The texture will change slightly, but the coconut flavor will shine bright.
Final Thoughts
These Coconut Cream Pie Cupcakes have a way of making every day feel like a celebration. If you’re craving something light, luscious, and brimming with coconut flavor, you simply have to give them a try—your friends and family will be thrilled you did!
Print
Coconut Cream Pie Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of coconut with these delightful Coconut Cream Pie Cupcakes. These moist cupcakes are filled with a luscious coconut-vanilla pudding mixture and topped with a fluffy whipped cream swirl, finished with toasted coconut for a crunchy finish.
Ingredients
Cupcake Batter:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup canned coconut milk
- ½ cup sweetened shredded coconut
Whipped Cream Filling:
- 1 ½ cups cold heavy cream
- ¼ cup powdered sugar
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold whole milk
- ½ cup sweetened shredded coconut, toasted (for topping)
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and coconut extracts.
- Combine Batter: Add dry ingredients alternately with coconut milk, starting and ending with dry ingredients. Stir in shredded coconut.
- Bake: Divide batter into liners and bake for 18–20 minutes. Cool.
- Prepare Filling: Whisk pudding mix and milk, then chill. Whip cream and sugar to stiff peaks. Fold half into pudding.
- Fill Cupcakes: Core cupcakes and fill with pudding mixture. Top with remaining whipped cream and toasted coconut.
Notes
- You can use homemade vanilla pudding instead of instant mix if preferred.
- Store cupcakes in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
