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
Scale
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
