Description of this recipe: These Coconut Cream Pie Cupcakes are a delightful fusion of two classic desserts. Imagine the creamy, tropical indulgence of coconut cream pie, miniaturized and transformed into moist, flavorful cupcakes. They feature a tender, coconut-infused cupcake base, a luscious coconut cream filling, and a light, tangy cream cheese frosting, all topped with toasted coconut for an extra layer of texture and flavor.
Why you will love this recipe: These cupcakes are a crowd-pleaser, offering a unique and irresistible combination of flavors and textures. They’re surprisingly easy to make, utilizing a cake mix shortcut to save time without sacrificing quality. The coconut cream filling is light and airy, perfectly complementing the richness of the cream cheese frosting. Plus, they’re incredibly adorable and perfect for parties, potlucks, or any special occasion. Get ready for rave reviews!
Introduction
Coconut Cream Pie and cupcakes—two desserts that are guaranteed to bring a smile to anyone’s face. What if you could combine the best of both worlds? These Coconut Cream Pie Cupcakes are exactly that: a delightful marriage of creamy coconut goodness and portable, bite-sized perfection.
This recipe is designed to be approachable, even for beginner bakers. We’re using a white cake mix as a base, which simplifies the process without compromising on flavor or texture. Don’t let that fool you, though. The addition of shredded coconut, coconut milk, and coconut extract elevates the cupcakes to a whole new level of tropical deliciousness.
The real magic happens with the filling and frosting. The coconut cream filling is a light and airy mousse, made with instant vanilla pudding, coconut extract, and freshly whipped cream. It’s the perfect counterpoint to the rich and tangy cream cheese frosting, which adds a wonderful depth of flavor and a beautiful finish to the cupcakes.
These cupcakes are not only delicious but also visually stunning. The fluffy frosting, sprinkled with toasted coconut, creates a tempting and inviting treat that’s sure to impress. Whether you’re hosting a birthday party, a holiday gathering, or simply want to indulge in a sweet treat, these Coconut Cream Pie Cupcakes are guaranteed to be a hit!
Ingredients:
For the Cupcakes:
- 1 box (15 oz) white cake mix: This serves as the base of our cupcakes, providing a consistent texture and structure. Be sure to use a good quality white cake mix for the best results.
- 1 cup sweetened shredded coconut: This adds a wonderful coconut flavor and a slightly chewy texture to the cupcakes. Make sure the coconut is sweetened, as unsweetened coconut will make the cupcakes less flavorful.
- 3 large egg whites: The egg whites help to bind the ingredients together and create a light and airy texture. Using only egg whites will also keep the cupcakes a bright white color.
- ¾ cup coconut milk: Coconut milk is the key ingredient for infusing the cupcakes with a rich coconut flavor. Opt for full-fat coconut milk for the best flavor and moisture.
- ½ cup vegetable oil: This adds moisture and tenderness to the cupcakes. You can also use canola oil or another neutral-flavored oil.
- ½ cup light sour cream: Sour cream adds a subtle tanginess and richness to the cupcakes, keeping them moist and flavorful. You can substitute plain Greek yogurt if you prefer.
- 1 tsp coconut extract: This enhances the coconut flavor of the cupcakes and filling. A little goes a long way, so be sure to measure accurately.
- 1 tsp baking powder: This helps the cupcakes to rise and creates a light and fluffy texture.
For the Filling:
- 1 package (3.4 oz) instant vanilla pudding: This provides the base for our coconut cream filling. Make sure to use instant pudding, as regular pudding will not set up properly.
- ¾ cup milk: The milk helps to dissolve the pudding mix and create a smooth, creamy texture. You can use any type of milk, but whole milk will result in the richest flavor.
- 1 tsp coconut extract: This enhances the coconut flavor of the filling, complementing the coconut in the cupcakes.
- 1 cup heavy whipping cream: This adds richness and lightness to the filling, creating a mousse-like texture. Make sure the cream is cold before whipping for the best results.
- ¼ cup powdered sugar: This sweetens the filling and helps to stabilize the whipped cream.
For the Frosting:
- 8 oz cream cheese (cold): Cream cheese provides the base for our tangy and delicious frosting. Make sure the cream cheese is cold to prevent it from becoming too soft and runny.
- 1 ¾ cups heavy whipping cream: This adds richness and lightness to the frosting, creating a smooth and spreadable texture. Make sure the cream is cold before whipping for the best results.
- 1 cup powdered sugar: This sweetens the frosting and helps to stabilize the whipped cream.
- 1 tsp vanilla extract: This adds a touch of vanilla flavor to the frosting, complementing the other flavors in the cupcakes.
- Shredded coconut (for garnish): This adds a beautiful finishing touch to the cupcakes and enhances the coconut flavor. Toasted coconut is especially delicious!
Preparation:
Step 1: Prepare the Cupcakes: Preheat the oven to 350°F (175°C). Place cupcake liners in a muffin tin.
Step 2: In a large bowl, combine the white cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract, and baking powder.
Step 3: Beat the mixture on medium speed for about 2 minutes, or until well combined. Be careful not to overmix.
Step 4: Fill each cupcake liner approximately 2/3 full.
Step 5: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the muffin tin before frosting.
Step 6: Make the Filling: In a medium bowl, whisk together the instant vanilla pudding mix, milk, and coconut extract.
Step 7: Refrigerate the pudding mixture for at least 15 minutes, or until set.
Step 8: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Step 9: Gently fold the whipped cream into the chilled pudding mixture until well combined. Refrigerate until ready to use.
Step 10: Prepare the Frosting: In a large bowl, beat the cold cream cheese until smooth and creamy.
Step 11: Gradually add the heavy whipping cream and beat until soft peaks form.
Step 12: Add the powdered sugar and vanilla extract and whip until stiff peaks form. Be careful not to overwhip.
Step 13: Assemble the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small knife to carefully remove a small portion of the center of each cupcake.
Step 14: Fill each cupcake with the coconut cream filling.
Step 15: Pipe the cream cheese frosting on top of each cupcake.
Step 16: Garnish with shredded coconut.
COOKING Rating:
- Difficulty: Medium
- Time: Moderate
- Taste: Exceptional
Serving Suggestions:
These Coconut Cream Pie Cupcakes are perfect for any occasion. They can be served as a dessert at a dinner party, a treat at a birthday celebration, or simply as a sweet snack. They are also delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- For an extra layer of flavor, toast the shredded coconut before adding it to the cupcakes.
- If you don’t have cupcake liners, you can grease and flour the muffin tin.
- To prevent the frosting from becoming too soft, keep the cupcakes refrigerated until ready to serve.
- For a more intense coconut flavor, you can add a tablespoon of coconut cream to the frosting.
- If you don’t have a cupcake corer, you can use a small knife to carefully remove the center of each cupcake.
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 1 hour (includes cooling and chilling time)
Nutritional Information: (Estimates will vary based on specific brands and ingredients used)
- Calories: Approximately 450-500 per cupcake
- Protein: 5-7 grams
- Sodium: 200-250 mg
Conclusion
These Coconut Cream Pie Cupcakes are a delightful twist on two classic desserts. The combination of moist coconut cupcakes, creamy coconut filling, and tangy cream cheese frosting is simply irresistible. They’re relatively easy to make, perfect for any occasion, and sure to impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these heavenly treats! Enjoy!
Questions and Answers about Coconut Cream Pie Cupcakes:
Q1: Can I make these cupcakes ahead of time?
A: Absolutely! In fact, I recommend making them at least a few hours ahead of time, or even the day before you plan to serve them. This allows the flavors to meld together and the cupcakes to become even more moist and delicious. The filled and frosted cupcakes should be stored in the refrigerator until ready to serve. Just be aware that the shredded coconut topping can soften slightly over time, so for the best appearance, you might want to add that just before serving.
Q2: I don’t have coconut extract. Can I still make these cupcakes?
A: Yes, you can still make them! While the coconut extract definitely enhances the coconut flavor, you can omit it if you don’t have it on hand. In that case, I would suggest increasing the amount of shredded coconut in the cupcake batter to about 1 1/4 cups to compensate for the lack of extract. You could also consider adding a tablespoon or two of coconut cream to the filling for an extra boost of coconut flavor.
Q3: Can I use regular vanilla pudding instead of instant vanilla pudding?
A: Unfortunately, no, you cannot substitute regular vanilla pudding for instant vanilla pudding in this recipe. Instant pudding is specifically designed to set up quickly and easily, which is essential for the filling in these cupcakes. Regular vanilla pudding requires cooking and takes much longer to set, and it won’t achieve the same light and airy texture that we’re looking for in the filling. Using regular pudding would likely result in a runny and unsatisfactory filling.
Q4: I’m not a fan of cream cheese frosting. What else could I use?
A: If you’re not a fan of cream cheese frosting, there are several other options you could try! A classic vanilla buttercream frosting would be a great alternative, providing a sweet and creamy topping that complements the coconut flavor. You could also make a whipped cream frosting by simply whipping heavy cream with powdered sugar and a touch of vanilla extract. Or, for a lighter option, you could dust the cupcakes with powdered sugar instead of frosting them.
Q5: How do I store these cupcakes to keep them fresh?
A: These cupcakes should be stored in an airtight container in the refrigerator. The cream cheese frosting and coconut cream filling are perishable, so it’s important to keep them chilled. When stored properly, the cupcakes will stay fresh for up to 3-4 days. Before serving, you can let them sit at room temperature for a few minutes to soften the frosting slightly. This will make them even more enjoyable!
