Coconut Cream Pie Cupcakes Recipe

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These Coconut Cream Pie Cupcakes are the perfect combination of coconut cake with a lightly sweetened coconut mousse and topped with a cream cheese whipped cream.

YIELD: 24 cupcakes


For the cupcake

1 box White cake mix

1 C Shredded coconut

3 Large Egg whites

¾ C Coconut milk (mixed)

½ C Vegetable oil

½ C Sour cream

1 tsp Coconut extract

1 tsp Baking powder

For the filling

1 pk Vanilla instant pudding

¾ C Milk

1 tsp Coconut extract

1 C Heavy whipping cream

¼ C Powdered sugar

For the frosting

1 8oz Cream cheese, cold

2 C Heavy whipping cream

1 C Powdered sugar

Shredded coconut for sprinkling


  1. Pre-heat over to 350° F. Mix Coconut milk well before adding to batter.
  2. In a large mixing bowl, combine cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract and baking powder. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
  3. Visit Coconut Cream Pie Cupcakes @ for full instructions.

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