Name: Coconut Cream Pie Cupcakes Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box (15.25 oz) white or yellow cake mix, plus ingredients listed on box; 1 cup sweetened shredded coconut; 1 cup whole milk; 1/2 cup canned coconut milk; 1/3 cup granulated sugar; 2 tbsp cornstarch; 2 large egg yolks; 1/2 tsp vanilla extract; 1/2 cup sweetened shredded coconut; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract

Jump to Recipe·Print Recipe

If you’re a coconut lover with a soft spot for classic American desserts, Coconut Cream Pie Cupcakes will absolutely steal your heart. Imagine everything you adore about coconut cream pie — the luscious homemade coconut custard, fluffy whipped topping, and delicate flakes of coconut — now tucked inside a perfectly tender cupcake. These treats are equal parts nostalgic and new, sure to turn heads at a party or make any weeknight dinner feel like a special occasion. With their playful surprise filling and gorgeous finish, Coconut Cream Pie Cupcakes deliver big coconut flavor in a convenient, irresistible handheld form.

Coconut Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Cupcake:
- 1 box (15.25 oz) white or yellow cake mix, plus ingredients listed on box
- 1 cup sweetened shredded coconut
Coconut Cream Filling:
- 1 cup whole milk
- 1/2 cup canned coconut milk
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Toasted coconut flakes for garnish (optional)

How to Make Coconut Cream Pie Cupcakes

Step 1: Prepare and Bake the Cupcakes

Start by preheating your oven to 350°F (175°C) and lining a 24-cup muffin tin with paper liners – you’ll want to keep those beauties neat and easy to serve. Prepare your cake batter just as the package directs, then fold in that first cup of sweetened shredded coconut. The coconut flecks not only add flavor but also a little extra moisture. Divide the batter among the liners and bake for 16 to 18 minutes, until a toothpick comes out clean. Once done, cool the cupcakes completely before moving on (trust me, patience is worth it here!).

Step 2: Make the Coconut Cream Filling

While your kitchen fills with the delicious smell of baking cupcakes, work on the star of the show: the coconut cream filling. In a saucepan, combine the whole milk, coconut milk, sugar, and cornstarch. Gently heat while stirring constantly, until the mixture thickens and just begins to bubble. In a small bowl, beat those rich egg yolks and slowly temper them with a few tablespoons of the hot mixture, whisking all the while so you don’t get scrambled eggs. Pour the tempered yolks back into the saucepan, stirring for another minute or two until the filling is gloriously thick and silky. Off the heat, stir in vanilla and shredded coconut. Transfer to a bowl, let it cool, then refrigerate until set and ready to use.

Step 3: Fill the Cupcakes with Coconut Cream

Once your cupcakes have cooled and your cream has set, it’s time for the magic! Use a sharp knife or a cupcake corer to remove about an inch from the center of each cupcake, creating a cozy well for that dreamy coconut filling. Spoon or pipe the chilled coconut cream into the holes, filling to the top. Don’t worry if the tops look a little rustic – the whipped topping will cover any imperfections!

Step 4: Whip and Top

In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This homemade whipped topping is so much fresher and fluffier than anything that comes from a tub. Pipe or generously spread it over each filled cupcake. Dress the tops with a scattering of toasted coconut flakes for texture and extra coconut flair, if you’d like. The result: bakery-worthy Coconut Cream Pie Cupcakes, no special equipment needed.

How to Serve Coconut Cream Pie Cupcakes

Garnishes

A simple flurry of toasted coconut flakes is my absolute favorite touch for these cupcakes. It gives them a golden glow and just the right amount of crunch. For special occasions, consider an extra dusting of powdered sugar, or even a tiny edible flower for charm.

Side Dishes

Because these cupcakes are rich and creamy, I like pairing them with something fresh. Sliced tropical fruit like pineapple, mango, or kiwi makes a lovely, vibrant contrast. A tangy citrus salad or a bowl of ripe berries also balances out the sweetness nicely.

Creative Ways to Present

Coconut Cream Pie Cupcakes look stunning displayed on a tiered dessert stand at a party or shower. For a summery picnic, arrange them in a pastel bakery box lined with parchment. If you’re feeling playful, serve them in mini pie tins or top each with a small slice of dried pineapple for a visual surprise.

Make Ahead and Storage

Storing Leftovers

Keep any extra Coconut Cream Pie Cupcakes in an airtight container in the refrigerator. Thanks to the creamy filling and whipped topping, they’re best enjoyed within 2 to 3 days while everything stays fresh and moist. Don’t let them sit at room temperature for extended periods, as the dairy-based elements need to stay cool.

Freezing

You can freeze the cupcakes before they’re filled and decorated, simply wrapping them tightly. Defrost overnight in the fridge before adding the coconut cream and whipped topping for the best texture. Freezing fully assembled Coconut Cream Pie Cupcakes isn’t recommended, as the whipped cream can weep and the filling may turn watery when thawed.

Reheating

These cupcakes are meant to be served cold or at room temperature, so there’s no need to reheat. If they’ve been in the fridge, set them out about 15 minutes ahead to let the coconut filling soften slightly and the flavors bloom.

FAQs

Can I use homemade cake batter instead of boxed mix?

Absolutely! Any favorite white or yellow cake recipe can be used as the base for Coconut Cream Pie Cupcakes. Just fold in the sweetened coconut as directed and bake as cupcakes, adjusting the time if needed.

Is there a dairy-free option for this recipe?

Yes, swap the whole milk for full-fat coconut milk in both the cake and filling, and use coconut cream for the whipped topping. Choose a dairy-free cake mix if needed, and you’ll have delicious dairy-free Coconut Cream Pie Cupcakes!

How do I toast coconut flakes?

Spread sweetened or unsweetened shredded coconut on a baking sheet and bake at 325°F for 5 to 7 minutes, stirring occasionally, until golden and fragrant. Cool before using as a crunchy garnish.

Can the filling be made in advance?

Certainly! The coconut cream filling actually sets up best when made ahead. Whip it up a day before assembling, refrigerate it in an airtight container, and it’ll be perfectly chilled for filling your cupcakes on baking day.

Are these cupcakes gluten free?

If you use a gluten-free cake mix, all the other components of Coconut Cream Pie Cupcakes are naturally gluten free. Just ensure every packaged ingredient (like shredded coconut) is labeled gluten free to avoid cross-contamination.

Final Thoughts

There’s just something so joyful about Coconut Cream Pie Cupcakes — they’re pure comfort and summertime fun in a tiny package. I hope you’ll whip up a batch soon and share them with your favorite people. One bite, and you’ll see why these cupcakes are always the first to disappear at my table!

Coconut Cream Pie Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 1 hour (includes cooling and assembly)
Yield: 24 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

These Coconut Cream Pie Cupcakes are a delightful tropical twist on classic cupcakes. With a moist coconut-infused cake, a luscious coconut cream filling, and a fluffy whipped topping, these cupcakes are perfect for any occasion.

Ingredients

Scale

Cupcake:

1 box (15.25 oz) white or yellow cake mix, plus ingredients listed on box
1 cup sweetened shredded coconut

Coconut Cream Filling:

1 cup whole milk
1/2 cup canned coconut milk
1/3 cup granulated sugar
2 tbsp cornstarch
2 large egg yolks
1/2 tsp vanilla extract
1/2 cup sweetened shredded coconut

Whipped Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Toasted coconut flakes for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prepare cupcake batter: Preheat oven to 350°F (175°C) and line a cupcake pan with 24 liners. Prepare cake mix batter according to package instructions, then fold in 1 cup shredded coconut. Bake for 16–18 minutes.
Make the coconut cream filling: Whisk together milk, coconut milk, sugar, and cornstarch in a saucepan. Cook until thickened. Temper egg yolks, then combine with milk mixture. Stir in vanilla and shredded coconut. Chill.
Fill cupcakes: Core cupcakes and fill with chilled coconut cream.
Prepare whipped topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Frost cupcakes and top with toasted coconut flakes.