Skip to Content

Coconut Cream Cupcakes Just like the pie but in a cupcake!

Coconut cream pie has always been one of my favorite pies! Right there with my mom’s Strawberry Rhubarb pie! That is until I created our Chocolate coconut cream pie a few years ago. Now it seems that is the one that is always requested. But sometimes I just crave the delicious coconut cream pie flavor. But don’t always have the time to make a pie. The next best option are these awesome coconut cream cupcakes!

Coconut Cream Pie Cupcakes

These specialty cupcakes combine the wonder of the coconut cream pie in the convenience of a cupcake! These are the perfect single serving dessert. Plus they are a lot easier to transport and share than a pie.

Coconut Cream Cupcakes

Just think about all those upcoming Harvest or Thanksgiving parties at schools or work or with your friend or family! Instead of hauling a pie that requires plates, silverware and something to serve; try these coconut cream cupcakes!

Coconut Cream Pie Cupcakes

You simply make these coconut cream cupcakes with three steps.

Coconut Cream Pie Cupcakes

First step is to make the cupcakes!

Yield:

Coconut Cream Cupcakes

Coconut Cream Pie Cupcakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 C flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 C unsalted butter, room temp
  • 1 1/2 C sugar
  • 1 tsp vanilla
  • 1 tsp almond
  • 2 egg yolks, room temp
  • 3/4 C vanilla almond milk
  • 4 egg whites, room temp

Instructions

  1. Preheat to 350 degrees. Line cupcake tin with paper liners.
  2. -Sift together flour, baking powder and salt.
  3. - Beat butter and sugar on medium-high until smooth.
  4. -Add in vanilla and almond extract. Mix until combined. Add egg yolks, beating just until combined.
  5. -Now with the mixer on low add 1/3 of the flour mixture followed by 1/3 of the milk. Gently mixing after each addition. Repeat until all of the flour mixture and milk has been added. Mix one more time to make sure that all of the ingredients have been blended.
  6. -Whip the egg whites until medium peaks form in a separate bowl.
  7. -Gently fold the egg whites into the batter, making sure not deflate the egg whites.
  8. -Filling the lined cupcake tins 3/4 full.
  9. -Bake at 350 degrees for 23-25 minutes or until an inserted toothpick comes out clean.
  10. -Allow to cool in the cupcake pan for 10 minutes then remove and place them on wire racks.
  11. -Using either a large spoon or a cupcake scoop make a hole in the middle of each cupcake. Leave enough cake on the bottom and sides of the cupcake.

After you have the cupcakes set up then you need to make the coconut filling. Make this recipe while the cupcakes are baking/cooling and put the filling in the refrigerator to chill.

Coconut Filling

  • 1 large box of instant coconut pudding
  • 1 1/2 C heavy cream
  • 1 1/2 C whole milk

-Using an electric mixer add all ingredients and mix until it has the consistency of a whipped cream.
-Place in refrigerator to cool until ready to add to the cupcakes.
-When the cupcakes are ready for the filling use a spoon and fill in the hole until it is equal to the top of the cupcake.

Lastly we frost and decorate the cupcakes!

Coconut Frosting

  • 1 C soft unsalted butter
  • 4 + C powder sugar
  • 4 TBSP heavy whipping cream
  • shredded sweet coconut or toasted coconut flakes.

Cream the butter and powder sugar until it looks light and creamy.
If it doesn’t cream add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
Add more powder sugar 1/2 C at a time…. mix well.
If ready scoop the frosting into a pastry bag with a star tip.

Now twist the open end of the pastry bag to push the frosting to the tip. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

Coconut Cream Pie Cupcakes

Add the shredded coconut to the frosted cupcakes. And now you are done!

Coconut Cream Pie Cupcakes

You now have an amazing coconut cream cupcakes to wow your friends and family at your next family gathering!

Coconut Cream Pie Cupcakes

How will you enjoy these coconut cream cupcakes?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kayla

Thursday 11th of January 2018

Can you tell me how many this makes? excited to make them tonight!

Amber

Monday 5th of February 2018

I can't quite remember how many it makes. It's been a while since I last did them. I think it was about a dozen maybe. Depending on the size of the cupcake pan you use.

Rustic Cupcake Stand for an Easy Woodland Fairy Dessert Centerpiece

Thursday 13th of July 2017

[…] Coconut Cream Cupcakes […]

Strawberry Cupcakes Recipe

Saturday 22nd of April 2017

[…] Coconut Cream Cupcakes […]

Mai

Wednesday 11th of May 2016

Hi! Thank you for this great recipe. I was wondering which tip you used to pipe the icing in the picture ?

Amber

Thursday 12th of May 2016

The size wasn't note when the recipe was made. So sorry. But I'm thinking it might have been a 104 piped sideways. I hope that helps.

Scott

Wednesday 11th of November 2015

I'm normally not a fan of coconut, but this looks like one method that I would actually enjoy. Plus it is cupcakes - who can resist?!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe