Easy Coconut Cream Pie Cupcakes

Today is National Coconut Cream Pie Day, but instead of making a coconut cream pie, I decided to turn the classic pie into cupcakes!

Here’s the thing, I’m not a fan of coconut…at all. There’s been a few instances where I hated a certain flavour/food, but once I added it to a baked good, I fell in love. For example, this banana bread. I still hate bananas, but I ate that entire loaf because it was incredible and made the banana taste more appealing to me.

Unfortunately, I can’t say the same for coconut. No matter what form it’s in, I just can’t seem to enjoy the coconut flavour and especially not the texture. That being said, the recipes I make are mostly for my readers so I won’t let my personal tastes affect the recipes I share with you guys. So if you’re a coconut lover, this ones for you!

These cupcakes may look simple, but it takes a bit of work, time and skill to make. There are three parts to this recipe (or four if you count toasting the coconut) — the coconut cupcake, coconut custard filling and the coconut buttercream. Each part is pretty easy to make. The most difficult part is the coconut custard, and even that only takes medium level skill.

Easy Coconut Cream Pie Cupcakes

Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

For the cupcake

•     1 box White cake mix (14.5 oz)
•     ¾ C Coconut milk (mixed)
•     3 Large Egg whites
•     1 C Shredded coconut, sweetened
•     1 tsp Coconut extract
•     ½ C light sour cream
•     ½ C Vegetable oil
•     1 tsp Baking powder

For the filling

•     1 pk Vanilla instant pudding (3.4oz)
•     1 C Heavy whipping cream
•     1 tsp Coconut extract
•     ¾ C Milk
•     ¼ C Powdered sugar

For the frosting

•     8oz Cream cheese, cold
•     1 C Powdered sugar
•     2 C Heavy whipping cream
•     Shredded coconut for garnish

Instructions

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. Divide batter evenly between lined cupcake pan. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
4. To prepare the filling, combine instant vanilla pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
5. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.
6. Remove pudding from refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
7. For the frosting, Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
8. Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
9. Add remaining heavy whipping cream and beat on medium-high speed. Slowly added powdered sugar and beat until still peaks form. Refrigerate until ready to use.
10. To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mouse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.

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