Coconut Cream Pie Cupcakes

If you’re a fan of coconut cream pie (and really, who isn’t?), then prepare to fall head-over-heels for these Coconut Cream Pie Cupcakes. They’re soft, tender cupcakes filled with silky coconut custard and topped with whipped cream and toasted coconut. Basically, all the flavor of your favorite retro dessert, but with a fun, handheld twist.

They’re light enough to enjoy on a sunny afternoon, but rich and decadent enough to impress at a party or special gathering. Plus, the surprise filling? Absolute chef’s kiss.

Why You’ll Love Coconut Cream Pie Cupcakes

Tropical Flavor Explosion: Coconut in the batter, the filling, and the topping—because more is more.

Creamy Surprise Center: Each bite reveals a luscious coconut custard that’s pure bliss.

Party-Perfect: Easy to serve, easy to eat, and pretty enough to be the star of the dessert table.

Make-Ahead Friendly: The custard can be made in advance, and the cupcakes hold up beautifully for a day or two.

Lighter Than Pie: All the indulgence, but in cupcake form—easier to portion and less messy to serve.

Ingredients in Coconut Cream Pie Cupcakes

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

All-Purpose Flour

Gives the cupcakes their soft but sturdy structure.

Baking Powder & Salt

Lift and balance to make the cupcakes tender and flavorful.

Unsalted Butter

Adds richness and that melt-in-your-mouth texture we all love.

Sugar

Sweetens the cupcakes while keeping the crumb light and moist.

Eggs

Help bind the batter and give the cupcakes structure and fluffiness.

Vanilla Extract

A little goes a long way in warming up the coconut flavor.

Coconut Milk

Adds rich, creamy coconut flavor to both the batter and the filling.

Shredded Sweetened Coconut

Folds right into the batter and also gets toasted for a crispy topping.

Instant Vanilla or Coconut Pudding Mix

Used as the base for the custard-style filling—easy and foolproof.

Whipped Cream or Whipped Topping

To give that dreamy, pie-like finish on top.

Toasted Coconut

A golden, crunchy finish that adds the perfect contrast to the soft, creamy textures.

Instructions

Bake the Cupcakes

Preheat your oven to 350°F and line a muffin tin with paper liners. In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Add dry ingredients alternately with coconut milk until just combined. Fold in shredded coconut.

Spoon the batter into the liners about ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely before filling.

Make the Coconut Cream Filling

In a bowl, whisk together instant pudding mix and cold coconut milk until thickened. Chill until ready to use.

Fill the Cupcakes

Use a cupcake corer, paring knife, or spoon to remove the center of each cupcake. Fill with a spoonful of coconut custard and replace the top (or leave it open-faced!).

Top with Whipped Cream

Pipe or spoon whipped cream on top of each cupcake for that pie-like finish.

Add the Toasted Coconut

Sprinkle toasted coconut over the top for texture, flavor, and a little golden glamour.

Nutrition Facts

Servings: 12 cupcakes
Calories per cupcake: 330
Total Fat: 18g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 180mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Total Sugars: 24g
Protein: 4g

Nutrition may vary slightly depending on ingredients and toppings used.

Preparation Time

Prep Time: 25 minutes
Cook Time: 20 minutes
Cool & Assemble Time: 30 minutes
Total Time: 1 hour 15 minutes

How to Serve Coconut Cream Pie Cupcakes

Chilled & Topped Fresh: These cupcakes are best served slightly chilled for that pie-like texture.

With Fresh Fruit: Add a slice of pineapple or mango on top for a tropical twist.

With a Cup of Coffee or Tea: Perfectly sweet and light alongside a warm drink.

As a Mini Dessert Buffet Star: Serve them with mini key lime pies and chocolate tarts for a tropical-inspired dessert spread.

Decorated for Celebrations: Sprinkle with edible flowers or mini umbrella picks for a festive touch.

Additional Tips

Toast Coconut Ahead of Time: Toast in a dry skillet or oven until golden. Let cool before using.

Make Filling the Day Before: This gives it time to chill and set perfectly.

Use a Piping Bag for Clean Filling: A small round piping tip helps get the custard into the center cleanly.

Store in the Fridge: These are best stored chilled, covered, and eaten within 2–3 days.

Swap the Whipped Cream: Try stabilized whipped cream if making in advance for a firmer topping that holds longer.

FAQ Section

Q1: Can I use boxed cake mix instead of homemade batter?
A1: Absolutely! A white or yellow cake mix works well—just add some shredded coconut and swap water for coconut milk for extra flavor.

Q2: Can I make these gluten-free?
A2: Yes! Use a gluten-free 1:1 flour blend and ensure your pudding mix is gluten-free too.

Q3: How far ahead can I make these?
A3: You can bake the cupcakes and make the filling a day in advance. Assemble them the day you’re serving for best texture.

Q4: Can I freeze these cupcakes?
A4: You can freeze the plain cupcakes, but fill and frost after thawing for best results.

Q5: What if I don’t have coconut milk?
A5: You can use whole milk, but the coconut flavor will be milder. Add a bit of coconut extract if you’d like to boost the flavor.

Q6: Can I use real whipped cream instead of whipped topping?
A6: Yes! Just be sure to whip it to stiff peaks and serve shortly after topping, or use stabilized whipped cream.

Q7: Can I make mini cupcakes instead?
A7: Totally! Just reduce the bake time to 10–12 minutes and use a small piping tip or filling tool.

Q8: Can I add coconut extract to the batter?
A8: Definitely! It intensifies the coconut flavor—just a ¼ to ½ teaspoon will do.

Q9: Can I skip the filling and still enjoy them?
A9: For sure! The cupcakes are still delicious without the filling, especially with the whipped topping and toasted coconut.

Q10: What’s the best way to toast coconut?
A10: Spread it in a single layer on a baking sheet and bake at 325°F for 5–10 minutes, stirring halfway, until golden brown.

Conclusion

These Coconut Cream Pie Cupcakes are the perfect mash-up of fun and flavor. With their soft cake base, creamy coconut center, and fluffy whipped topping, they’re like sunshine in dessert form. Whether you’re hosting a party or just need a sweet pick-me-up, these cupcakes bring a little tropical joy to every bite. Go ahead—bake a batch and get ready to fall in love.

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