Description
These Coconut Cream Pie Cupcakes combine moist coconut cake, creamy coconut mousse filling, and cream cheese whipped cream frosting.
Ingredients
Scale
- 1 box white cake mix
- 1 cup shredded sweetened coconut
- 3 large egg whites
- 3/4 cup coconut milk
- 1/2 cup vegetable oil
- 1/2 cup light sour cream
- 1 teaspoon coconut extract
- 1 teaspoon baking powder
- 1 package instant vanilla pudding mix
- 3/4 cup milk
- 1 teaspoon coconut extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 8 ounces cream cheese
- 1 3/4 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Shredded coconut for garnish
Instructions
- Preheat oven to 350°F and line cupcake pans.
- Mix cake ingredients until smooth.
- Fill liners two-thirds full and bake 15 to 18 minutes.
- Cool completely.
- Whisk pudding, milk, and coconut extract and chill until set.
- Whip cream with powdered sugar and fold into pudding.
- Beat cream cheese until smooth.
- Add cream gradually and whip until soft peaks form.
- Add powdered sugar and vanilla and beat to stiff peaks.
- Core cupcakes and fill with coconut mousse.
- Pipe frosting on top.
- Garnish with shredded coconut and refrigerate.
Notes
- Keep cupcakes refrigerated.
- Use full-fat coconut milk for richer flavor.
- Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 283
- Sugar: 25
- Sodium: 290
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 30