Why Make This Recipe
Coconut Cream Pie Cupcakes are a delightful twist on a classic dessert. They combine the tropical flavor of coconut with the fluffy texture of a cupcake, making them a perfect treat for any occasion. Whether for a birthday, a summer barbecue, or just a sweet snack, these cupcakes are sure to impress. They are easy to make and bring a taste of paradise to your kitchen.
How to Make Coconut Cream Pie Cupcakes
Ingredients:
- 1 box coconut cake mix
- 1 cup coconut milk
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup shredded coconut
- 1 package instant coconut cream pudding
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Toasted coconut for garnish
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the coconut cake mix, coconut milk, eggs, and vegetable oil. Mix until smooth.
- Fold in the shredded coconut.
- Divide the batter into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the coconut mousse, mix the instant coconut cream pudding according to package instructions, then fold in some whipped cream.
- In another bowl, whip the heavy cream with the softened cream cheese, powdered sugar, and vanilla until soft peaks form.
- Once cupcakes are cooled, spoon or pipe the coconut mousse on top, followed by the cream cheese whipped cream.
- Garnish with toasted coconut.
- Enjoy your Coconut Cream Pie Cupcakes!
How to Serve Coconut Cream Pie Cupcakes
These cupcakes are best served chilled. You can arrange them on a platter or cupcake stand for a beautiful presentation. They pair wonderfully with a glass of coconut milk or a refreshing drink, making them perfect for parties or gatherings.
How to Store Coconut Cream Pie Cupcakes
If you have leftovers, store the Coconut Cream Pie Cupcakes in an airtight container in the refrigerator. They will stay fresh for up to three days. Before serving again, you can add extra toasted coconut on top for freshness.
Tips to Make Coconut Cream Pie Cupcakes
- Make sure to let the cupcakes cool completely before adding the mousse and whipped cream.
- For an extra coconut flavor, use unsweetened shredded coconut for the batter and topping.
- You can also use a piping bag to make the whipped cream topping look fancy.
Variation
If you want a chocolate twist, you can make a chocolate cupcake base and still use the coconut mousse and cream cheese whipped cream for a fun contrast.
FAQs
1. Can I use homemade coconut cake instead of a box mix?
Yes, you can definitely use a homemade coconut cake recipe if you prefer. Just ensure it has a similar texture.
2. Can I use almond milk instead of coconut milk?
Yes, you can use almond milk or any other milk. However, it will slightly change the flavor.
3. How can I make these cupcakes gluten-free?
You can use a gluten-free cake mix instead of regular coconut cake mix to make these cupcakes gluten-free.
Coconut Cream Pie Cupcakes
Ingredients
For the cupcakes
- 1 box coconut cake mix
- 1 cup coconut milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup shredded coconut
For the mousse and frosting
- 1 package instant coconut cream pudding
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- To taste Toasted coconut for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the coconut cake mix, coconut milk, eggs, and vegetable oil. Mix until smooth.
- Fold in the shredded coconut.
- Divide the batter into the cupcake liners, filling each about 2/3 full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
Mousse and Topping
- For the coconut mousse, mix the instant coconut cream pudding according to package instructions, then fold in some whipped cream.
- In another bowl, whip the heavy cream with the softened cream cheese, powdered sugar, and vanilla until soft peaks form.
- Once cupcakes are cooled, spoon or pipe the coconut mousse on top, followed by the cream cheese whipped cream.
- Garnish with toasted coconut.