Description
Delightful and easy-to-make Coconut Cream Pie Cupcakes that capture the classic flavors of coconut cream pie in a portable format. Perfect for any occasion.
Ingredients
Scale
- 1 box of cake mix (vanilla or white)
- 3 large eggs
- 1 cup of coconut milk
- 1/2 cup of shredded coconut
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Coconut flakes for topping
Instructions
- Preheat your oven: Set the oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix the ingredients: In a mixing bowl, combine the cake mix, eggs, and coconut milk. Beat the mixture until it is smooth.
- Add shredded coconut: Stir in the shredded coconut, which will add texture and richness to your cupcakes.
- Fill cupcake liners: Fill each cupcake liner about 2/3 full with the batter, ensuring each one has enough space to rise as they bake.
- Bake: Place the cupcake pan in the oven and bake for 18-20 minutes. You can check if they are done by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool completely: Once baked, remove the cupcakes from the oven and allow them to cool completely in the pan.
- Prepare whipped cream frosting: In a separate bowl, whip the heavy cream until soft peaks form. Then, add the powdered sugar and vanilla extract, mixing until well combined.
- Frost the cupcakes: Once the cupcakes are completely cool, frost each one with the whipped cream mixture.
- Add toppings: Finally, sprinkle coconut flakes on top of the frosted cupcakes before serving for an extra coconut kick.
Notes
Let the cupcakes cool completely before frosting to prevent melting. Use full-fat coconut milk for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg