Coconut Cream Pie Cupcakes

Coconut Cream Pie Cupcakes are the ultimate dessert mash-up, combining the best parts of a classic coconut cream pie and a fluffy cupcake. These little treats start with a buttery pie crust base, a soft coconut cupcake, a creamy coconut filling, and a luscious coconut buttercream on top. Every bite is a dreamy mix of textures and flavors—crispy, fluffy, creamy, and oh-so-satisfying.

What makes these cupcakes extra special is the surprise inside. That rich coconut cream pie filling? It’s tucked right into the center, just waiting to be discovered. And let’s not forget the crisp, sugary pie crust at the bottom—it adds just the right amount of texture to make these cupcakes taste like the real deal.

They’re perfect for special occasions, coconut lovers, or just because you need a little sweetness in your day. Plus, they’re easier to make than they look!

Why You’ll Love This Recipe

• Two Desserts in One: A perfect mash-up of coconut cream pie and cupcakes, so you don’t have to choose!
• Surprise Filling: The creamy coconut pudding center adds an extra layer of flavor and texture.
• Buttery Pie Crust Base: A crisp, sugary pie crust at the bottom makes these cupcakes unique.
• Luscious Coconut Buttercream: Light, fluffy, and packed with coconut flavor, this buttercream is the perfect finishing touch.
• Great for Special Occasions: Whether it’s a party, holiday, or just because, these cupcakes will impress.
• Customizable: Want extra coconut? Add toasted coconut on top. Prefer homemade pudding? Go for it!
• Easy to Make: They may look fancy, but the steps are simple and doable for home bakers.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Pie Crust

• Pillsbury refrigerated pie crust: Forms the buttery, flaky base of each cupcake, giving it that classic pie element.
• Milk: Helps the sugar stick to the crust and gives it a golden, slightly crisp finish.
• Sugar: Sprinkled on the pie crust rounds for a hint of sweetness and a light crunch.

Cupcakes

• All-purpose flour: The base of the cupcake batter gives structure and softness.
• Baking powder: Helps the cupcakes rise and stay light and fluffy.
• Salt: Balances the sweetness and enhances the overall flavor.
• Milk & half and half: Keeps the cupcakes moist and rich, adding creaminess to the batter.
• Vanilla extract: Enhances the sweetness and rounds out the flavors.
• Coconut extract: Adds a boost of coconut flavor to complement the filling and buttercream.
• Unsalted butter: Gives the cupcakes a soft, buttery texture and rich taste.
• Sugar: Sweetens the cupcakes while helping create a tender crumb.
• Eggs: Bind the ingredients together and give the cupcakes structure and moisture.

Coconut Cream Pie Filling

• Coconut Cream Pie Pudding Mix: This mix creates a creamy, coconut-flavored filling that mimics classic coconut cream pie. (You can also use homemade pudding!)

Coconut Buttercream

• Unsalted butter: The creamy base of the buttercream makes it smooth and rich.
• Powdered sugar: Sweetens the frosting while keeping it light and fluffy.
• Vanilla extract: Adds warmth and depth to the buttercream flavor.
• Coconut extract: Enhances the coconut flavor in every bite.
• Salt: A pinch balances the sweetness and enhances the flavors.

How to Make Coconut Cream Pie Cupcakes

Pie Crust

• Step One: Preheat the oven to 400°F. Using a small glass with an opening about the size of the bottom of a cupcake, cut the dough into rounds. You’ll need 24.
• Step Two: Place milk and sugar in two small bowls. Brush both sides of pie crust rounds with milk and place on a greased baking sheet. Sprinkle each round with sugar.
• Step Three: Bake for about 5 to 6 minutes. They will not be completely cooked at this point. Watch them carefully because they burn easily. Place on a cooling rack.

Cupcakes

• Step One: Preheat the oven to 350°F. In a large bowl, combine flour, baking powder, and salt. In another bowl, combine milk, half and half, vanilla extract, and coconut extract.

• Step Two: Add butter and sugar to a mixing bowl and beat on low speed until smooth. Add eggs, one at a time, mixing in between.
• Step Three: Add about ¼ of the flour bowl ingredients to the butter, sugar, and egg mixture and mix on low. Add about ¼ of the milk bowl ingredients to the butter, sugar, and egg mixture on low. Alternate like this until all the ingredients are added and the batter is smooth.

• Step Four: Place one pie crust round at the bottom of each cupcake liner.
• Step Five: Fill cupcake liners almost to the top. Bake for 25 to 30 minutes. Cool in the pan for 5 minutes and then transfer to a cooling rack.

Coconut Cream Pie Filling

• Step One: Prepare according to package directions and let cool.

Coconut Buttercream

• Step One: Cream butter with a mixer on low speed. Slowly increase the speed to medium.
• Step Two: Add sugar, one cup at a time, on low speed. Add vanilla extract, coconut extract, and salt. Beat on low till combined.
• Step Three: Turn the speed up to medium-high and beat for about 5 minutes until it’s whipped, smooth, and creamy.

To Assemble

• Step One: Using an apple corer or a paring knife, cut out a circle for the filling in the center of each cupcake. Be careful not to go down too far, or you’ll cut into the pie crust bottom. Save the cupcake piece you removed for step 3.
• Step Two: Fill cupcakes with coconut cream pudding.
• Step Three: Place the small cupcake piece you removed to close the top of the cupcake.
• Step Four: Frost the cupcakes using an icing bag and tip. If desired, sprinkle with toasted coconut.

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What to Serve with Them

• Fresh Fruit: A side of tropical fruits like pineapple, mango, or berries complements the coconut flavor beautifully.
• Coffee or Tea: A hot cup of coffee or lightly sweetened tea balances the richness of the cupcakes.
• Whipped Cream: A dollop of fresh whipped cream makes these cupcakes feel even more like a classic coconut cream pie.
• Toasted Coconut: Sprinkle extra toasted coconut on the plate for an added crunch and visual appeal.
• Vanilla Ice Cream: A scoop of vanilla or coconut ice cream takes this dessert over the top.
• Chocolate Drizzle: A drizzle of melted chocolate pairs surprisingly well with the coconut flavors.

Variations and Substitutions

• Make Extra Coconutty: Stir shredded coconut into the cupcake batter or sprinkle it on top of the frosting for even more coconut flavor.
• Use a Homemade Pie Crust: If you prefer from scratch baking, swap the refrigerated pie crust for your favorite homemade version.
• Chocolate Twist: Add mini chocolate chips to the cupcake batter or drizzle melted chocolate over the frosting for a coconut-chocolate combo.
• Almond Coconut Flavor: To add a nutty depth of flavor, swap the vanilla extract for almond extract in the cupcakes and frosting.
• No Pie Crust? No Problem! Skip the pie crust base and bake the cupcakes on their own for a more traditional coconut cupcake.
• Shortcut Version: If you’re short on time, use a boxed vanilla or coconut cake mix for the cupcakes—just add coconut extract for extra flavor.
• Different Fillings: Try banana or vanilla pudding instead of coconut for a fun twist on the classic.

Storage Instructions

• Room Temperature: If you’re serving the cupcakes the same day, keep them in an airtight container at room temperature for up to 6 hours. Avoid direct sunlight or heat to keep the frosting from melting.
• Refrigerator: Store the cupcakes in an airtight container in the fridge for up to 3 days. The pie crust base may soften slightly, but the flavors will still be delicious. For the best texture, let them sit at room temperature for about 15 minutes before serving.
• Freezer: For longer storage, freeze unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight, then fill and frost before serving. You can also freeze the buttercream separately and re-whip it after thawing.
• Make-Ahead Tips: If preparing ahead, bake the cupcakes and store them (unfilled and unfrosted) for up to 2 days in the fridge or 3 months in the freezer. The coconut cream filling and buttercream can also be made a day in advance and stored in airtight containers in the refrigerator.

Recipe Tips and Tricks

• Don’t Overbake the Pie Crust: The crust rounds bake quickly, so keep an eye on them! They should be lightly golden, not overly crisp since they’ll finish baking in the cupcake liners.
• Use Room-Temperature Ingredients: Let the butter, eggs, and milk sit out before baking—this helps create a smooth batter and light, fluffy cupcakes.
• Alternate Mixing for the Best Texture: Adding the dry and wet ingredients in alternating batches prevents overmixing and ensures a tender cupcake.
• Make a Clean Filling Hole: Use an apple corer or a small paring knife to remove the center of each cupcake without cutting too deep into the pie crust base.
• Don’t Overfill the Cupcakes: Leave a little space at the top of the liners so the cupcakes don’t overflow while baking.
• Whip the Buttercream Well: Beat the buttercream for at least 5 minutes until it is light, fluffy, and easy to pipe onto the cupcakes.
• Toast the Coconut for Extra Flavor: Lightly toasting shredded coconut in a dry pan or oven brings out its natural sweetness and adds a nice crunch.
• Use a Piping Bag for a Professional Look: A large piping tip makes frosting easier and gives your cupcakes that bakery-style finish.
• Chill Before Serving: If your cupcakes are filled and frosted in advance, refrigerate them for 30 minutes to help the flavors meld together and firm up the frosting.

Cupcake Recipes

• Pineapple Upside Down Cupcakes
• Reese’s Peanut Butter Cupcakes
• Chocolate Peanut Butter Cupcakes
• Death by Chocolate Cupcakes
• Caramel Apple Cupcakes
• Snickerdoodle Cupcakes

Try Toasted Coconut Muffins and Coconut Pie.

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5 from 1 vote

Coconut Cream Pie Cupcakes

Created by Stacie Vaughan

Servings 24

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

These Coconut Cream Pie Cupcakes combine a buttery pie crust base, fluffy coconut cupcakes, creamy coconut filling, and luscious coconut buttercream. A perfect dessert for coconut lovers!

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Ingredients

 

US CustomaryMetric

 

1x2x3x

Pie Crust

• ▢ 1 package Pillsbury refrigerated pie crust
• ▢ 2 tbsp milk
• ▢ 2 tbsp sugar

Cupcakes

• ▢ 3 ½ cups all-purpose flour
• ▢ 2 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1 cup milk
• ▢ ½ cup half and half
• ▢ 1 tbsp vanilla extract
• ▢ 1 tsp coconut extract
• ▢ 1 cup unsalted butter softened
• ▢ 2 ¾ cup sugar
• ▢ 3 large eggs room temperature

Coconut Cream Pie Filling

• ▢ 1 Coconut Cream Pie Pudding Mix or use your own recipe for homemade pudding

Coconut Buttercream

• ▢ 1 ½ cups unsalted butter softened
• ▢ 3 cups powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp coconut extract
• ▢ pinch salt

Instructions

Pie Crust

• Preheat oven to 400°F. Using a small glass with an opening about the same size of the bottom of a cupcake, cut the dough into rounds. You’ll need 24.
• Place milk and sugar in two small bowls. Brush both sides of pie crust rounds with milk and place on a greased baking sheet. Sprinkle each round with sugar.
• Bake for about 5 to 6 minutes. They will not be completely cooked at this point. Watch them carefully because they burn easily. Place on a cooling rack.

Cupcakes

• Preheat oven to 350°F. In a large bowl, combine flour, baking powder and salt in one bowl. Combine milk, half and half, vanilla extract and coconut extract in another bowl.
• Add butter and sugar to a mixing bowl and beat on low speed until smooth. Add eggs, one at a time, mixing in between.
• Add about ¼ of the flour bowl ingredients to the butter, sugar and egg mixture and mix on low. Add about ¼ of the milk bowl ingredients to the butter, sugar and egg mixture on low. Alternate like this until all the ingredients are added and the batter is smooth.
• Place one pie crust round at the bottom of each of the cupcake liners.
• Fill cupcake liners almost to the top. Bake for 25 to 30 minutes. Cool in the pan for 5 minutes and then transfer to a cooling rack.

Coconut Cream Pie Filling

• Prepare according to package directions and let cool.

Coconut Buttercream

• Cream butter with a mixer on low. Slowly increase the speed to medium.
• Add sugar, one cup at a time, on low speed. Add vanilla extract, coconut extract and salt. Beat on low till combined.
• Turn speed up to medium high and beat for about 5 minutes, until it’s whipped, smooth and creamy.

To Assemble

• Using an apple corer or a paring knife, cut out a circle for the filling in the centre of each cupcake. Be careful to not go down too far or you’ll cut into the pie crust bottom. Save the cupcake piece you removed for step 3.
• Fill cupcakes with coconut cream pudding.
• Place the small cupcake piece you removed to close the top of the cupcake.
• Using an icing bag and tip, frost the cupcakes. Sprinkle with toasted coconut if desired.

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Nutrition

Serving: 1g | Calories: 458kcal | Carbohydrates: 60g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 420mg | Fiber: 1g | Sugar: 41g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Desserts

Cuisine American

Keyword cupcakes

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