Best 10 Coconut Cream Filled Cupcakes Recipes

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Indulge in a tropical paradise with these Coconut Cream-Filled Cupcakes, a delightful treat that combines the luscious flavors of coconut and cream. These cupcakes are not just any ordinary cupcakes; they're filled with a velvety coconut cream filling that bursts with tropical goodness in every bite. The moist and fluffy vanilla cupcakes provide the perfect base for the creamy coconut filling, creating a harmonious balance of flavors. Topped with a delicate coconut whipped cream frosting, these cupcakes are an explosion of coconut creaminess that will transport you to a tropical getaway with every bite. So, get ready to embark on a culinary adventure as we explore the recipes for these delectable Coconut Cream-Filled Cupcakes and their delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CREAM PIE CUPCAKES



Coconut Cream Pie Cupcakes image

These Coconut Cream Pie Cupcakes are made with a moist coconut cupcake filled with coconut cream filling and topped with coconut frosting!

Provided by Life, Love and Sugar

Categories     Dessert

Time 45m

Number Of Ingredients 23

1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp (84g) unsalted Challenge Butter, room temperature
3/4 cups (155g) sugar
1 1/2 tbsp vegetable oil
2 tsp coconut extract
2 large eggs
1/2 cup + 2 tbsp (150ml) milk
2 egg yolks
6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 cup (240ml) milk
1 tbsp salted Challenge Butter
1 tsp coconut extract
1/2 cup (36g) sweetened flaked coconut
1/2 cup (112g) salted Challenge Butter, room temperature
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
1 tsp coconut extract
2-3 tbsp water or milk
Toasted coconut
Refrigerated pie crust, optional

Steps:

  • Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
  • . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  • . Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  • . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Add half of the dry ingredients to the batter and mix until mostly combined.
  • . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
  • Fill the cupcake liners about 3/4 full and bake for 13-15 minutes, or until a toothpick comes out with a few crumbs. 9.
  • Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
  • While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
  • Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. 12
  • Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
  • Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
  • Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks. 15.
  • lace the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. 16.
  • emove from heat and add butter, coconut extract and flaked coconut. Stir until smooth, then set aside to cool to room temperature. 17.
  • o make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 18.
  • dd 2 cups of powdered sugar and mix until smooth. 19.
  • dd the coconut extract and 1 tablespoon of water or milk and mix until smooth. 20.
  • dd remaining powdered sugar and mix until smooth. 21.
  • dd remaining water or milk as needed and mix until smooth. Set aside. 22.
  • sing a cupcake corer or small knife, remove the centers from the cupcakes. 23.
  • ill the centers of the cupcakes with the filling. 24.
  • ipe the frosting onto the cupcakes and sprinkle with toasted coconut. 25.
  • f you'd like to add the pie crust toppers, bring the refrigerated pie crust to room temperature. 26. Ro
  • l out the pie crust and use a mini cutter (shape of your choice) to cut out the toppers. 27. Pl
  • ce on a baking sheet covered with parchment paper and bake according to package instructions (roughly 450°F for about 5-7 minutes). 28. Top
  • cupcakes with toppers and refrigerate until ready to serve. Cupcakes are best when stored in an airtight container. Best for 2-3 days.

Nutrition Facts : ServingSize 1 Cupcake, Calories 466 calories, Sugar 46.6 g, Sodium 135.6 mg, Fat 24.5 g, SaturatedFat 12.3 g, TransFat 1.2 g, Carbohydrate 57.6 g, Fiber 0.6 g, Protein 5.4 g, Cholesterol 87.4 mg

COCONUT CUPCAKES



Coconut Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  • Frost the cupcakes and sprinkle with the remaining coconut.

COCONUT CREAM CUPCAKES



Coconut Cream Cupcakes image

Make and share this Coconut Cream Cupcakes recipe from Food.com.

Provided by Pixies Kitchen

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

12 paper baking cups
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup low-fat coconut milk
3/4 cup heavy cream, plus
2 tablespoons confectioners' sugar, beaten to firm peaks
1/3 cup coconut, shavings toasted, for garnish
3 1/2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk
1 cup low-fat coconut milk
3 large egg yolks
1 tablespoon unsalted butter

Steps:

  • Cup Cake Cooking Directions:.
  • Preheat oven to 350 F and arrange rack in center. Line 1 (12 cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.
  • Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes and cool completely on rack.
  • Holding a small knife at ab angle, cut a 1 1/2 inch round in the top of each cupcake, forming a shallow cone shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. Dollop whipped cream on top of each cupcake and garnish with toasted coconut flakes.
  • Coconut Custard Directions:.
  • Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally.

Nutrition Facts : Calories 319.7, Fat 16.7, SaturatedFat 10.2, Cholesterol 128.4, Sodium 199.9, Carbohydrate 38.6, Fiber 0.8, Sugar 23.8, Protein 4.7

COCONUT DREAM CUPCAKES



Coconut Dream Cupcakes image

My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. -Julie Flournoy, Laurelville, OH

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 18

6 ounces cream cheese, softened
1-1/3 cups sugar, divided
1/4 teaspoon coconut extract
6 tablespoons butter, softened
2 large eggs, room temperature
1 teaspoon clear vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup 2% milk
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 tablespoon water
2 teaspoons clear vanilla extract
1-1/2 cups confectioners' sugar
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.

Nutrition Facts : Calories 355 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 232mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT-CREAM-FILLED CUPCAKES



Coconut-Cream-Filled Cupcakes image

Make and share this Coconut-Cream-Filled Cupcakes recipe from Food.com.

Provided by Queen Dana

Categories     Dessert

Time 32m

Yield 18 cupcakes

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
3/4 cup milk
1/4 cup unsalted butter, softened
1/4 cup shortening
2 cups powdered sugar
2 tablespoons milk
1 tablespoon coconut extract
1 (1 lb) container dark chocolate frosting

Steps:

  • Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
  • Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
  • Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
  • Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.

COCONUT CREAM PIE CUPCAKES



Coconut Cream Pie Cupcakes image

These Coconut Cream Pie Cupcakes are the perfect combination of coconut cake with a lightly sweetened coconut mousse and topped with a cream cheese whipped cream.

Provided by Julianne Dell

Categories     Cupcakes

Time 1h15m

Number Of Ingredients 18

1 box (15oz) White cake mix
1 cup (120g) shredded sweetened coconut
3 large Egg whites
¾ cups (177ml) Coconut milk, mixed
½ cup (118ml) vegetable oil
½ cup (96g) light sour cream
1 teaspoon (5ml) coconut extract
1 teaspoon (3.75g) baking powder
1 package (3.4oz) instant vanilla pudding
¾ cup (177ml) milk, any type
1 teaspoon (5g) coconut extract
1 cup (236ml) heavy whipping cream
¼ cup (32g) powdered sugar
8 ounces (226g) cream cheese, cold
1 3/4 cups (413ml) heavy whipping cream
1 cup (130g) powdered sugar
1 teaspoon (5ml) pure vanilla extract
Shredded coconut for garnish

Steps:

  • Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.
  • In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
  • Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
  • Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
  • Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  • Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.
  • Remove pudding from the refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
  • Chill the bowl for 5-10 minutes again. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  • Add 3 tablespoons of heavy whipping cream. Beat into the cream cheese until cream cheese resembles a liquid mixture.
  • Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.
  • To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife, or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.

Nutrition Facts : ServingSize 1 Cupcake, Calories 283 calories, Sugar 24.8g, Fat 15.5g, SaturatedFat 10g, Carbohydrate 33.7g, Fiber .2g, Protein 3.1g, Cholesterol 30.4mg

COCONUT CUPCAKES WITH WHIPPED COCONUT MOUSSE FILLING AND COCONUT BUTTERCREAM



Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 19

2 cups granulated sugar
2 sticks unsalted butter, at room temperature
4 large whole eggs
2 teaspoons coconut extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup half-and-half
1 cup flake coconut
1 cup heavy cream
1 cup half-and-half
2 teaspoons coconut extract
1 package (4 serving size) instant vanilla pudding mix
1 cup flake coconut
2 sticks unsalted butter, at room temperature
2 pounds powdered sugar
1 teaspoon coconut extract
1/4 cup half-and-half, plus more for thinning frosting if needed
Flake or toasted coconut, for garnish

Steps:

  • For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
  • In large mixer bowl, cream together the granulated sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the coconut extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fold in the coconut flakes.
  • Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
  • For the mousse filling: In large mixer bowl, beat the heavy cream, half-and-half, coconut extract and pudding mix until light and fluffy using a heavy duty mixer. It should have the consistency of whipped cream. Gently fold in the coconut using a plastic spatula. Put the filling in a pastry bag or zipper bag with a corner cut off.
  • For the coconut buttercream: In large mixer bowl, beat together the butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the coconut extract, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition, until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. Put into a pastry bag.
  • To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes with the mousse filling. Frost with coconut buttercream. You may top the cupcakes with more flake coconut or toasted coconut as desired.
  • Serve immediately or chill until ready to serve.

COCONUT-FILLED CHOCOLATE CUPCAKES



Coconut-Filled Chocolate Cupcakes image

If you are nuts about chocolate and coconut, this is definitely the cupcake for you. The chocolate ganache is so tempting, you just might end up with a shortage of frosting!-LuAnn Klink, Frostburg, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 26 cupcakes.

Number Of Ingredients 22

1 large egg white
Dash salt
1 cup sweetened shredded coconut
1 tablespoon all-purpose flour
2 tablespoons sugar
BATTER:
2/3 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
3/4 teaspoon baking soda
1 cup buttermilk
1/2 cup water
GLAZE:
2 cups sugar
1/2 cup milk
1/2 cup shortening
1 cup semisweet chocolate chips
Toasted unsweetened coconut flakes and chocolate curls

Steps:

  • For filling, place egg white and salt in a small bowl; let stand at room temperature for 30 minutes. Combine coconut and flour; set aside. Beat egg white on medium speed until soft peaks form. Gradually add sugar, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup at a time; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk and water. Fill paper-lined muffin cups half full. Drop filling by teaspoonfuls into center of each cupcake. Cover with 2 tablespoons batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For glaze, in a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from the heat; stir in shortening and chocolate chips until melted. Beat until thickened. Spread over cupcakes and garnish with toasted coconut and chocolate curls.

Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT CREAM FILLING



Coconut Cream Filling image

This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator. Use this to fill our Coconut Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 8

6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces (1 1/2 cups) sweetened angel-flake coconut
1 1/2 teaspoons pure vanilla extract
Unsalted butter, for wrap

Steps:

  • Place egg yolks in a large bowl; whisk to combine; set bowl aside.
  • Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
  • Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.
  • Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.

COCONUT CREAM CUPCAKES



Coconut Cream Cupcakes image

Enjoy your favorite rich flavors in our Coconut Cream Cupcakes. These delectable Coconut Cream Cupcakes are filled with a luscious of coconut and pudding and are sure to satisfy your sweet tooth. Top off your cupcakes with mint leaves and raspberries to make them pop.

Provided by My Food and Family

Categories     Recipes

Time 1h35m

Yield 24 servings

Number Of Ingredients 8

1 pkg. (2-layer size) yellow cake mix
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 can (11 oz.) coconut milk
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
2 cups fresh raspberries
24 fresh mint leaves

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
  • Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Garnish with remaining flaked coconut, raspberries and mint.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

Tips:

  • Use fresh coconut cream for the best flavor and texture.
  • Make sure the coconut cream is well chilled before using.
  • If you don't have coconut cream, you can use a mixture of heavy cream and coconut milk.
  • Be careful not to overmix the batter, as this can result in tough cupcakes.
  • Fill the cupcake liners only about 2/3 full, as they will rise during baking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.

Conclusion:

Coconut Cream Filled Cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With a moist and fluffy coconut cupcake base, a creamy and rich coconut cream filling, and a sweet and decadent coconut buttercream frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these Coconut Cream Filled Cupcakes a try!

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