Last Updated on January 31, 2023
Today, we will be looking at how to make coconut cream filling for cupcakes, and then how to make the delicious coconut filled cupcakes themselves. They’re sweet and light and absolutely delicious. Once you’ve tried them, you’ll want to recreate this recipe again and again. It’s perfect for all the family and suited to any celebration or occasion. While cupcakes are the perfect treat, you may think filling them would be difficult. This is definitely not the case! Let’s take a closer look at how to make coconut cream filling for cupcakes.
What Is Coconut Cream Filling For Cupcakes?
We all know what cupcakes are; perfect handheld desserts that are light, fluffy, and come in a range of different flavors. Coconut cream filled cupcakes are filled with a light and fluffy coconut mousse made from whipping cream, milk, and vanilla pudding. This elevates the cupcake to the next level. They’re moist, fluffy, and best of all, filled with coconut!
Ingredients In Coconut Cream Filling For Cupcakes
The ingredients for the coconut cream filling can vary depending on which recipe you’re following. However, our coconut cream filling contains the following:
- vanilla pudding
- milk
- coconut extract
- heavy whipping cream
- powdered sugar
Nutritional Information Of Coconut Cream Filled Cupcakes
You may be wondering what the nutritional value is when it comes to coconut cream filled cupcakes. Each cupcake contains the following:
- Calories: 283
- Sugar: 24.8g
- Fat: 15.5g
- Carbohydrates: 33.7g
- Fiber: 0.2g
- Protein: 3.1g
Coconut Cream Filling Recipe
Before we take a look at how to make cupcakes, let’s see how we make this easy coconut cream filling.
Ingredients
The ingredients you’ll need for this recipe are:
- 1 packet of instant vanilla pudding mix
- 3/4 cup of any kind of milk
- 1 tsp of coconut extract
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
Recipe – Coconut Cream Filling For Cupcakes
Step 1: Make the Pudding
Grab a bowl and add the milk, coconut extract, and instant pudding mix. Mix well until there is no powder remaining. Place in the refrigerator until set.
Step 2: Whip the Cream
In the meantime, place a bowl into the freezer to chill. Once chilled, add the whipping cream to the bowl and beat the cream continually until light and fluffy. Peaks should begin to form. At this point, add the sugar and keep mixing until you get stiff peaks.
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Step 3: Mix
Now remove your set pudding mix and fold in the cream with a spatula. Once mixed, place in the fridge until you need it.
Best Coconut Cupcake Recipe
Now we know how to make the filling, let’s take a look at how to make the cupcakes in their entirety. It’s coconut heaven! This recipe is inspired by one from Beyond Frosting.
Ingredients
For the cupcake:
- 1 box of cake mix
- 1 cup of shredded coconut
- 3 egg whites
- 3/4 cup coconut milk
- 1/2 cup of vegetable oil
- 1/2 cup of sour cream
- 1 tsp of coconut extract
- 1 tsp of baking powder
For the filling:
- 1 packet of instant vanilla pudding mix
- 3/4 cup of any kind of milk
- 1 tsp of coconut extract
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
For the frosting:
- 8oz of cream cheese
- 1 3/4 cups of heavy whipping cream
- 1 cup of powdered sugar
- 1 tsp of vanilla extract
- shredded coconut, to decorate
Recipe
Step 1: Make The Cake Batter
Prepare by gathering the ingredients you need and preheating your oven to 350F. Also, ensure you stir the coconut milk before you begin the batter. Grab a bowl and add the cake mix, shredded coconut, milk, egg whites, oil, sour cream, coconut extract, and baking powder. Mix well until ingredients are combined. Next, pour the batter into liners on a baking sheet. Place in the center of your preheated oven for 18 minutes. You can test that they’re ready by placing a skewer into the center of a cake. When it comes out clean, they’re ready. Remove from oven and leave to cool.
Step 2: Make The Filling
Grab a bowl and add the milk, coconut extract, and instant pudding mix. Mix well until there is no powder remaining. Place in the refrigerator until set. In the meantime, place a bowl into the freezer to chill. Once chilled, add the whipping cream to the bowl and beat the cream continually until light and fluffy. Peaks should begin to form. At this point, add the sugar and keep mixing until you get stiff peaks. Now remove your set pudding mix and fold in the cream with a spatula. Once mixed, place in the fridge until you need it.
Step 3: Make The Frosting – Coconut Cream Filling For Cupcakes
Place a bowl in the freezer for a few minutes and then whip the cream cheese until smooth. Now add three tbsp of whipping cream and mix well. Keep adding the whipping cream gradually and mix until peaks begin to form. At this point, add the vanilla and sugar. Keep beating until the peaks are stiff. Use it right away.
Step 4: Assemble
Now it’s time to assemble. Scoop out the center of each cake using a knife or spoon. Pipe the filling into the center of each cupcake. Now all you need to do is add the frosting to the top of each cupcake and sprinkle the coconut flakes on top of the frosting. They are now ready to serve and enjoy! It’s worth noting that these cakes must be kept in the fridge.
Coconut Cream Filling For Cupcakes: How To
Ingredients
Cococnut Cream Filling Recipe
- 1 packet of instant vanilla pudding mix
- 3/4 cup of any kind of milk
- 1 tsp of coconut extract
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
Best Coconut Cupcake Recipe
For the cupcake:
- 1 box of cake mix
- 1 cup of shredded coconut
- 3 egg whites
- 3/4 cup coconut milk
- 1/2 cup of vegetable oil
- 1/2 cup of sour cream
- 1 tsp of coconut extract
- 1 tsp of baking powder
For the filling:
- 1 packet of instant vanilla pudding mix
- 3/4 cup of any kind of milk
- 1 tsp of coconut extract
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
For the frosting:
- 8 oz of cream cheese
- 1 3/4 cups of heavy whipping cream
- 1 cup of powdered sugar
- 1 tsp of vanilla extract
- shredded coconut to decorate
Instructions
Cococnut Cream Filling Recipe
- Make the Pudding – Grab a bowl and add the milk, coconut extract and instant pudding mix. Mix well until there is no powder remaining. Place in the refrigerator until set.
- Whip the Cream – In the meantime, place a bowl into the freezer to chill. Once chilled, add the whipping cream to the bowl and beat the cream continually until light and fluffy. Peaks should begin to form. At this point, add the sugar and keep mixing until you get stiff peaks.
- Mix – Now remove your set pudding mix and fold in the cream with a spatula. Once mixed, place in the fridge until you need it.
Best Coconut Cupcake Recipe
- Make the Cake Batter – Prepare by gathering the ingredients you need and preheating your oven to 350F. Also ensure you stir the coconut milk before you begin the batter. Grab a bowl and add the cake mix, shredded coconut, milk, egg whites, oil, sour cream, coconut extract and baking powder. Mix well until ingredients are combined. Next, pour the batter into liners on a baking sheet. Place in the center of your preheated oven for 18 minutes. You can test that they’re ready by placing a skewer into the center of a cake. When it comes out clean, they’re ready. Remove from oven and leave to cool.
- Make the Filling – Grab a bowl and add the milk, coconut extract and instant pudding mix. Mix well until there is no powder remaining. Place in the refrigerator until set. In the meantime, place a bowl into the freezer to chill. Once chilled, add the whipping cream to the bowl and beat the cream continually until light and fluffy. Peaks should begin to form. At this point, add the sugar and keep mixing until you get stiff peaks. Now remove your set pudding mix and fold in the cream with a spatula. Once mixed, place in the fridge until you need it.
- Make the Frosting – Place a bowl in the freezer for a few minutes and then whip the cream cheese until smooth. Now add three tbsp of whipping cream and mix well. Keep adding the whipping cream gradually and mix until peaks begin to form. At this point, add the vanilla and sugar. Keep beating until the peaks are stiff. Use right away.
- Assemble – Now it’s time to assemble. Scoop out the centre of each cake using a knife or spoon. Pipe the filling into the center of each cupcake. Now all you need to do is add the frosting to the top of each cupcake and sprinkle the coconut flakes on top of the frosting. They are now ready to serve and enjoy! It’s worth noting that these cakes must be kept in the fridge.
Nutrition
Conclusion
I hope this post has helped you to become more familiar with how to make coconut cream filling for cupcakes. They’re super easy to make and they’re absolutely delicious. If you’ve tried them, I would love to know your thoughts and any adjustments you may have to the recipe.
Do you have any tips or tricks when it comes to making coconut cream filling for cupcakes? If so, please feel free to let me know in the comments below. Sharing is caring!
