Easy Coconut Cream Cupcakes!

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If you love coconut, then you are going to love this recipe!  The hubby and I have both been craving something sweet lately.  I was reading Sam’s Club Healthy Living Magazine the other day and noticed that Sam’s Club is featuring a lot of great coconut based products such as coconut flour, coconut oil and coconut milk.   And it occurred to me that we just might need a good coconut fix…

coconut cream cupcakes

And Coconut Cream Cupcakes soon came to be!

coconut cream cupcakes

With a surprise coconut cream filling inside!  Featuring fresh Maine wild blueberries and raspberries and a creamy light coconut covered icing… So, how did a crafty person who admits to not being the best cook in the world come up with these goodies?

Well, they are surprisingly easy.  I’m the master of shortcuts when it comes to cooking.  Most likely a professional chef would still scoff at my attempts at fancy recipes, but they certainly work for us!

In fact, these cupcakes were so popular that I had difficulty getting photos.  There were hands waiting in the background to snatch them up!  Want to know how to make them?

Easy Coconut Cream Cupcakes

Cupcake Batter
1 White Cake Mix
3 eggs
1 cup coconut milk
1/3 cup vegetable oil
2/3 cup coconut
1 tsp. coconut flavoring
Cupcake Filling
1 0z box vanilla instant pudding
1 cup coconut milk
1 cup coconut
1/2 tsp. coconut flavoring
Icing
1 cup whipped topping
1 container of pre-made vanilla frosting
(Optional- blueberries, raspberries and extra coconut for toppings)

coconut cream cupcakes

Begin by mixing up the cake batter following the directions on the back of the box, substituting 1 cup of coconut milk for the 1 cup of water in the instructions.  (My cake mix called for 3 eggs, 1/3 cup vegetable oil and 1 cup of coconut milk).

coconut cream cupcakes

Add in 2/3 cup of coconut and 1 tsp. of coconut flavoring.  (You can find the coconut flavoring in the extract section of the baking aisle).

coconut cream cupcakes

I used cupcake liners for this batch and baked them per the instructions on the back of the box- 350 degrees for about 18 minutes.

coconut cream cupcakes22

While they were baking, I put together the pudding filling.  Simply mix together the instant pudding mix with 1 cup of coconut milk, 1 cup of coconut, and 1/2 tsp. coconut flavoring.  Yes, I know the box calls for 2 cups of milk.  So you would think you could substitute 2 cups of coconut milk.  Do not do it.  Your pudding will not set.

Don’t ask me how I know.

After some trial and error, I discovered that one cup of coconut milk substituted for the milk will work perfectly.  Allow the pudding to set while the cupcakes cool.

coconut cream cupcakes

Once the cupcakes have cooled completely, use a knife to cut out the center of each.

coconut cream cupcakes

Add the pudding to a ziplock baggie and clip the corner of the baggie.  You can then use it to easily squeeze the pudding into the center of each cupcake.

coconut cream cupcakes

All the cupcakes now have a creamy coconut center!

coconut cream cupcakes

To make the icing light and airy, I added one cup of whipped cream to the pre-made vanilla icing.  Mix well.  I used the baggie method also to add the icing neatly to the top of each cupcake.

coconut cream cupcakes

The final touch was to add some fresh Maine wild blueberries and raspberries for color along with a final sprinkle of coconut.

AMAZING!

Did you know that coconut is considered a “super food”?   Coconut is highly nutritious and rich in B vitamins, minerals and trace elements, including zinc, selenium, iodine and manganese. The fruit also contains amino acids and antioxidants, as well as electrolytes and potassium.

Easy Coconut Cream Cupcakes!
Recipe Type: Dessert
Author: Suzy Myers
Prep time:
Cook time:
Total time:
Serves: 12
Light, airy and surprisingly easy to make coconut cream cupcakes with a fun filling inside!
Ingredients
  • [b]Cupcake Batter[/b]
  • 1 White Cake Mix
  • 3 eggs
  • 1 cup coconut milk
  • 1/3 cup vegetable oil
  • 2/3 cup coconut
  • 1 tsp. coconut flavoring
  • [b]Cupcake Filling[/b]
  • 1 0z box vanilla instant pudding
  • 1 cup coconut milk
  • 1 cup coconut
  • 1/2 tsp. coconut flavoring
  • [b]Icing[/b]
  • 1 cup whipped topping
  • 1 container of pre-made vanilla frosting
  • (Optional- blueberries, raspberries and extra coconut for toppings)
Instructions
  1. Begin by mixing up the cake batter following the directions on the back of the box, substituting 1 cup of coconut milk for the 1 cup of water in the instructions. (My cake mix called for 3 eggs, 1/3 cup vegetable oil and 1 cup of coconut milk).
  2. Add in 2/3 cup of coconut and 1 tsp. of coconut flavoring. (You can find the coconut flavoring in the extract section of the baking aisle).
  3. I used cupcake liners for this batch and baked them per the instructions on the back of the box- 350 degrees for about 18 minutes.
  4. While they were baking, I put together the pudding filling. Simply mix together the instant pudding mix with 1 cup of coconut milk, 1 cup of coconut, and 1/2 tsp. coconut flavoring. Yes, I know the box calls for 2 cups of milk. So you would think you could substitute 2 cups of coconut milk. Do not do it. Your pudding will not set.
  5. Once the cupcakes have cooled completely, use a knife to cut out the center of each.
  6. Add the pudding to a ziplock baggie and clip the corner of the baggie. You can then use it to easily squeeze the pudding into the center of each cupcake.
  7. To make the icing light and airy, I added one cup of whipped cream to the pre-made vanilla icing. Mix well. I used the baggie method also to add the icing neatly to the top of each cupcake.
  8. The final touch was to add some fresh Maine wild blueberries and raspberries for color along with a final sprinkle of coconut.

 

I love reading the Sam’s Club Healthy Living Magazine.  Not only does it make me think about cooking with healthier ingredients, but it also gives us great ideas for living a healthier lifestyle!

coconut cream cupcakes3

You can find lots of great coconut based items in the baking section at your local Sam’s Club.  And be sure to check out their free Health Screening schedule while you are at it!

How do you cook with coconut? What healthy living ideas can you share?

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{ 11 comments… add one }
  • Tena July 4, 2016, 2:14 pm

    On the coconut milk, is it the can variety or the kind in the cold milk section of the store?

    I also wanted to thank you for all the crafts and recipes you share. I love Suzy’s Artsy-Craftsy Sitcom. :o)

    • Susan Myers July 8, 2016, 2:00 pm

      Hi!
      Thanks so much! I’m so glad you are enjoying the Sitcom!! For the coconut milk, I used the cold milk section variety, but I do believe that canned would work as well.
      These particular cupcakes were a huge hit with my coworkers. I need to make them again!

      suzy

  • Jennie @ The Diary of a Real Housewife September 3, 2015, 9:44 pm

    I love coconut. And filling a cupcake with cream! Best idea ever! I would love if you would come share on my Friday Favorites Link-up (live now)!!

  • Kate September 3, 2015, 5:58 pm

    These look seriously delicious. I could just eat one now. Stopping in from Idea Box Thursday 🙂

  • Tianna September 3, 2015, 12:13 pm

    these sound delicious! thanks for sharing!

    stop by and chat 🙂 http://storybookapothecary.com/

  • Cathy August 31, 2015, 10:03 am

    Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! 🙂
    Cathy

  • Cathy August 30, 2015, 8:24 pm

    Yum! I would love for you to share at this weeks Happiness Is Homemade Party! http://wp.me/p466oG-2FQ Have a terrific week!

  • Elizabeth @ Guilty Chocoholic Mama August 30, 2015, 7:40 pm

    Seriously. I love coconut cream, and I know I am going to love these cupcakes. Back-to-school treat for me! 🙂 Stopping by from Motivation Monday!

  • Anonymous August 27, 2015, 10:29 pm

    The whipped cream that you use, is it Cool Whip, real cream whipped in a bowl, or just Reddi Whip?

  • norene August 24, 2015, 2:05 pm

    They look yummy!

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