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The Ultimate Coconut Cupcakes

Course Dessert
Cuisine American
Keyword coconut cupcakes, cupcakes
Servings 24 cupcakes


  • 1 white cake mix
  • 8 oz 1 cup sour cream
  • 15 oz. can Cream of Coconut separated (we'll get to that in a sec)
  • 3 egg whites
  • 1/4 cup coconut oil vegetable oil will work in a pinch
  • 1 package 3.4 oz Coconut Cream JELLO Instant Pudding Mix
  • 1 1/2 cup milk
  • 8 oz. cream cheese softened
  • 2 cups confectioners sugar
  • 1 tsp. vanilla extract
  • 1 cup coconut flakes for garnish


  1. Preheat oven to 350 degrees.
  2. Seperate out the coconut (see photos below)
  3. Mix together the cake mix, all of the liquid from cream of coconut (it's about a cup), sour cream, egg whites and coconut oil. Whisk until combined and then whisk for two minutes. (A stand or hand mixer makes it easier.)
  4. Bakethe cupcakes for 18-20 minutes until done (a toothpick comes out clean).
  5. Whisk together the pudding mix and milk and put in refrigerator while cupcakes are baking. Cool cupcakes completely before moving to next step.
  6. Fill cupcakes with pudding - see photo below for instructions.
  7. Frost the cupcakes with a piping bag.
  8. Garnish cupcakes with shredded coconut.

For Frosting

  1. Whip the cream from the cream of coconut with a mixer for 2-3 minutes until it becomes lighter and increases in volume.
  2. Mix in the cream cheese and whip together until combined. Add in vanilla extract and mix until combined. Slowly add in the confectioners sugar until all incorporated.