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Coconut Cream Pie Cupcakes

Julianne Bayer
  • 25 minutes
  • Serves 24

INGREDIENTS

For the cupcake

1

box White cake mix

1 cup

Shredded coconut

3

Large Egg whites

3/4 cup

Coconut milk (mixed)

1/2 cup

Vegetable oil

1/2 cup

Sour cream

1 tsp

Coconut extract

1 tsp

Baking powder

For the filling

1

pk Vanilla instant pudding

3/4 cup

Milk

1 tsp

Coconut extract

1 cup

Heavy whipping cream

1/4 cup

Powdered sugar

For the frosting

1

Cream cheese, cold

2 cups

Heavy whipping cream

1 cup

Powdered sugar

Shredded coconut for sprinkling