Coconut Cream Pie Cupcakes

Coconut Cream Pie Cupcakes (Gluten-Free)

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Super moist, gluten-free, vanilla pudding stuffed cupcakes made with coconut flour AND topped with a vanilla and coconut flavored frosting!

Coconut Cream Pie Cupcakes


  • ½ cup coconut flour
  • ½ cup coconut oil or unsalted butter, melted
  • ⅔ cup white sugar
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • 6 large eggs
  • 2 tablespoons half and half
  • 1 teaspoon coconut extract
  • 1 teaspoon baking powder
  • 1 package vanilla pudding mix
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • ½ cup salted butter, room temperature
  • 2 oz cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon coconut extract
  • toasted shredded coconut


  1. Preheat oven to 350 degrees F. Line a muffin tin with liners, then spray the cupcake liners with nonstick spray. (These cupcakes tend to be stickier than cupcakes made with wheat flour.)
  2. In a large bowl, combine the butter, sugar, salt, vanilla extract, and eggs. Once incorporated, add the milk and stir until smooth.
  3. Then, add in the coconut flour and baking powder. Whisk until combined.
  4. Evenly divide the cupcake batter into your muffin tin.
  5. Bake for about 18-20 minutes. A toothpick inserted into the cupcake should come out clean.
  6. Let them cool before frosting.
  1. In a medium bowl, whisk together the pudding mix, milk, vanilla, and coconut. Set aside.
  1. In a large bowl, beat together the butter and cream cheese until smooth.
  2. With the mixer still running, slowly add in the powdered sugar until it reaches a smooth consistency. Fold in a bit of shredded coconut.
  3. Transfer the buttercream to a piping bag and pipe on top of the cupcakes. Optionally, sprinkle the tops with toasted coconut. (To toast shredded coconut, place a baking sheet with an even layer of coconut under the broiler until they brown slightly.)
  4. Enjoy!!

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