Dessert
Skinny Coconut Cupcakes
Light coconut milk and applesauce keep these white cupcakes tender and moist while coconut extract fills each bite with sweet tropical flavor. A silky reduced-fat cream cheese frosting and toasted coconut flakes crown every little cake with creamy richness and gentle chew.
- Total
- 54 min
- Prep
- 30 min
- Cook
- 24 min
- Serves
- 24
Nutrition per Serving
- Calories
- 196
- Protein
- 3g
- Carbs
- 31g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 12g
- Sodium
- 150mg
Ingredients
- 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
- 3/4 cup powdered sugar
- 2 tsp natural coconut extract
- 2 egg whites
- 1 cup canned light coconut milk (Thai Kitchen)
- 1/3 cup unsweetened apple sauce
- 2 tsp natural coconut extract
- 18 1/4 oz white box cake mix (Duncan Hines)
- 1/2 cup sweetened coconut flakes
- 72 Cadbury mini chocolate eggs
Instructions
- In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
- Preheat oven to 350°. Line 24 cupcake tins with liners.
- In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined.
- Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool to room temperature.
- Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes.
- For an Easter theme top each cupcake with 3 mini chocolate eggs.