Coconut Cupcakes
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A quick and easy coconut cupcake made with a box white cake mix, light coconut milk and apple sauce. No butter, no oil necessary for this lower calorie cupcake recipe! Sweetened coconut flakes are combined with a light cream cheese frosting for a divine finish!
Coconut Cupcakes
Coconut CupcakesIf you prefer baking from scratch, try these Pineapple Zucchini Cupcakes made with coconut flakes… amazing! And if coconut isn’t your thing, these Pineapple Bliss Cupcakes are one of my most popular desserts and are so simple to make. Enjoy!
And to give it an Easter vibe, don’t you just love these adorable Cadbury mini-eggs! Completely optional, but fitting for the Easter Holiday. If you’re a coco-NUT like me, you’ll just love these!
Note: If you make these a day ahead, don’t frost them. Keep the frosting refrigerated and frost them the day you plan to eat them.
 More Easter Dessert Recipes:
- Super Moist Carrot Cake with Cream Cheese Frosting
- Easter Egg Coconut Macaroon Nests
- Easter Egg Cake Balls
- Hummingbird Cupcakes
Skinny Coconut Cupcakes
A quick and easy coconut cupcake made with a box white cake mix, light coconut milk and apple sauce. No butter, no oil necessary for this lower calorie cupcake recipe! Sweetened coconut flakes are combined with a light cream cheese frosting for a divine finish!
Ingredients
For the Frosting:
- 8 oz 1/3 less fat Philadelphia Cream Cheese, not fat free
- 3/4 cup powdered sugar
- 2 tsp natural coconut extract
For the Cupcakes:
- 2 egg whites
- 1 cup canned light coconut milk, Thai Kitchen
- 1/3 cup unsweetened apple sauce
- 2 tsp natural coconut extract
- 18.25 oz white box cake mix, Duncan Hines
- 1/2 cup sweetened coconut flakes
- 72 Cadbury mini chocolate eggs
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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.
Nutrition
Serving: 1cupcake, Calories: 196kcal, Carbohydrates: 31g, Protein: 2.5g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 1.3mg, Sodium: 150mg, Fiber: 1g, Sugar: 11.5g
WW Points Plus: 5
Keywords: Coconut Cupcakes
Vegetarian Meals
Gluten Free
Under 30 Minutes
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Paleo
Slow Cooker Recipes
Low Carb
Kid Friendly
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HELP! I am making these for Easter but my Dunkin Hines cake mix is only 15.25 oz box, how can I adjust??
Can I substitute  Unsweetened Thai Coconut milk? Or would you suggest adding some sugar? Â
Can you use regular coconut milk if light was out of stock?
Might be a silly question but… Would this recipe still work as a cake instead rather than cupcakes??Â
I have made these several times and they are amazing. Thank you
The cake mix is only 15,25 Oz instead of the 18. What did you do to adjust?
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Thank you for sharing the points+ on your recipe’s. I see so many things on here that look wonderful look great and you no WW people can eat a anything and if the points aren’t there or the nutritional values so I can use my point + calculator I just pass it by…so thanks for your help.
I usef a chocolate cake mix and turned out great!????
Gina – can this be made as a cake? Maybe in a Bundt pan?
We love your site and recipes so much we choose to feature this skinny coconut cupcake recipe on our Easter roundup here, http://www.thehappygal.com/healthy-easter-recipes/ Thank you!
-The Happy Gal
I made these for Easter, just according to the directions and they came out perfect. And beautiful.