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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!
Yield: 24 servings
Serving Size: 1 cupcake
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
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 cupcake, Calories: 196 kcal, Carbohydrates: 31 g, Protein: 2.5 g, Fat: 6.5 g, Saturated Fat: 1.5 g, Cholesterol: 1.3 mg, Sodium: 150 mg, Fiber: 1 g, Sugar: 11.5 g
