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!
Prep Time: 30 minutesmins
Cook Time: 25 minutesmins
Total Time: 1 hourhr30 minutesmins
Yield: 24servings
Course: Dessert
Cuisine: American
Ingredients
For the Frosting:
8oz1/3 less fat Philadelphia Cream Cheese(not fat free)
3/4cuppowdered sugar
2tspnatural coconut extract
For the Cupcakes:
2egg whites
1cupcanned light coconut milk(Thai Kitchen)
1/3cupunsweetened apple sauce
2tspnatural coconut extract
18.25ozwhite box cake mix(Duncan Hines)
1/2cupsweetened coconut flakes
72Cadbury 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.