Coconut Cupcakes
Ingredients
The frosting
-
8
oz
1/3 less fat Philadelphia Cream Cheese
-
¾
cup
powdered sugar
-
2
tsp
natural coconut extract
The cupcakes
-
2
large
egg whites
-
1
cup
canned light coconut milk
-
⅓
cup
unsweetened apple sauce
-
2
tsp
natural coconut extract
-
18.25
oz
white box cake mix
-
½
cup
sweetened coconut flakes
-
72
pieces
Cadbury mini chocolate eggs
Instructions
- Combine cream cheese, powdered sugar, and coconut extract in a bowl and refrigerate.
- Preheat the oven to 350°F and line 24 cupcake tins with liners.
- In a large bowl, mix egg whites, coconut milk, apple sauce, and coconut extract.
- Add the cake mix to the wet ingredients and mix until combined.
- Pour the batter into the lined cupcake tins, filling them halfway.
- Bake for 22-24 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool to room temperature.
- Top each cupcake with ½ tablespoon of cream cheese frosting and 1 teaspoon of coconut flakes.
- For an Easter theme, place 3 mini chocolate eggs on top of each cupcake.
Nutrition Facts (estimated)
Servings
24
Calories
196
Total fat
6.5g
Total carbohydrates
31g
Total protein
2.5g
Sodium
150mg
Cholesterol
1.3mg
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