Skinny Coconut Cupcakes
—·American
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
7 steps
- 1
In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
- 2
Preheat oven to 350°. Line 24 cupcake tins with liners.
- 3
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.
- 4
Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean.
24 min - 5
Let cupcakes cool to room temperature.
- 6
Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes.
- 7
For an Easter theme top each cupcake with 3 mini chocolate eggs.
Progress
0 / 7 steps
Nutrition
Per serving (based on 24 servings)
Calories
196cal
Protein
2.5g
Carbs
31.0g
Fat
6.5g
Fiber
1.0g
Sugar
11.5g
Sodium
150mg
Saturated Fat
1.5g
