Skinny Coconut Cupcakes

About This Recipe

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

• 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
• 3/4 cup powdered sugar
• 2 tsp natural coconut extract
• 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

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.
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.