Coconut Cupcakes
The difference between cupcakes and muffins is that cupcakes have frosting and muffins don’t. These recipes are to make Coconut Cupcakes and the lower calorie recipe also has a tangy cream cheese frosting with flakes of coconut.
Lower Calorie Coconut Cupcakes
This recipe is made with a box white cake mix as a base. No butter or oil is used in this recipe, it is replaced by using light coconut milk and apple sauce instead. Sweetened coconut flakes are combined with a light cream cheese frosting for a divine finish!
Ingredients
Frosting:
- 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
- 3/4 cup powdered sugar
- 2 tsp natural coconut extract
Cupcakes:
- 2 egg whites
- 1 cup canned light coconut milk
- 1/3 cup unsweetened apple sauce
- 2 tsp natural coconut extract
- 18.25 oz white box cake mix
- 1/2 cup sweetened coconut flakes
Method
- 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.
Tip
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.
Serves 24 – Serving Size: 1 cupcake – Nutrition per Serving
Calories: 142 calories, Fat: 6g, Protein: 3g, Carbohydrate: 31g, Fibre: less than 1g, Sugar: 11g