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Skinny Coconut Cupcakes Recipe

Skinny Coconut Cupcakes
Skinny Coconut Cupcakes
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Skinny Coconut Cupcakes Recipe

Skinny Coconut Cupcakes

A quick and easy coconut cupcake made with a box white cake mix as a base. No butter or oil was used in this recipe, I simply swapped out the oil for light coconut milk and apple sauce. Sweetened coconut flakes are combined with a light cream cheese frosting for a divine finish!

And to give it an Easter vibe, don’t you just love these adorable Cadbury mini-eggs! Completely optional, but fitting for the Easter Holiday. If you’re a coco-NUT like me, you’ll just love these!

Ingredients

Servings: 24 • Serving Size: 1 cupcake • Points +: 5 pts • Smart Points: 9

Calories: 196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar: 11.5 g

Sodium: 150 mg

 

Skinny Coconut Cupcakes (without Chocolate Eggs)

Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 pt

Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g

Sodium: 142.6 mg

 

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 (optional)

Instructions

Directions:

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.

 

Note: 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.

If you like these Coconut Lime Cupcakes, you might also like:

 

 

Keywords: Skinny Coconut Cupcakes

Written by antoine

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