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–+ servings

Coconut Cupcakes

A light and moist coconut cupcake made with light coconut milk and shredded coconut flakes, topped with a cream cheese frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 oz Philadelphia Cream Cheese (not fat free)
  • 0.75 cup powdered sugar
  • 2 tsp natural coconut extract
  • 2 egg whites egg whites
  • 1 cup canned light coconut milk
  • 0.333 cup unsweetened apple sauce
  • 18.25 oz white box cake mix
  • 0.5 cup sweetened coconut flakes
  • 72 mini chocolate eggs Cadbury mini chocolate eggs

Method
 

Preparation Steps
  1. In a medium bowl, combine the cream cheese with the powdered sugar and coconut extract using a mixer. Keep refrigerated until ready to use.
  2. Preheat the oven to 350°F. 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 the cake mix and mix until combined.
  4. Pour batter into lined cupcake tins about halfway and bake for 22-24 minutes, or until a toothpick inserted comes out clean.
  5. Allow cupcakes to cool to room temperature.
  6. Top each cupcake with approximately 1/2 tablespoon of cream cheese frosting, then sprinkle with coconut flakes.
  7. For a festive touch, decorate each cupcake with 3 mini chocolate eggs on top.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

Enjoy these coconut cupcakes as a delightful treat for any occasion!
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