How To Make Coconut Cupcakes with Cream Cheese Frosting
These light and sweet coconut cupcakes makes for a delectable afternoon treat! It’s got a fruity bite from the coconut and a creamy taste from the frosting.
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 the oven to 350 degrees F. Line 24 cupcake tins with liners.
In a large bowl, combine the egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add the cake mix, and mix until combined.
Pour the batter into lined cupcake tins about halfway.
Bake for 22 to 24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
Top each cupcake with ½ tablespoon of cream cheese, then top each with 1 teaspoon of coconut flakes. If desired, top each cupcake with 3 mini chocolate eggs.
Serve, and enjoy!
- Calories: 300.70kcal
- Fat: 15.33g
- Saturated Fat: 9.04g
- Monounsaturated Fat: 4.50g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 42.45g
- Fiber: 2.40g
- Sugar: 20.97g
- Protein: 3.21g
- Cholesterol: 10.39mg
- Sodium: 174.49mg
- Calcium: 53.10mg
- Potassium: 153.33mg
- Iron: 1.33mg
- Vitamin A: 35.48µg
- Vitamin C: 0.75mg
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