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.
Serves:
Ingredients
For Frosting:
- 8ozPhiladelphia Cream Cheese,⅓ less fat, not fat free
- ¾cuppowdered sugar
- 2tspnatural coconut extract
For Cupcakes:
- 2egg whites
- 1cuplight coconut milk,canned
- ⅓cupunsweetened apple sauce
- 2tspnatural coconut extract
- 18¼ozwhite box cake mix,like Duncan Hines
- ½cupsweetened coconut flakes
- 72Cadbury mini chocolate eggs
Instructions
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In a medium bowl, combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
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Preheat the oven to 350 degrees F. Line 24 cupcake tins with liners.
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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.
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Pour the batter into lined cupcake tins about halfway.
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Bake for 22 to 24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
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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.
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Serve, and enjoy!
Nutrition
- 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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