Coconut Cupcakes

What is the difference between cupcakes and muffins? Apparently the big difference is that cupcakes have frosting and muffins don’t. These recipes are to make Coconut Cupcakes covered with 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

1. In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
2. Preheat oven to 350°.
3. Line 24 cupcake tins with liners.
4. In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract.
5. Mix well, then add cake mix and mix until combined.
6. Pour batter into lined cupcake tins about halfway and bake 22 – 24 minutes, or until a toothpick inserted comes out clean.
7. Let cupcakes cool to room temperature.
8. 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