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Coconut Cupcakes

Light and fluffy coconut cupcakes made with a box white cake mix, light coconut milk, and applesauce. A healthier twist on a classic treat!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cream Cheese Frosting
  • 8 oz 1/3 less fat cream cheese (not fat free)
  • 0.75 cup powdered sugar
  • 2 tsp natural coconut extract
Cupcakes
  • 2 large egg whites
  • 1 cup canned light coconut milk (Thai Kitchen)
  • 0.333 cup unsweetened applesauce
  • 2 tsp natural coconut extract
  • 1 box white cake mix (Duncan Hines, 18.25 oz)
  • 0.5 cup sweetened coconut flakes

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 oven to 350°F (175°C). Line 24 cupcake tins with liners.
  3. In a large bowl, combine egg whites, coconut milk, applesauce, and the remaining coconut extract. Mix well, then add cake mix and mix until combined.
  4. Pour batter into lined cupcake tins about halfway full. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cupcakes cool to room temperature.
  6. Top each cupcake with 0.5 tablespoon of cream cheese frosting, then sprinkle with 1 tsp coconut flakes.

Notes

Optional: For an Easter theme, top each cupcake with 3 mini chocolate eggs. These cupcakes are best enjoyed fresh.