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coconut cupcake recipe

A quick and easy coconut cupcake made with a box white cake mix, light coconut milk and apple sauce. No butter, no oil necessary for this lower calorie cupcake recipe! Sweetened coconut flakes are combined with a light cream cheese frosting for a divine finish!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Cupcake Ingredients
  • 2 egg whites
  • 1 cup canned light coconut milk (Thai Kitchen recommended)
  • 0.33 cup unsweetened apple sauce
  • 2 tsp natural coconut extract for the batter
  • 18.25 oz white box cake mix (Duncan Hines recommended)
Cream Cheese Frosting
  • 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
  • 0.75 cup powdered sugar
  • 2 tsp natural coconut extract for the frosting
Garnish
  • 0.5 cup sweetened coconut flakes
  • 72 Cadbury mini chocolate eggs (optional, for Easter theme)

Method
 

Preparation Steps
  1. In a medium bowl, combine the cream cheese with the powdered sugar and 2 tsp coconut extract using a mixer. Keep refrigerated until ready to use for frosting.
  2. Preheat oven to 350°F. Line 24 cupcake tins with paper liners.
  3. In a large bowl, combine egg whites, coconut milk, apple sauce, and the remaining 2 tsp coconut extract. Mix well. Then, add the white cake mix and mix until just combined, being careful not to overmix.
  4. Pour the batter into the lined cupcake tins, filling each about halfway. Bake for 22-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  5. Let the cupcakes cool completely to room temperature before frosting.
  6. Top each cooled cupcake with about 0.5 tablespoon of the prepared cream cheese frosting. Then, sprinkle each with 1 teaspoon of sweetened coconut flakes.
  7. For an Easter theme, top each cupcake with 3 mini chocolate eggs.