A quick and easy coconut cupcake made with a box white cake mix as a base. No butter or oil was used in this recipe, I simply swapped out the oil for light coconut milk and apple sauce. Sweetened coconut flakes are combined with a light cream cheese frosting for a divine finish!
Ingredients:
For the Frosting:
- 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
- 3/4 cup powdered sugar
- 2 tsp natural coconut extract
For the Cupcakes:
- 2 egg whites
- 1 cup canned light coconut milk (Thai Kitchen)
- 1/3 cup unsweetened apple sauce
- 2 tsp natural coconut extract
- 18.25 oz white box cake mix (Duncan Hines)
- 1/2 cup sweetened coconut flakes
- 72 Cadbury mini chocolate eggs (optional)
