It's been awhile since I whipped up a batch, so I went in search of a recipe to try and found these spring Skinny Coconut Cupcakes on Skinny Taste.
How cute are these? AND they're good for you. Well, maybe not healthy, but anything with the word "skinny" must mean it's okay to indulge. I'll take two!
Skinny Coconut Cupcakes with Chocolate Eggs
Servings: 24 • Serving Size: 1 cupcake • Old Points: 4 pt • Points+: 5 pt
Calories: 196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar: 11.5 g
Sodium: 150 mg
Skinny Coconut Cupcakes (without Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 pt
Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g
Sodium: 142.6 mg
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
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)
Directions:
In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
Preheat oven to 350°. Line 24 cupcake tins with liners.
In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined.
Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes. For an Easter theme top each cupcake with 3 mini chocolate eggs.
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