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coconut cupcakes

A quick and delicious coconut cupcake perfect for any celebration, made with light ingredients and topped with toasted coconut flakes.
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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
  

Main Ingredients
  • 8 oz light cream cheese
  • 0.75 cup powdered sugar
  • 2 tsp natural coconut extract
  • 2 egg whites egg whites
  • 1 cup canned light coconut milk
  • 0.33 cup unsweetened apple sauce
  • 18.25 oz white box cake mix
  • 0.5 cup sweetened coconut flakes
  • 72 mini chocolate eggs Cadbury mini chocolate eggs

Method
 

Preparation Steps
  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°F. Line 24 cupcake tins with liners.
  3. In a large bowl, combine egg whites, coconut milk, apple sauce, and remaining coconut extract. Mix well, then add cake mix and stir until combined.
  4. Pour batter into lined cupcake tins about halfway and bake for 22-24 minutes, or until a toothpick inserted comes out clean.
  5. Let cupcakes cool to room temperature.
  6. Top each cupcake with 1/2 tablespoon of cream cheese frosting, then sprinkle with coconut flakes.
  7. For a festive touch, decorate each cupcake with 3 mini chocolate eggs for an Easter theme.

Notes

Enjoy these coconut cupcakes as a sweet treat for any occasion!