Coconut Cupcakes

This Easter my sister and I decided we wanted to try some healthier options for desserts. I came across this recipe at Skinny Taste and these are probably the best cupcakes I have ever had. They where moist and had just the right amount of sweetness to them. Give them a try!! Here is the recipe and pictures of the cupcakes we made.



Skinny Coconut Cupcakes with Chocolate EggsSkinnytaste.com
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 (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)

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.

HEAD OVER TO SKINNY TASTE WHERE YOU WILL FIND ALOT MORE GREAT RECIPES!

ENJOY!