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coconut cupcakes

A delicious and moist coconut cupcake made with light coconut milk and shredded 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 cream cheese with powdered sugar and coconut extract using 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, whisk egg whites, coconut milk, and apple sauce until well combined. Add coconut extract and mix. Gradually add cake mix and stir until smooth.
  4. Pour batter into cupcake liners about halfway full. Bake for 22-24 minutes or until a toothpick inserted comes out clean.
  5. Allow cupcakes to cool to room temperature.
  6. Frost each cupcake with the cream cheese mixture and sprinkle with coconut flakes.
  7. Decorate each with 3 mini chocolate eggs for an Easter theme.

Notes

Enjoy these tropical coconut cupcakes perfect for any celebration.