Coconut Cupcakes

Ingredients

8 oz 1/3 less fat Philadelphia Cream Cheese, not fat free

3/4 cup powdered sugar

2 tsp natural coconut extract

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

1/2 cup sweetened coconut flakes

Calories: 196kcal

Carbohydrates: 31g

Protein: 2.5g

Fat: 6.5g

Saturated Fat: 1.5g

Cholesterol: 1.3mg

Sodium: 150mg

Fiber: 1g

Sugar: 11.5g

Servings: 24

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Total Time: 150 Minutes

01

In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use

02

Preheat oven to 350°. Line 24 cupcake tins with liners

03

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

04

Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean

05

Let cupcakes cool to room temperature

06

Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

07

Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes

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