These quick and easy coconut cupcakes use a white cake mix, light canned coconut milk and unsweetened applesauce to keep them lighter—no butter or oil needed. Sweetened coconut flakes are folded into the batter and a light cream cheese frosting, flavored with coconut extract, tops each cupcake for a bright, tropical finish. They are ideal for spring gatherings and an easy Easter dessert when decorated with mini chocolate eggs.
Coconut Cupcakes
If you enjoy baking from scratch, try recipes that also use coconut flakes for a fresh twist—pineapple zucchini or pineapple bliss cupcakes are excellent examples to experiment with. These coconut cupcakes pair especially well with light, tangy frostings and bright garnishes like mini eggs or toasted coconut.
Tip: If you plan to bake a day ahead, store the unfrosted cupcakes in an airtight container at room temperature. Keep the cream cheese frosting refrigerated and apply it the day you serve to preserve texture and freshness.
More Easter Dessert Recipes:
- Super Moist Carrot Cake with Cream Cheese Frosting
- Easter Egg Coconut Macaroon Nests
- Easter Egg Cake Balls
- Hummingbird Cupcakes
Skinny Coconut Cupcakes
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 (e.g., Thai Kitchen)
- 1/3 cup unsweetened applesauce
- 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, for Easter garnish)
Instructions
- Prepare the frosting: In a medium bowl, beat the cream cheese with the powdered sugar and coconut extract until smooth. Refrigerate the frosting until you are ready to frost the cupcakes.
- Preheat the oven to 350°F (175°C). Line 24 cupcake tins with paper liners.
- In a large bowl, whisk together the egg whites, light coconut milk, applesauce and 2 teaspoons coconut extract. Stir until combined.
- Add the white cake mix to the wet ingredients and mix just until combined. Fold in the sweetened coconut flakes.
- Divide the batter evenly among the prepared cupcake liners, filling each about halfway. Bake for 22–24 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow them to cool to room temperature on a wire rack before frosting.
- Top each cupcake with about 1/2 tablespoon of the chilled cream cheese frosting and sprinkle 1 teaspoon of additional coconut flakes on each.
- For a festive Easter presentation, place three mini chocolate eggs on top of each frosted cupcake.
Last Step:
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Nutrition
Serving: 1 cupcake — Calories: 196 kcal; Carbohydrates: 31 g; Protein: 2.5 g; Fat: 6.5 g; Saturated Fat: 1.5 g; Cholesterol: 1.3 mg; Sodium: 150 mg; Fiber: 1 g; Sugar: 11.5 g.
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