Ingredients

The following ingredients have 4 Servings
  • 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 (Duncan Hines)
  • 1/2 cup sweetened coconut flakes
  • 72 Cadbury mini chocolate eggs

Instruction

  • 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.