This recipe from Skinnytaste was divine - and everybody at Easter loved them too. I frosted these the morning of and since it is cream cheese make sure to keep these in the fridge until you're ready to serve them. And the Cadbury eggs are a sweet touch.
For these I baked one pan of 12 regular-sized cupcakes and 24 miniature cupcakes. Some folks at your Easter brunch may think they are cutting back on their sweets by having a mini but go ahead and inform them they can go for the big ones!
Cheers!
Sarah
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.