Skinnytaste · by Gina Homolka★ 5.0 (2)
Skinny Coconut Cupcakes
NUTRITION · PER SERVING90M COOK
CAL 7%·PRO 4%
CARBS 23G65% OF CAL
1G FIBER5G OTHER17G TOTAL SUGAR
FAT 6G36% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light coconut cupcakes made with box cake mix, light coconut milk, and applesauce instead of oil or butter. Topped with cream cheese frosting and toasted coconut.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 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
- 18.25 oz white box cake mix (Duncan Hines)
- 1/2 cup sweetened coconut flakes
- 72 Cadbury mini chocolate eggs
At a glance
PER SERVING · TIME 90M
CAL 7%·PRO 4%
CARBS 23G65% OF CAL
1G FIBER5G OTHER17G TOTAL SUGAR
FAT 6G36% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 174mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 24mg
- Calcium
- 35mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.