Skinny Coconut Cupcakes

Last night I hosted our monthly "game night" gathering with the neighborhood ladies which is always a good time. I had a couple of new recipes I have been wanting to try so I thought why not "try" out my new recipes on the girls? They were both a HIT so thought I would share them with you all as well!

First one is "Skinny Coconut Cupcakes". If you are not a fan of coconut then I would suggest you stop reading here & scroll down to the next recipe. If you are a "coconut lover" than proceed - these were yummy!! The second one is: "Baked Sweet Onion Dip" which I served with pita chips & pretzel crisps.

I have yet to share this on my regular blog, but now you all will know. I started Weight Watchers 4 weeks ago & am down 5 lbs so far - yay me :) I just LOVE the website skinnytaste.com. There are all kinds of excellent recipes on there & what is nice is that there are WW points provided for each recipe. So no calculating or trying to figure out how many points you are consuming.

(photo credit)

Skinny Coconut Cupcakes 

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

Cadbury mini chocolate eggs (optional)

Directions:

In a medium bowl combine the cream cheese with the powdered sugar & 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 & remaining coconut extract. Mix well, then add cake mix and mix until combined.

Pour batter into lined cupcake tins about halfway & 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 frosting, then top each with 1 tsp coconut flakes. For an Easter theme top each cupcake with 3 mini chocolate eggs.

Note: If you make these a day ahead, don't frost them. Keep the frosting refrigerated and frost them the day you plan to eat them.

Skinny Coconut Cupcakes (without Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • WW Points+: 4 pt
Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g
Sodium: 142.6 mg

Skinny Coconut Cupcakes (with Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • WW Points+: 5 pt
Calories: 196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar: 11.5 g
Sodium: 150 mg