Oh, the joy of discovering a dessert that’s both delightful and guilt-free! These Keto Coconut Cupcakes are like a tropical vacation for your taste buds—moist, fluffy, and just the right amount of sweet. I once made a batch for a friend’s birthday, and they disappeared faster than a cat video on social media.
Steps
- In a medium bowl, blend together cream cheese, powdered sugar, and coconut extract using a mixer. Store in the refrigerator until needed.
- Preheat your oven to 350°F (175°C) and prepare 24 cupcake tins with liners.
- In a large bowl, mix egg whites, light coconut milk, apple sauce, and coconut extract. Add the cake mix to this mixture and stir until smooth.
- Fill each lined cupcake tin halfway with the batter. Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to reach room temperature after baking.
- Spread 1/2 tablespoon of the cream cheese frosting on each cupcake and sprinkle with 1 teaspoon of coconut flakes.
- For a festive touch, place three mini chocolate eggs on top of each cupcake.
Ingredients
- 8 oz Philadelphia Cream Cheese (1/3 less fat, not fat-free)
- 3/4 cup powdered sugar
- 2 teaspoons natural coconut extract
- 2 egg whites
- 1 cup light coconut milk (canned, such as Thai Kitchen)
- 1/3 cup unsweetened applesauce
- 2 teaspoons natural coconut extract
- 18.25 oz white cake mix (such as Duncan Hines)
- 1/2 cup sweetened coconut flakes
- 72 Cadbury mini chocolate eggs (optional for decoration)
Nutritional Values
Calories: 4704 kcal | Carbohydrates: 744 g | Protein: 60 g | Fat: 156 g | Saturated Fat: 36 g | Cholesterol: 31.2 mg | Sodium: 3600 mg | Fiber: 24 g | Sugar: 276 g
FAQ
- Can I make these coconut cupcakes from scratch instead of using a box mix?
- Yes, you can make these cupcakes from scratch. If you prefer homemade over a mix, consider trying a similar recipe like the Pineapple Zucchini Cupcakes, which also include coconut flakes for added flavor.
- How should I store the coconut cupcakes if I prepare them in advance?
- If you’re making these cupcakes ahead of time, it’s best to keep the frosting separate. Store the cupcakes at room temperature and refrigerate the cream cheese frosting. Frost the cupcakes on the day you plan to serve them.
- Is there a substitution for light coconut milk in this recipe?
- If you don’t have light coconut milk, you can use regular coconut milk, but this will slightly increase the calorie content. Alternatively, you can try using another milk substitute, but it may alter the flavor and texture.
- Can I omit the Cadbury mini-eggs for a non-Easter version?
- Absolutely! The Cadbury mini-eggs are optional and primarily for an Easter-themed presentation. You can leave them out or replace them with another topping of your choice.
- What is the nutritional information for each coconut cupcake?
- Each cupcake contains approximately 196 calories, with 31 grams of carbohydrates, 2.5 grams of protein, and 6.5 grams of fat. Additionally, they contain 1 gram of fiber and 11.5 grams of sugar.
Tips
- To enhance the coconut flavor in your cupcakes, consider toasting the sweetened coconut flakes lightly before using them as a topping. This will bring out a deeper, nutty taste.
- If you’re planning to make these cupcakes in advance, it’s best to store the cupcakes and frosting separately. Keep the frosting in the refrigerator and only frost the cupcakes when you’re ready to serve them to ensure freshness.
- To ensure even baking, fill each cupcake liner only halfway. This helps the cupcakes to rise evenly and prevents overflow during baking.
- For a fun and festive touch, add three mini chocolate eggs on top of each cupcake, especially if you’re making them for an Easter celebration.
Equipment
- Mixer (if you don’t have one already)
- Cupcake tins (if you don’t already own them)
- Cupcake liners (if you don’t already have them)
