Lite Triple Coconut Cupcakes

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These are, by far, some of the moistest, sweetest, YUMMIEST cupcakes I’ve made–an instant favorite, for sure. The frosting is whipped coconut cream frosting and is TO.DIE.FOR. If you love coconut, please join me in polishing off all twenty-four. These are RIDICULOUSLY coconutty but SOSOSO good. You MUST make them! And uh, chocolate lovahs? You won’t miss it; I promise.

from thedomesticrebel

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Ingredients

  • For Cupcakes:
  • 1 box white cake mix
  • 1/2 cup unsweetened applesauce
  • 3/4 cup cream of coconut (or coconut cream–found in the Asian food aisle of most supermarkets)
  • 1/2 cup water
  • 3 egg whites
  • 1 box coconut instant pudding mix
  • For Coconut Whipped Cream Frosting:
  • 3/4 box coconut instant pudding mix
  • 1 cup cold low-fat milk
  • 1/3 cup powdered sugar
  • 4 ounces whipped light cream cheese, slightly softened
  • 1 tub (8 oz) Cool Whip Free, thawed
  • For Topping:
  • Shredded coconut

Preparation

Step 1

1. First, prepare the frosting: in a large bowl, whisk together the coconut pudding, the milk and the powdered sugar until blended. Whisk in the cream cheese until blended and no lumps remain. Finally, gently fold in the whipped topping to combine. Refrigerate the frosting for at least an hour.
2. Preheat your oven to 350 degrees F. Line 2 muffin tins with 24 paper liners; set aside.
3. In a large bowl, beat together the cake mix, applesauce, coconut cream, water and egg whites for 2 minutes. Stir in the coconut pudding to combine. Portion the batter evenly among muffin cups, about 2/3 full, and bake for approx. 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
4. To assemble, scoop the frosting into a piping bag attached with a wide circle tip (like an Atecco 807). Pipe a giant blob of frosting onto each cooled cupcake. Top the frosted cakes liberally with the shredded coconut.
5. Store leftovers airtight in the fridge up to 1-2 days.

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