Fit Coconut Cupcakes

These wholesome coconut cupcakes offer a satisfying, denser texture that’s both hearty and indulgent. Made with whole wheat flour for a nourishing foundation and sweetened naturally with applesauce, they’re a perfect balance of richness and lightness. Ideal for those looking for a nutritious yet satisfying treat, these cupcakes are perfect for a mindful dessert or a hearty snack.

Prep Time: 15 mins | Total Time: 33 mins | Serves: 12

Ingredients

• 1 1/2 cups white whole wheat flour
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 1/4 teaspoon salt
  

• 2 egg whites
  

• 1/2 cup canned light coconut milk
  

• 1/3 cup unsweetened applesauce
  

• 1 tablespoon vanilla extract

  
  

• 8 oz 1/3 less fat Philadelphia Cream Cheese
  

• 3/4 cup powdered sugar
  

• 2 teaspoons vanilla extract
  

• 1/2 cup unsweetened shredded coconut
  

• 12 marshmallows
  

• pink sanding sugar

Instructions

Step 1

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Step 2

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate large bowl, whisk the egg whites until frothy. Add coconut milk, applesauce, and vanilla extract, mixing until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not over-mix.

Step 5

Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

Step 6

In a bowl, beat the cream cheese until smooth and creamy.

Step 7

Gradually add the powdered sugar and vanilla extract, beating until fluffy.

Step 8

Spread or pipe the frosting onto each cooled cupcake.

Step 9

Roll the frosted tops in the shredded coconut to create a fluffy bunny texture.

Step 10

Cut each marshmallow in half diagonally. Dip the cut side into pink sanding sugar to create the inner ears. Gently press two marshmallow ears onto the top of each cupcake.