Healthy Coconut Cupcakes

Prep Time: 20 mins	Bake Time: 18 mins
Total Time: 1 hr 10 mins	Serves: 12

These Healthy Coconut Cupcakes take a lighter approach to the classic while keeping the soft, moist crumb that makes a good cupcake so satisfying. White whole wheat flour forms the base, maple syrup provides the sweetness, and a combination of light coconut milk, applesauce, and a small amount of oil keeps the cupcakes tender without relying on large quantities of butter or refined sugar.

Finished with a simple cream cheese frosting and a generous coating of unsweetened shredded coconut, they make a lovely spring or summer dessert, but are easy enough to prepare throughout the year. The recipe makes an even dozen and can also be prepared ahead, making it especially convenient for birthdays, showers, brunches, or whenever a lighter homemade treat is in order.

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Why White Whole Wheat Flour?

Despite its name, white whole wheat flour isn't a mixture of white flour and whole wheat flour. It's milled from white wheat rather than the more common red wheat, but it still contains the bran, germ, and endosperm of the whole grain.

Its naturally milder flavor and lighter color make it particularly useful in cakes, muffins, and other baked goods where traditional whole wheat flour can taste more pronounced. You get the benefits of a whole-grain flour without overwhelming the delicate vanilla and coconut flavors in these cupcakes.

Why Use Applesauce in the Batter?

Unsweetened applesauce contributes both moisture and body to the cupcakes, allowing us to use considerably less oil than many traditional cupcake recipes. Its flavor is mild enough to disappear into the finished cake, particularly alongside vanilla and coconut.

It isn't necessary or desirable to eliminate the oil altogether, however. The small amount of avocado or light olive oil contributes richness and tenderness that applesauce alone can't quite replicate.

Light Coconut Milk vs. Coconut Milk Beverage

For this recipe, use canned light coconut milk, not the refrigerated coconut milk beverage sold alongside almond and oat milks. Canned coconut milk contains more coconut solids and has a richer consistency, which makes it better suited to baking.

Give the can a good shake before opening, or stir the contents thoroughly if they have separated

Ingredients

Cupcakes

• 1½ cups (180 g) white whole wheat flour

• 1½ teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon fine sea salt

• 2 large eggs, room temperature

• ½ cup canned light coconut milk

• ¼ cup unsweetened applesauce

• 2 tablespoons avocado oil or light olive oil

• ⅓ cup pure maple syrup

• 2 teaspoons pure vanilla extract

• ½ teaspoon coconut extract (optional)

Cream Cheese Frosting

• 8 ounces (227 g) Philadelphia ⅓ Less Fat Cream Cheese, softened

• ¾ cup (90 g) powdered sugar

• 2 teaspoons pure vanilla extract

Garnish

• ½ cup (40 g) unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.

   
   

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

   
   

3. In a large mixing bowl, whisk together the eggs, coconut milk, applesauce, avocado oil, maple syrup, vanilla extract, and coconut extract until smooth.

   
   

4. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula just until no dry streaks remain.

   
   

5. Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ to ¾ full.

   
   

6. Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.

   
   

7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

   
   

   Prepare the Frosting

8. In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until light and fluffy.

   
   

   Assemble

9. Spread or pipe the frosting onto each cooled cupcake. Place the shredded coconut in a shallow bowl. Gently roll or sprinkle the frosted tops with the coconut until evenly coated. Serve immediately or refrigerate until ready to enjoy.