Skinny Coconut Cupcakes

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

Pour batter into lined cupcake tins about halfway and 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, 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.

If you like these Coconut Lime Cupcakes, you might also like:

Lemon, Blueberry, Coconut Cupcakes from Verses from my Kitchen Pineapple Bliss Cupcakes from Skinnytaste Coconut Lime Cupcakes from Two Peas and Their Pod