Thursday, April 12, 2012

Lightened Up Coconut Cream Cupcakes

Soooo... if you can look me straight in my eyes and tell me that these cupcakes are not adorable, I will know something is wrong with you. Because.. seriously.. how CUTE?! And the best part? They're LIGHT!

The frosting is so delicate and light you cant wait to sink your teeth into another bite. I made these for Easter weekend and everyone that tried one loved them. I plan on making them for mother's day too.. without the Easter themed decorations of course! I used dyed green coconut for some, toasted coconut for others and the regular shredded coconut for a few. I think the toasted coconut cupcakes were my favorite!

To toast the coconut, I just put a little bit in a small, nonstick skillet (dry) over low heat, stirring occasionally until brown and toasty. It doesn't take long. And you'll love me for it, if you don't already.

Head over to Dashing Dish to see the original recipe in the form of a beautiful cake.


For the cake:

1 box vanilla cake mix
1 Tbsp coconut extract
1 (20 oz) can sugar-free crushed pineapple (do not drain)

For the frosting:

1 c cold skim milk (I used Smart Balance Fat Free Milk)
1 vanilla sugar free instant pudding (the small box)
2 (8oz) containers fat-free cool whip
1 Tbsp coconut extract
shredded coconut, for garnish


1. Preheat oven to 350*. Line 24 muffin tins with cupcake liners.
2. Mix the cake mix, can of pineapple, and coconut extract until the batter is smooth.
3. Use an ice cream scoop to fill your cupcake tins evenly. Bake cupcakes according to package directions, or until a toothpick comes out clean.
4. Meanwhile, mix the skim milk with the pudding mix. (Pour the milk in the bowl first and slowly mix in pudding mix- if you do it the other way around you will end up with icky lumps. I did this with a lemon cake for my mom and the frosting ended up looking like scrambled eggs. Ew.)
5. Stir in the coconut extract. Fold in the containers of Cool Whip until the pudding mix is incorporated throughout. Put in the fridge until you are ready to frost your cupcakes.
6. When your cupcakes are cool, scoop your frosting into a piping bag (or ziploc bag). I fitted mine with a Wilton star tip 22. Gently pipe frosting in a circular motion, starting from the outside and moving in. I did two layers of frosting.
7. Top with coconut decoration of choice! Make sure to refrigerate your cupcakes as this frosting will melt on you even at room temperature.
8. Thank me later.

Nutrition Facts: (Recipe Builder on
These values differ slightly from the original recipe on Dashing Dish. I'm not sure why- I put the ingredients in exactly. I'm still tinkering with it. BLAH!

Serving Size: 24 (1 cupcake per serving)
Calories: 124
Fat: 2g
Carbs: 26g
Protein: 1g
Fiber: 1g

Weight Watchers Points Plus: 3 pp per cupcake

(Nutritional values will vary depending on what candies you put on top. Add points appropriately.)


  1. You're so right, they look adorable! And delicious...

    Thanks for sharing.

  2. Thank you, Laura! I always look forward to your comments. :)

    I had to test a few to make sure they were okay before I served them to others ;)

  3. I snuck one even before the frosting and it was so good I thought about it all night. The pineapple in the mix isn't overpowering - just enough to be pina colada-ish. Then, with that light frostin - so heavenly! Can't wait to make them for the ladies at work!