Coconut Cupcakes with Cream Cheese Icing

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Low Sugar and Low fat but still divine

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


1 1/2 sticks unsalted butter (Smart Balance in stick form is perfect and heart healthy)
1 1/2 cups baking Splenda or 3/4 cup Splenda-sugar mix
2 eggs
1.5 teaspoons coconut extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups reduced fat milk
Optional: 1 cup white chocolate chips.

2 (8 ounce) packages low-fat cream cheese, softened
1/2 cup butter, softened (Smart Balance is pefect)
2 cups Baking Splenda (it's puffed up with air and will substitute nicely for powdered sugar)
1 teaspoon vanilla extract


Turn oven on to 375 degrees F.

Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add 2 eggs. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until it's smooth. If using white chocolate chips, fold them into the batter. Pour into individual baking cups, until they are about 2/3 full. Bake for 20 minutes or until golden brown. I stick a toothpick in the center to test, it should come out clean.

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the Splenda. Store in the refrigerator after use.


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