Skinny Coconut Cream Pie Cupcakes

• Vegetarian

• Baking & Spices

  • 8 oz Cool whip, Fat Free
  • 1/4 cup Vanilla pudding mix, sugar free fat free instant
  • 1 package White cake mix

• Nuts & Seeds

  • 1/2 cup Coconut, sweetened
  • 2 1/2 tsp Coconut extract

• Dairy

  • 1 cup Skim milk, Non-fat

• Liquids

  • 1 can Seltzer water

Found on beyondfrosting.com

Description

Ingredients

• 1 package White cake mix
• 1 can (12 oz) Seltzer water
• 2½ tsp Coconut extract, divided
• ½ cup shredded coconut, sweetened
• ¼ cup Sugar-free, fat-free instant vanilla pudding mix
• 1 cup Non-fat skim milk
• 8 oz Cool Whip, Fat-free

Directions

• Pre-heat oven to 350° F and line a cupcake pan with 24 cupcake liners.
• In a medium-sized mixing bowl, combine white cake mix, seltzer water, 2 teaspoons coconut extract and shredded coconut. Whisk until well combined.
• Divide batter evenly between cupcake liners, about 2 to 3 tablespoons each.
• Bake at 350°F for 12-16 minutes, baking times will vary by oven. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Allow cupcakes to cool completely.
• In a small bowl, combined pudding mix, ½ teaspoon coconut extract and milk and whisk until pudding mix is dissolved. Refrigerate for 10 minutes until the pudding is firm.
• Remove a small piece of the center of your cupcake, using the melon baller or knife. Cut about ⅔ of way down. Set the tops aside.
• Once pudding mix has firmed, spoon into a large plastic bag and cut off the tip. Fill the center of the cupcakes with the pudding mix, dividing evenly between each cupcake. Place the tops of the cupcakes back over the pudding and gently press down.
• Pipe Cool Whip onto cupcakes and keep refrigerated until ready to serve.