Skinny Tropical Cupcakes with Skinny Coconut Cream Cheese Frosting

Skinny Tropical Cupcakes with Skinny Coconut Cream Cheese Frosting

Nothing says Summer better than this delicious and sweet tasting recipe for Skinny Tropical Cupcakes.  This cupcake recipe is perfect for a weekend get-together or a family barbecue.  I really wanted to bring out the tropical flavor in these cupcakes and make them on the lighter side, so I swapped out the oil for a container of Dannon® Light Toasted Coconut Yogurt and used dried tropical fruit in the cake mix.  I used the Archer Farms brand of dried tropical fruit and you can pick up at Target.   The cupcakes are delicious right out of the oven but if you are looking to frost the cupcakes, I came up with an easy recipe for Skinny Coconut Cream Cheese Frosting.  I served these cupcakes at a get-together over the weekend and they were a huge hit!

Skinny Tropical Cupcakes

Yield: 24 cupcake

Serving size: 1 cupcake


  • 18.25 oz box white cake mix, dry mix only
  • 6 oz container Dannon® Light Toasted Coconut Vanilla Yogurt
  • 1 cup pure coconut milk
  • 4 egg whites
  • ⅓ cup dried tropical fruit mix
  • 2 tsp coconut extract
  • Coconut Cream Cheese Frosting:
  • 8 oz package ⅓ less-fat cream cheese
  • 1 cup powdered sugar
  • 1 tsp coconut extract
  • ½ cup shredded coconut
  • 2 tsp pure coconut milk
  • Optional Topping*:
  • 24 tropical dried fruit pieces
  • *Optional ingredients are not included in the nutritional calculations.


  1. Preheat oven to 350 degrees.
  2. Line two muffing pans with paper liners or spray with nonstick cooking spray.
  3. Using a food processor, pulse dried tropical fruit for 20-30 seconds to break up into smaller pieces.
  4. In a large bowl, mix cake mix, egg whites, yogurt, pure coconut milk, and coconut extract for 2-3 minutes until well mixed.
  5. Stir in dried tropical fruit mix into cake mixture.
  6. Pour cake mixture into muffin tins, filling each tin about ¾ full.
  7. Bake in oven for 18-20 minutes or until the center of cupcakes have cooked through.
  8. Remove from oven and let cupcakes cool.
  9. For Skinny Coconut Cream Cheese Frosting:
  10. In a medium sized bowl, beat softened cream cheese on high speed for 30 seconds.
  11. Gradually add in powdered sugar to cream cheese while mixing on high speed.
  12. Add in coconut extract and pure coconut milk to cream cheese mixture and mix for 2 minutes.
  13. Stir in shredded coconut and place mixture in refrigerator for 20 minutes.
  14. Once cupcakes have cooled, frost cupcakes. Top each cupcake with a (optional) piece of dried tropical fruit.

Nutrition Information

Per Serving (1 Cupcake Without Frosting):

Calories: 109

Fat: 1.7g

Carbohydrates: 21g

Fiber: 0g

Protein: 2.1g

Sugars: 11g

Per Serving (1 Cupcake With Frosting):

Calories: 154

Fat: 3.7g

Carbohydrates: 27g

Fiber: .1g

Protein: 2.8g

Sugars: 16g