These Skinny Coconut Cream Pie Cupcakes are full of flavor without all the calories. Only 5 Weight Waters Smart Points. The coconut cupcake is filled with a sugar-free, fat-free coconut pudding and topped with Cool Whip.
Well it took a little longer than I anticipated but I am finally back with new recipes for you guys! Thank you for allowing me a few extra days to recoup from my manuscript marathon. I am nearly finished with the first round and I am SO excited to have it out of the way.
I am not sure if you had a chance to catch my Hashtag Real Talk Vol 1 post on Friday, but I basically poured my heart out about my desire to get back on track with my health goals. I know everyone is focusing on a healthy lifestyle right now, but my goals are long term. I am happy to report that after 5 days, I am doing good so far. I even started exercising this weekend. It hurts, but it’s worth it (ps I might not be saying that tomorrow).
I did some baking this past weekend and I have to admit it was HARD not to sneak a bite. I heard someone say in a group, if you bite it, you write it. That phrase has really stuck with me. So when I snuck a taste of the whipped cream on these cupcake, I gave myself the necessary points.
I am happy to say that at the end of Friday, Saturday and Sunday night, I have LEFTOVER points. Like, hello, what? The first two days I started tracking points, I was way over. I did some research and found some things that I was actually excited about, and I could reduce my points. Last night I even had enough points to drink a beer. Happy dance.
I think weekend baking is going to be my biggest enemy. It isn’t like I sit here eating slice after slice of cakes and pies. I might have half a slice and throw out the rest. Cookies on the other hard are much harder. If I know how many points each cookie has, it make me more accountable.
When I made these Skinny Coconut Cream Pie Cupcakes, I entered the recipe into my Weight Watcher tools to calculate the total points for each cupcake. That way I know, and can hold myself accountable.
I actually built the recipe in my app before I even attempted to make it. I had a good idea in my head what I could and couldn’t do, and wanted to be sure the points weren’t too high. I am just in LOVE with how these turned out.
These cupcakes only have 5 smart points!! Now I know that it not as low as you might want, but let me tell you what all is in this cupcake first!
It starts with a box of white cake mix. I used Betty Crocker regular cake mix, but I know that Pillsbury makes a sugar-free mix that would probably reduce the points even more. I added a can of seltzer water and some coconut extract. Normally I would make this with diet soda, but I wanted to coconut flavor to really shine here. I also added 1/2 cup of sweetened coconut to the cupcake batter.
These cupcakes are filled with a coconut pudding filling!! You’ll be so surprised when you sink your teeth in. Mmmmm. Then, I’ve topped this off with some fat-free Cool Whip. I know the ingredients aren’t exactly “healthy”, but I don’t consider to be myself a healthy blogger. This is simply a way for me to enjoy some dessert without all the guilt.
For this recipe, you will get 23 to 24 cupcakes. If you only get 22 cupcakes, the points will be adjusted to 6 points. You make sure to divide your batter up as best as possible. I brought all but one of these cupcakes into work today. I just had to take a bite of one of these!
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- 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
- 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.
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