Toasted Coconut Cream cheese frosted vanilla cupcake

Just made these Toasted Coconut Cream cheese frosted vanilla cupcake beauties and they are delish & only 4 weight watchers points each !!!


  1. Cupcakes 🧁 (2 pts each)
  2. -1 box sugar free Pillsbury yellow cake mix
  3. -3 eggs
  4. -1/3 cup unsweetened applesauce
  5. -1 cup water
  6. Blend all and bake according to package (made 18 larger cupcakes for me) – 2 pts each
  7. Frosting (1 pt/heaping TBSP)
  8. -4 oz cream cheese softened
  9. -1 tsp vanilla
  10. -2 cups Swerve confectioner sugar
  11. -1/4 to 1/2 cup unsweet coconut or almond milk
  12. Blend with mixer until you get icing consistency
  13. Toasted Coconut (optional) – 1 pt/TBSP
  14. -put one bag sweetened coconut flakes in a skillet and stir constantly until it starts to brown evenly and toast until about 75% brown – STIR CONSTANTLY or it may burn!!!! Remove from pan to cool and store in airtight container.

Recipe Notes

the frosting should spread across all 18 cupcakes but I only used it on 12 bc hubby likes thick icing layer! I left the last 6 un-iced and may just eat those plain since they’re only 2 points! The icing yields a thicker frosting layer for 12 cupcakes or a thinner layer for 18 cupcakes 🧁 ❤️ And only other important note is all ingredients require either a hand mixer or kitchenaid blender – hand mixing won’t work for best results 

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