Piña Colada Cupcakes

Pineapple and coconut top these light pineapple cupcakes, what a perfect Spring dessert! For the coconut lover out there, these are super easy, low fat, moist and delicious!

Pineapple and coconut top these light pineapple cupcakes, what a perfect Spring dessert! For the coconut lover out there, these are super easy, low fat, moist and delicious! A variation of my pineapple bliss cupcakes, using a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!

This is great for lazy bakers like me, takes less than 10 minutes to prep! You can make the cupcakes a day ahead and the topping as well which should be stored in the refrigerator. Once you top them with the frosting they should be eaten within a few hours.

Pineapple and coconut top these light pineapple cupcakes, what a perfect Spring dessert! For the coconut lover out there, these are super easy, low fat, moist and delicious!
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Piña Colada Cupcakes

7
Freestyle Points
153.5
Calories
Total Time: 45 mins
Yield: 24 servings
COURSE: Dessert
CUISINE: American
Pineapple and coconut top these light pineapple cupcakes, what a perfect Spring dessert! For the coconut lover out there, these are super easy, low fat, moist and delicious!

Ingredients

For the cupcakes:

  • 18.25 oz box yellow cake mix, I used Betty Crocker Super Moist
  • 20 oz can crushed pineapple in juice , do not drain
  • Pineapple Coconut Cream Cheese Frosting
  • 8 oz Philadelphia 1/3 less fat cream cheese
  • 20 oz can crushed pineapple in pineapple juice, completely drained of any liquid
  • 1 cup sweetened coconut flakes
  • 1/4 cup sugar

Instructions

For the cupcakes:

  • Combine both ingredients in large bowl and mix on medium speed with electric mixer.
  • Pour into lined cupcake tins about 2/3 full.
  • Bake in accordance with cake mix directions or until a toothpick inserted comes out clean.
  • Set aside to cool.

For the frosting:

  • Combine cream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well.
  • Spread on cooled cupcakes and refrigerate until ready to eat.

Nutrition

Serving: 1cupcake, Calories: 153.5kcal, Carbohydrates: 27g, Protein: 1g, Fat: 4g, Fiber: 1.5g, Sugar: 16.5g
Freestyle Points: 7
Points: +4
Keywords: Vegetarian Meals