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!
Total Time: 45 minutesmins
Yield: 24servings
Course: Dessert
Cuisine: American
Ingredients
For the cupcakes:
18.25ozbox yellow cake mix(I used Betty Crocker Super Moist)
20ozcan crushed pineapple in juice (do not drain)
Pineapple Coconut Cream Cheese Frosting
8ozPhiladelphia 1/3 less fat cream cheese
20ozcan crushed pineapple in pineapple juice(completely drained of any liquid)
1cupsweetened coconut flakes
1/4cupsugar
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.