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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!
Ingredients
For the cupcakes:
- 1 13.25-ounce box yellow cake mix (I used Betty Crocker Super Moist)
- 2 cups canned crushed pineapple in juice (do not drain 2 (from 20 oz can))
Pineapple Coconut Cream Cheese Frosting
- 8 ounce reduced-fat cream cheese ((Philadelphia ⅓ Less Fat), softened)
- 20 ounce- can crushed pineapple in pineapple juice (completely drained of any liquid)
- ¾ cup sweetened coconut flakes
- ¼ cup monk fruit sweetener ( or granulated sugar)
Instructions
For the cupcakes:
- Combine yellow cake mix and 2 cups canned crushed pineapple with juice in a large bowl and mix on medium speed with electric hand mixer.
- Spray 18 cupcake liners with oil. Pour the batter into the lined cupcake tins about ⅔ full.
- Bake in accordance with cake mix directions or until a toothpick inserted comes out clean, approximately 18 minutes. Set aside to cool.
For the Pineapple Coconut Cream Cheese Frosting:
- Combine cream cheese, crushed pineapple, monk fruit 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: 176.5kcal, Carbohydrates: 33.5g, Protein: 3g, Fat: 5g, Saturated Fat: 3.5g, Cholesterol: 8mg, Sodium: 220mg, Fiber: 0.5g, Sugar: 20g
- WW Points: 7