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Piña Colada Cupcakes

4.25 from 4 votes

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!

Prep Time: 10

Cook Time: 18

cooling time: 10

Total Time: 38

Yield: 18 servings

Course: Dessert

Cuisine: American

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

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