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!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 15.25-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))
- 8 ounce reduced-fat cream cheese ((Philadelphia 1/3 Less Fat), softened)
- 20 ounce-can crushed pineapple in pineapple juice (completely drained of any liquid)
- 3/4 cup sweetened coconut flakes
- 1/4 cup monk fruit sweetener ( or granulated sugar)
Instructions
- 1
For the cupcakes:
- 2
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.
- 3
Spray 18 cupcake liners with oil. Pour the batter into the lined cupcake tins about 2/3 full.
- 4
Bake in accordance with cake mix directions or until a toothpick inserted comes out clean, approximately 20 minutes. Set aside to cool.
- 5
For the Pineapple Coconut Cream Cheese Frosting:
- 6
Combine cream cheese, crushed pineapple, monk fruit and coconut flakes in a medium bowl and mix with a hand mixer until combined well.
- 7
Spread on cooled cupcakes and refrigerate until ready to eat.