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! 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.
Yield: 24 Servings Ready in 45 minutes
29 people trying soon
|1 boxyellow cake mix (I used Betty Crocker Super Moist); 18.25 ounce|
|1 cancan crushed pineapple in juice (do not drain); 20 ounce|
|Pineapple Coconut Cream Cheese Frosting|
|1 packagePhiladelphia 1/3 less fat cream cheese; 8 ounce|
|1 cancan crushed pineapple in pineapple juice 20 ounce; completely drained of any liquid|
|1 cupsweetened coconut flakes1/4 cup sugar|
Piña Colada Cupcakes Preparation
Combine both ingredients in large bowl.
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.
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.
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