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Piña Colada Cupcakes
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Description
Tropical Piña Colada Cupcakes bursting with pineapple and coconut. These cupcakes are easy to make, and low fat!
Ingredients
- FOR THE CUPCAKES:
- 1 box (18.25 Oz. Box) Box Yellow Cake Mix
- 20 ounces, weight Crushed Pineapple In Juice
- _____
- FOR THE FROSTING:
- 8 ounces, weight Light Cream Cheese, softened
- 20 ounces, weight Crushed Pineapple, Drained Of Juice
- ¼ cups Sugar
- 1 cup Sweetened Coconut
Preparation
Preheat oven to 350ºF.
For the cupcakes, combine the cake mix and pineapple with juice in a bowl. Mix until thoroughly combined. 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 (without juice), sugar and coconut in a medium bowl and mix with a hand mixer until combined. Spread on cooled cupcakes and refrigerate until ready to eat.
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