Dessert
Piña Colada Cupcakes
Pineapple juice and crushed fruit soak into tender yellow cake, delivering juicy bursts of tropical sweetness in every bite. A creamy frosting swirled with drained pineapple, coconut flakes, and gentle sweetness crowns each cupcake with classic piña colada richness.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 18
Nutrition per Serving
- Calories
- 177
- Protein
- 3g
- Carbs
- 34g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 20g
- Sodium
- 220mg
Ingredients
- 1 13.25-ounce box yellow cake mix (I used Betty Crocker Super Moist)
- 2 cup canned crushed pineapple in juice (do not drain 2 (from 20 oz can))
- 8 oz 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
- 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.
- 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.