Description
Indulge in the tropical delight of Piña Colada Cupcakes, a perfect treat that combines the sweet flavors of pineapple and coconut. These light and moist cupcakes are ideal for any occasion, whether you’re hosting a summer BBQ or celebrating a birthday. Topped with a creamy coconut frosting and garnished with coconut flakes, they not only taste heavenly but also look stunning. Easy to make and low-fat thanks to reduced-fat cream cheese, these cupcakes bring a touch of paradise to your dessert table. Make them for spring gatherings or any time you want to treat yourself to something special.
Ingredients
Scale
- 18.25 oz yellow cake mix
- 20 oz crushed pineapple in juice (do not drain)
- 8 oz reduced-fat cream cheese
- 20 oz crushed pineapple (drained)
- 1 cup sweetened coconut flakes
- 1/4 cup sugar
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- In a mixing bowl, combine yellow cake mix and undrained crushed pineapple; mix on medium speed for about 2 minutes until smooth.
- Fill cupcake liners two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
- For frosting, beat cream cheese until creamy; add drained crushed pineapple, coconut flakes, and sugar; mix until combined.
- Once cupcakes are cool, frost generously and garnish with extra coconut flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg