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Piña Colada Cupcakes
Nb persons: 24
Yield:
Preparation time:
Total time:
Source: Gina's Weight Watcher Recipes
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. | |
Servings:24 • Serving Size:1 cupcake w/ frosting • Old Points:3 pts • Points+:4 pts Calories:153.5 • Fat:4.1 g • Protein: 1.2 g • Carb:27.2 g • Fiber:1.3 g • | |
18.25 oz box | yellow cake mix, (I used Betty Crocker Super Moist) |
20 oz | can crushed pineapple in juice, (do not drain) |
Combineboth ingredients in large bowl. Mixon medium speed with electric mixer. Pourinto lined cupcake tins about 2/3 full. Bakein accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool. Pineapple Coconut Cream Cheese Frosting | |
8 oz | Philadelphia 1/3 less fat cream cheese |
20 oz | can crushed pineapple in pineapple juice, completely drained of any liquid |
1 cup | sweetened coconut flakes |
1/4 cup | sugar |
Combinecream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and
mixwith a hand mixer until combined well.
Spreadon cooled cupcakes and
refrigerateuntil ready to eat.
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