Piña Colada Cupcakes

Original pictures take 2.bp.blogspot.com site

Piña Colada Cupcakes

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.

Piña Colada Cupcakes

Gina’s Weight Watcher Recipes

Servings: 24 • Serving Size: 1 cupcake no frosting • Old Points: 2 pts • Points+: 3 pts

Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g • Sugar: 12.2 g

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 • Sugar: 16.5g 

18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)

20 oz can crushed pineapple in juice  (do not drain)

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.

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

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.