Piña Colada Cupcakes

INGREDIENTS

Cupcakes

  • 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
  • 20 oz can crushed pineapple in juice  (do not drain)

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

DIRECTIONS

Cupcake Directions

  1. Combine both ingredients in large bowl.
  2. Mix on medium speed with electric mixer.
  3. Pour into lined cupcake tins about 2/3 full.
  4. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.

Frosting Directions

  1. Combine cream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well.
  2. Spread on cooled cupcakes and refrigerate until ready to eat.

NUTRITION

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

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About Jason Curlee

Jason is about inspiring, transforming and elevating others to make a difference in their world. He writes to share principles of leadership and insights that you can apply to your ministry, business and life. You can read more from him @ http://jasoncurlee.wordpress.com
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