Pina Colada Cupcakes

My mother loves pineapple, so I decided to make her these delicious low fat cupcakes. They actually became my birthday celebration cupcakes as well. Yay, today is my brithday! Happy Birthday to me. The only thing that could have made it better is having my hubby with me to celebrate. I will get him to see him in another month and a half. Yay!
I know I said in an earlier post that I loved chocolate cake, but I have been meaning to make these scrumptious cupcakes for awhile and I must say I do love pina coladas. My family loved how they turned out. They could hardly believe they were low in fat and calories. They were surprisingly moist and I loved the chunks of pineapple in the mix and in the frosting. Very yummy! Reminded me I need a vacation to the Carribeans!

Pina Colada Cupcakes

For Cupcakes
2 cups moist style yellow cake mix
1 1/2 eight ounce cans crushed pineapple in juice (not drained)
1/2 teaspoon coconut extract

For Frosting
4 ounces canned crushed pineapple in juice (drained)
1 jello sugar free vanilla pudding snack
1 1/2 tablespoons fat free cream cheese, softened
1/8 teaspoon coconut extract
1 packet Splenda

Preheat oven to 350 degrees.
In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted. In a large mixing bowl, combine cake mix with undrained pineapple. Add coconut extract and mix until thoroughly blended. Line a 12 cup muffin pan with baking cups and/ or spray with nonstick spray. Evenly distribute cake mixture among the cups. Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until ready to serve.

Servings: 12   Calories: 115   Fat: 1.75g   Points: 2

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