Piña Colada Cupcakes Recipe

Piña Colada Cupcakes
Piña Colada Cupcakes

Piña Colada Cupcakes Recipe

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.


Keywords: Piña Colada Cupcakes

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