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Piña Colada Cupcakes Recipe

Piña Colada Cupcakes
Piña Colada Cupcakes
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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.

 

Ingredients

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

Instructions

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.

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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

Written by antoine

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