Piña Colada Cupcakes Recipe
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