Tropical Cupcakes

Tropical Cupcakes

Submitted by The Sensible Cook
AVERAGE RATING: 1vote / 5 Stars

2 cups packaged yellow cake mix

20 oz can crushed pineapple, divided

Coconut extract

1 egg white

1 packaged sugar free vanilla pudding snack (3.5 oz cup)

2 oz reduced fat cream cheese, room temperature

Preheat oven to 350°. Drain pineapple, but reserve the juice.

For the frosting, blend together cream cheese, 1/8 tsp coconut extract, and pudding. Fold in ½ cup drained pineapple. Refrigerate until ready to use.

In a large mixing bowl, blend together the cake mix, ½ tsp coconut extract, egg white, remaining pineapple and reserved juice until completely blended. Divide evenly among 12 muffin tins that have been sprayed with cooking spray or lined with baking cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes completely cool, then frost. Keep cupcakes refrigerated until ready to eat.

Makes 12 cupcakes, each cupcake has 122 calories, 2 g fat, 23 g carbohydrate, 2 g protein, 1 g fiber

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