Pina Colada Cupcakes

From Gina's Skinny Recipes

These cupcakes are so easy, simple, and moist!  The cupcakes are the same as the Pineapple Bliss cupcakes.  The frosting is also the same, only with the addition of coconut!  These were perfect for Easter, and are perfectly suited for the springtime!

Ingredients:

For the cupcakes:

1 box of yellow cake mix

20-oz can of crushed pineapple in juice

For the frosting:

8-oz cream cheese, softened (I used light)
1/4 cup sugar

20-oz can of crushed pineapple, drained well

1 cup sweetened shredded coconut, plus additional for 

        topping the cupcakes

Directions:

Preheat oven to 350 degrees.  In a large bowl, combine cake mix and pineapple (do not drain).  Mix on medium speed until moistened.

Line muffin tins with paper liners.  Fill 2/3- to 3/4-full.  Bake according to cake mix box directions.  While cupcakes are in the oven, combine cream cheese, sugar and pineapple in medium bowl; mix on medium until well combined.  Stir in coconut.

Allow cupcakes to completely cool before frosting.  Once frosted, sprinkle additional coconut on top.

Yields: 20-24 cupcakes.

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