Ingredients:
For Cupcakes
2 cups moist style yellow cake mix
1 1/2 eight ounce cans crushed pineapple in juice (not drained)
1/2 teaspoon coconut extract
For Frosting
4 ounces canned crushed pineapple in juice (drained)
1 jello sugar free vanilla pudding snack
1 1/2 tablespoons fat free cream cheese, softened
1/8 teaspoon coconut extract
1 packet Splenda
Directions:
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted. In a large mixing bowl, combine cake mix with undrained pineapple. Add coconut extract and mix until thoroughly blended. Line a 12 cup muffin pan with baking cups and/ or spray with nonstick spray. Evenly distribute cake mixture among the cups. Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until ready to serve.
Servings: 12 Calories: 115 Fat: 1.75g Points: 2
