Piña Colada Cupcakes

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.

Pineapple Coconut Cream Cheese Frosting

• 8 oz Philadelphia 1/3 less fat cream cheese
• 20 oz can crushed pineapple in pineapple juice, completely drained of any liquid
• 1 cup sweetened coconut flakes
• 1/4 cup sugar

Combine cream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well. Spread on cooled cupcakes and refrigerate until ready to eat