Skinnytaste · by Gina Homolka★ 4.3 (4)
Piña Colada Cupcakes
NUTRITION · PER SERVING38M COOK
CAL 8%·PRO 6%
CARBS 28G70% OF CAL
1G FIBER9G OTHER18G TOTAL SUGAR
FAT 5G25% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light pineapple cupcakes topped with coconut and cream cheese frosting. A tropical-flavored dessert that's easy to make from a cake mix base.
dessertamericanbaked good🥣 mixergluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 13.25-ounce box yellow cake mix (I used Betty Crocker Super Moist)
- 2 cups canned crushed pineapple in juice (do not drain 2 (from 20 oz can))
- 8 ounce reduced-fat cream cheese ((Philadelphia ⅓ Less Fat), softened)
- 20 ounce- can crushed pineapple in pineapple juice (completely drained of any liquid)
- ¾ cup sweetened coconut flakes
- ¼ cup monk fruit sweetener ( or granulated sugar)
At a glance
PER SERVING · TIME 38M
CAL 8%·PRO 6%
CARBS 28G70% OF CAL
1G FIBER9G OTHER18G TOTAL SUGAR
FAT 5G25% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 212mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 50mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.