Pina Colada Cupcakes - HG Style

Yes, I know...I've done pina colada cupcakes before. Those were a flop...remember? I have a thing for piña coladas...I can't tell you how many virgin ones I drank when I was pregnant. Anyways...so, I've been on this Hungry Girl kick, and cupcakes are definitely my weakness. Fortunately for me, she has tons of recipes for cupcakes...any kind you can think of. So, when I came across these in one of her cookbooks, I knew I had to try because I was so disappointed with the other ones I tried. Verdict: YUM-O!! No joke! And you're not gonna believe how to make them. Putting them together, I was thinking, there is no way these are gonna be good. Proved me wrong. I ate 2 of them with out the frosting. Only thing is, they aren't that good the next day. Amazing when you make them, not so much the next day... I really hope you try these. They are totally easy to make, and A LOT healthier than a regular cupcake. Seriously...read the nutritional info below...you won't believe it. Enjoy!!


INGREDIENTS
For Cupcakes:

• 2 cups moist-style yellow cake mix (about ½ of an 18.25-ounce box)
• 1½ eight-ounce cans crushed pineapple in juice (NOT drained)
• ½ teaspoon coconut extract

For Frosting:

• 4 ounces canned crushed pineapple in juice (drained)
• 1 Jell-O Sugar Free Vanilla Pudding Snack
• 1½ tablespoons fat-free cream cheese, room temperature
• 1/8 teaspoon coconut extract
• 1 no-calorie sweetener packet - I used Splenda.

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients and mix until well blended. Refrigerate until cupcakes are ready to be frosted.

3. In a large mixing bowl, combine cake mix with undrained pineapple. Add coconut extract and mix until thoroughly blended.

4. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among cups.

5. Bake for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. 

6. Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until ready to serve. 

Makes 12 servings. 

PER SERVING (1 frosted cupcake): 115 calories, 1.75g fat, 171mg sodium, 23g carbs, <0.5g fiber, 13.5g sugars, 1g protein

HG NOTE!

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        An average 8-ounce piña colada packs in about 350 calories and over 10 grams of fat. Quadruple that if you down one of those ginormous restaurant versions. Have one of these cupcakes instead.