Piña Colada Cupcakes

Pineapple and coconut top cupcakes!!! these are super easy, low fat, moist and delicious!
Only using a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!
The best is takes less than 10 minutes to prep! You can make the cupcakes a day ahead and the topping as well which should be stored in the refrigerator. Once you top them with the frosting they should be eaten within a few hours.


Piña Colada Cupcakes
Recipe by Skinnytaste
Servings: 24


Piña Colada Cupcakes
Piña Colada Cupcakes ingredients

For cupcake:

  • a box yellow cake mix
  • 20 oz can crushed pineapple in juice (do not drain)

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


Cupcakes directions:

  1. Combine cake mix and 20 oz can crushed pineapple in juice in large bowl.
  2. Remember not to throw the juice in this recipe step.
  3. Mix on medium speed with electric mixer.
  4. 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.

Pina Colada Cupcakes 2

Piña Colada Cupcakes


Frosting directions:

Piña Colada Cupcakes


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


Piña Colada Cupcakes


Piña Colada Cupcakes

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