Pina Colada Cupcakes

Heart Smart
PinaColadaCupcakes web

Prep Time: 20 minutes

Cooking Time: 20 minutes

Ingredients

  • 24 (2 1/2-inch) foil baking cups or floured baking spray
  • 1 (18.25-ounce) trans fat-free white cake mix (such as Betty Crocker Super Moist White Cake Mix)
  • 1 1/4 cups pineapple juice* or water
  • 3 egg whites
  • 1/4 cup canola oil
  • 2 tablespoons dark rum or 1 teaspoon rum extract
  • 3 teaspoons coconut extract, divided
  • 1 can (20 ounces) crushed pineapple packed in juice, drained, juice reserved, divided
  • 1 container (8 ounces) fat-free whipped topping (such as Cool Whip Fat Free)
  • 1/4 cup toasted coconut

Instructions

Preheat oven to 350 degrees. Line a medium muffin cup baking pan with foil liners or spray with baking spray and set aside. In a large bowl, combine the cake mix, pineapple juice, egg whites, oil, rum and 2 teaspoons coconut extract, and beat according to package directions. Fold 1/2 cup drained crushed pineapple into cake batter. Fill each baking cup 2/3 full with batter and bake for 16 to 20 minutes or until a wooden pick inserted in the center comes out clean. Allow muffins to cool completely on a wire rack. In a small bowl, combine the whipped topping, remaining drained, crushed pineapple and 1 teaspoon coconut extract. When ready to serve, top each cupcake with 2 tablespoons whipped topping and sprinkle with toasted coconut.

Cook’s Note: Draining a 20-ounce can of crushed pineapple will yield about 1 1/4 cups pineapple juice, the amount called for in this recipe.


Yield: 24 Cupcakes

Nutritional Info

  • Calories = 140
  • Fat = 3 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 0 mg
  • Protein = 2 gm
  • Sodium = 165 mg
  • Carbohydrate = 24 gm
  • Fiber = 0 gm
  • Calcium = 24 mg
  • Calories from fat = 19%

Food exchanges: 1 1/2 starch, 1/2 fat