Thursday, May 12, 2011

Pineapple Cupcakes with Coconut Pineapple Icing

This is the delicious (and shhhhh it is very easy!!) dessert I served after our Cinco de Mayo meal last week.

This recipe is from, and it seriously seemed way too good to be true. Not only was this a healthier version your everyday cupcake, it also had very few ingredients, and they were the perfect ending to a fabulous meal of Mexican food!

One thing I will definitely admit, I am not above using a box mix to produce a delicious dessert :) If it works, it works!

All the cupcakes require is a box of cake mix, and a can of crushed pineapple! How perfectly simple, right?  The original recipe called for a 20 oz can of crushed pineapple, but I accidentally used a 14 oz can and it still worked amazing.

The icing takes a total of 4 ingredients, and was so delicious! It was sweet and refreshing at the same time.  Again, I accidentally used a 14 oz can instead of a 20 oz, and it was still a wonderful icing :)

I am definitely making these again!

Pineapple Cupcakes

  • 1 box white cake mix
  • 1 can (14 oz or 20 oz) crushed pineapple (with the juice)
  1. Preheat the oven according to cake mix instructions and fill 24 muffin cups with cupcake liners
  2. Combine the cake mix and the whole can of crushed pineapple in a bowl and mix well
  3. Fill each prepared muffin cup 2/3 of the way full
  4. Bake according the the cake mix directions
  5. Let cool completely before frosting

Coconut Pineapple Icing
  • 250 g cream cheese (1 package) (I used light)
  • 20 (or 14!) oz can crushed pineapple (juice drained)
  • 1 cup sweetened coconut flakes
  • 1/4 cup sugar
  1. Make sure all of the juice is drained out of the crushed pineapple 
  2. Mix together the cream cheese, crushed pineapple, coconut, and sugar until well combined
  3. Spread on top of cooled cupcakes
  4. Enjoy!

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