Ingredients:
cupcakes:
2 cups moist style yellow cake mix
12 oz canned crushed pineapple in juice
1/2 tsp coconut extract
optional: 3/4 cup shredded coconut
icing:
4 oz canned crushed pineapple, drained
1 sugar free vanilla pudding snack size
1/8 tsp coconut extract
1 1/2 TBS light cream cheese
1 sweetener packet like splenda
Preheat oven to 350. Mix all icing ingredients together and refrigerate until needed.
In large bowl combine cake mix, undrained pineapple and coconut extract. Line a muffin tin with baking cups and distribute batter evenly. Bake 20-22 minutes or until toothpick inserted comes out clean. Allow to completely cool, then frost and enjoy!
