Tropical Pineapple Cupcakes
1 (8 oz.) can crushed pineapple in juice, undrained
1/4 cup water
1 (8 oz.) package cream cheese, softened
Toasted coconut, mandarin orange segments or canned pineapple chunks, for garnish
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
BEAT cake mix, pineapple, oil, water and eggs in large bowl with mixer on medium speed 2 minutes. Divide into prepared muffin cups. Bake and cool according to package directions for cupcakes.
BEAT cream cheese and frosting in medium bowl with mixer on medium speed until blended. Pipe or spread on tops of cupcakes. Garnish as desired.
Serving Size (1 cupcake), Calories 230 (Calories from Fat 110), Total Fat 12g (Saturated Fat 5g, Trans Fat g), Cholesterol 35mg, Sodium 240mg, Total Carbohydrate 30g (Dietary Fiber g, Sugars 21g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.