Pina Colada Cupcakes

While I love to bake, baking when it is 100 degrees outside is just not my idea of fun. However, sometimes life just calls for a cupcake. I was looking through Pinterest (my latest addiction) when I saw these Pina Colada cupcakes. I'm really trying to actually make some things that I see on here versus just looking and starting at them.

I loved how easy these are and for my work friends they only have 3 Weight Watchers points! I decided not to make an icing but to just top the cupakes with Low fat whipped topping (cool whip) and to toast the coconut. I don't know how I have gone through life without toasted coconut but it is seriously one of my new favorite things.

Pina Colada Cupcakes

recipe adapted from this recipe on Skinny Taste

• 1 box yellow cake mix (your choice of brand, I used Pillsbury)
• 20 ounce can of crushed pineapple, undrained
• 1 container of whipped topping
• coconut or toasted coconut for topping, optional

1. Preheat oven to 350 degrees.
2. Line muffin tins with cupcake liners if desired.
3. Mix together the cake mix and pineapple with the juice. The mixture will be thick.
4. Bake for 20-25 minutes or until toothpick comes out clean.
5. Let cupcakes cool before topping with whipped topping.
6. Top with coconut if desired.

This is linked to Tasty Tuesday at Beauty and Bedlam and Cupcake Tuesday at Hoosier Homemade