Pina Colada Cupcakes #3

By carvalhohm

Ingredients

• 1 box pineapple cake mix (if pineapple’s unavailable, golden butter or yellow works)
• 3 eggs
• 1/3 cup unsweetened applesauce
• 1 8-oz can crushed pineapple, juice drained but reserved in a measuring cup to measure approximately 1/2 cup
• 1 box coconut cream instant pudding mix
• 1/2 cup, plus 1 Tablespoon shredded coconut

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 2 muffin pans with paper liners. Open can of pineapple and pour pineapple juice into measuring cup. You should yield about 1/2 cup. Less is fine, but top rest of it off with water until it reaches 1 cup of liquid. In large bowl, beat cake mix, water mixture, eggs, crushed pineapple, and applesauce until blended. Beat in coconut pudding mixture and shredded coconut until combined. Feel free to add more or less shredded coconut to suit your taste.

2. Bake, approximately 16-18 minutes or until toothpick inserted in center comes out clean. Cool completely.

3. Frost cupcakes with pineapple cream cheese frosting (recipe follows). Top with shredded toasted coconut.

*Pineapple Cream Cheese Frosting:*

1 8-oz pkg pineapple flavored cream cheese, room temperature
5 Tablespoons softened butter
2 tsp vanilla extract
1 32-oz bag powdered sugar

1. In bowl of stand mixer, beat together cream cheese, softened butter and vanilla extract until creamy, about 1-2 minutes. Gradually add powdered sugar by cup until frosting has reached your desired consistency (I used a little over 3/4 of bag). You want it stiff but still spreadable or easy to pipe, if you choose to pipe it.

*Toasted Coconut:*

1. Either before you bake your cupcakes or while they cool is best time to toast your coconut. Preheat oven to 300 degrees. Lightly grease baking sheet. Spread out 1/2 cup shredded coconut in an even layer. Bake for about 5 minutes. Using spatula, stir coconut. Bake another 5 minutes, stirring again. Lastly, bake for about 3-5 minutes or until coconut is golden brown. Let cool, and resist urge to eat it all.