Pineapple Coconut Cupcakes

By AnnaMaria507

Calories: 144
Fat: 5 g (2 g sat)
Protein: 2 g
Carb: 24 g
Cholesterol: 9 mg
Fiber: <1 g
Sodium: 155 mg

Ingredients

• 1 pkg white cake mix
• 1 large egg
• 1 egg white
• 12 oz sugar-free lemon-lime soda
• 1/2 cup flaked unsweetened coconut
• 1 can (20 oz) crushed pineapple in its own juice
• 1 Tbsp. + 1 tsp. cornstarch
• 2 cups sugar-free whipped topping

Details

Servings 24

Preparation

Step 1

1 Preheat over according to directions on cake mix package. Place paper liners in 24 standard muffin cups; set aside.
2. Place cake mix, egg, egg white, oil and soda into large mixing bowl. Mix according to package directions, using an electric mixer. Spoon equal amounts of batter into each paper liner Bake 14 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack 10 minutes. Transfer to rack to cook completely.
3. Heat medium saucepan over medium-high heat until hot. Add coconut. Cook and stir 2 minutes or unti lgoldn. Immediately transfer to plate and set aside to cool.
4. Combine pineapple with its juice and cornstarch in saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat. Cool completely in saucepan.
5. Spoon a rounded tablespoon whipped topping onto each cooled cupcake. Spoon 1 rounded tablespoon pineapple mixture on top of whipped topping. Sprinkle evenly with toasted coconut. Cover with plastic wrap. Refrigerate until serving.