Pineapple Cupcakes with Pineapple Cream Cheese Frosting

5 from 2 votes

Pineapple Cupcakes with Pineapple Cream Cheese Frosting

These Pineapple Cupcakes are a tropical twist on classic cake mix, made extra moist with crushed pineapple and creamy coconut pudding. Topped with a luscious pineapple cream cheese frosting and a sprinkle of toasted coconut, they’re perfect for summer gatherings or family celebrations. Quick to make and irresistibly light, they bring sunshine to any dessert table.

Course Dessert

Cuisine American

Keyword coconut, cupcakes, pineapple

Prep Time 40

Cook Time 20

Cooling time 30

Total Time 1 30

Servings servings

Calories 224kcal

Author Laura

Equipment

Ingredients

13.25 oz pkg golden vanilla cake mix (If you can find a pineapple cake mix, I think that would be yummy)
3.9 oz pkg JELL-O Coconut Cream Instant Pudding
8 oz can crushed pineapple , drained
8 oz pkg PHILADELPHIA Pineapple Spreadable Cream Cheese
½ cup butter or margarine, softened
4 cups powdered sugar 16 oz pkg
1 cup COOL WHIP Whipped Topping thawed
toasted coconut for topping if desired

Instructions

Prepare cake batter and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
Frost cupcakes with frosting. Sprinkle with toasted coconut.

Nutrition