21 Day Shred






Skinny Pina Colada Cupcakes

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 18 servings

Serving size: 1 cupcake


  • 15 oz box yellow cake mix
  • 20 oz can Dole crushed pineapple in it's own juice, do not drain
  • 2 tsp coconut extract
  • Frosting:
  • 1 oz sugar-free vanilla pudding mix
  • 1 cup cold coconut milk
  • 12 oz Cool Whip Free® topping
  • Optional Toppings*:
  • cherries
  • pineapple slices
  • toasted coconut flakes
  • *Optional ingredients are not included in the nutritional calculations.


  1. Preheat oven to 375 degrees. Lightly coat a muffin tin with nonstick baking spray or use cupcake liners, set aside.
  2. Using a mixer, combine cake mix, pineapple and coconut extract until well blended.
  3. Pour batter into muffin cups until each cup is ¾ full.
  4. Bake for 20-25 minutes until toothpick comes out clean.
  5. For Frosting: In a medium sized bowl, mix dry pudding mix and coconut milk until it starts to thicken. Refrigerate pudding for 20 minutes. Fold in Cool Whip Free® and stir until frosting is smooth. Keep in fridge until ready to frost.
  6. After cupcakes have cooled, frost cupcakes and if desired, add optional toppings before serving.

Nutrition Information

Per Serving: 1 cupcake

Calories: 193

Calories from fat: 38

Fat: 4g

Saturated Fat: 3g

Cholesterol: 0g

Sodium: 291mg

Carbohydrates:36 g

Fiber: 0g

Sugar 20g

Protein: 1g

Calcium: 8%

Iron: 3%

WWP+: 5