Lightened Up Coconut Cupcakes

Like many holidays Easter is surrounded by good food and plenty of sweets. In my family coconut screams Easter. So I took our traditional coconut cake recipe and turned it into a lightened recipe – still delicious and full of flavor.
Lightened Up Coconut Cupcakes

For the Cake
1 box vanilla cake
1 tablespoon + 1 teaspoon coconut extract
1 (20 oz) can no sugar added crushed pineapple

For the Frosting
1 cup milk
1 package sugar free vanilla pudding
1 container Coolwhip

1. In a bowl, mix together canned pineapple, cake mix and coconut extract. Stir until batter is smooth.
2. Pour batter into prepared cupcake liners and bake according to package directions or until a toothpick inserted in the middle comes out clean.
3. While cupcakes are baking, whisk together pudding mix, coconut extract and milk until there are no lumps left. Fold in Coolwhip. Regrigerate frosting until ready to frost cupcakes
4. When cupcakes are completely cooled, frost, sprinkle with coconut and add three cococnut Easter M&M’s if desired.

95 calories each & 2 ww+pts.


  1. These look so good - will have to try them out sometime!

  2. i recently attempted the skinny cherry cola cupcakes... it didnt go so well. :-(
    how do yours look so perfect??? its not fair!!! lol.

  3. 2 points? that's it! i must try these soon.

  4. Simple and Easy and they look amazing!

  5. looks so delicious.. love coconut cupcakes.