I was in the mood for something tropical tasting as I had a can of crushed pineapple that keeps staring at me in my cupboard, waiting to be used. Sort of reminds of a hummingbird cake. These cupcakes turned out so moist and delicious – I will never go back to oil and eggs again!
I topped them with shredded coconut, you know, in keeping the tropical theme. And I used Greek yogurt in the icing too!! As a substitute for butter. And I used about 2 1/2 cups less confectioner’s sugar than I normally use in my cream cheese icing. The icing was perfect and held up just fine (maybe a little thinner than you are used to but believe me, it works). Hope you enjoy these “skinny” cupcakes!
Line 2 muffin tins with liners (to equal 18 muffins) and preheat the oven according to directions for cupcakes on the box of cake mix. Combine all of the ingredients for the cupcakes in a large bowl and beat with an electric mixer until combined and there are no lumps. Fill the muffin cups about 3/4 of the way full.
Bake according to time on the cake box (mine was 18-21 minutes) or until golden brown and a toothpick inserted into the center of one of the cupcakes comes out clean.
To make the icing, combine the ingredients and beat with an electric mixer until combined. Spread evenly on each cupcake. Top with shredded coconut, using about 1 tablespoon per cupcake.