Island Pineapple Cupcakes
These light cupcakes are topped with fluffy pineapple frosting and a sprinkle of toasted coconut. Source: Diabetic Living Magazine
Ingredients
Directions
Tips
Tips: If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 101 cal., 13 g carbo.
To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
Nutrition Facts
Serving Size: 3 small cupcakes
Per Serving:
110 calories; 3.7 g total fat; 1.2 g saturated fat; 26 mg cholesterol; 59 mg sodium. 46 mg potassium; 16.8 g carbohydrates; 0.3 g fiber; 8 g sugar; 2.1 g protein; 33 IU vitamin a iu; 1 mg vitamin c; 32 mcg folate; 13 mg calcium; 1 mg iron; 4 mg magnesium;