Island Pineapple Cupcakes
These light cupcakes are topped with fluffy pineapple frosting and a sprinkle of toasted coconut.
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.