Pina Colada Cupcakes

1-1/2  cups		all-purpose flour
1/4  teaspoon		salt
1-1/2  teaspoons		baking powder
1/4  cup		heaping cup splenda
1/2  cup		sweetened coconut flakes
2		eggs, room temperatures
1  cup		buttermilk, room temperature
4  tablespoons		butter, melted
1/2  teaspoon		vanilla
1/4  teaspoon		coconut extract
1  cup		canned pineapple chunks, drained

Tip: For nutritional information on all the ingredients in Pina Colada Cupcakes just click on each ingredient name. Then adjust the serving size for any Pina Colada Cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees and put muffins liners in muffin tin. Take out buttermilk and eggs, so they can come to room temperature. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.

In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract. Add wet ingredients to dry ingredients and stir until just combined. Don’t over mix or your muffins will be dry. Chop pineapple chunks to make mini chunks and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits. Sprinkle top with a little coconut that will toast during baking time.

Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed. Cool a few minutes in the tin and then transfer to a wire rack to cool completely.