Pineapple Cupcakes with Pineapple Cream Cheese Frosting

Pineapple Cupcakes with Pineapple Cream Cheese Frosting

1 pkg. (2-layer size) golden vanilla cake mix (If you can find a pineapple cake mix, I think that would be yummy)
1 pkg. (3.9 oz.) JELL-O Coconut Cream Instant Pudding
1 (8 oz.) can of crushed pineapple, drained
1 pkg. (8 oz.) tub of PHILADELPHIA Pineapple Spreadable Cream Cheese
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
toasted coconut for topping (if desired)

Prepare cake batter and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.

Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.

Frost cupcakes with frosting. Sprinkle with toasted coconut.