Hawaiian Cream Cupcakes

Makes 32 to 36 servings
Prep Time: 15 min.
Baking Time: 20 to 25 min.

Ingredients:
Cake
2 packages JIFFY Golden Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup flaked coconut
Filling
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1 can (8 oz.) crushed pineapple, drained
Frosting
2 packages JIFFY White Frosting Mix
1 package (8 oz.) cream cheese, softened
flaked coconut (optional)

Cupcake Recipe Direction:
Preheat oven 350-degrees F. and Line muffin tins with paper liners.
1) In a mixing bowl, mix cake mix, sour cream, eggs, and coconut on medium speed for 2 minutes.
2) To make filling, in separate bowl, blend 1 package of cream cheese with sugar. Mix well.
3) Add eggs and beat until well blended; fold in pineapple.
4) Fill 1/4 full with cake batter, add 1 Tablespoon of filling and 1 Tablespoon of cake batter.
6) Place muffin tins in oven and bake for 20 to 25 minutes and cool.
7) Combine frosting ingredients until blended; beat on high for 2 minutes.
8) Frost cupcakes and sprinkle with coconut (optional).