May 042012
Authors: Chelsea Dunfee

No matter the crazy Colorado weather, these delicious Piña Colada cupcakes will have you dreaming of summer. This super easy, low-fat, moist and delicious treat doesn’t even require eggs, butter, or oil! With the preparation time around 10 minutes, you will quickly feel the summer breeze tickling your hair.

*Recipe courtesy of



-18.25 oz box yellow cake mix (used Duncan Hines Moist Deluxe for this recipe)
-20 oz can crushed pineapple in the pineapple juice (do not drain)


1. Combine both ingredients in large bowl
2. Mix on medium speed with electric mixer
3. Pour into lined cupcake tins about 2/3 full
4. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean
5. Set aside to cool


Ingredients: – 8 oz Philadelphia 1/3 less fat cream cheese – 20 oz can crushed pineapple in pineapple juice, completely drained – 1 cup sweetened coconut flakes in a medium bowl – 1/4 cup sugar


1. Combine cream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well
2. Spread on cooled cupcakes and refrigerate until ready to eat

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