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 skinnytaste.com

THE CUPCAKES

Ingredients:

-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)

Directions:

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

THE FROSTING

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

Directions:

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

 Posted by at 5:59 am

Sorry, the comment form is closed at this time.