Jul 102012
 

Author: Chelsea Dunfee

By 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 being around 10 minutes, you will quickly feel the summer breeze tickling your hair.

 

Piña Colada Cupcakes

 

  • 18.25 ounce box yellow cake mix (I used Duncan Hines Moist Deluxe)
  • 20 ounce can crushed pineapple in juice (do not drain)

 

Combine both ingredients in large bowl.

Mix on medium speed with electric mixer.

Pour into lined cupcake tins about 2/3 full.

Bake in accordance with cake mix directions or until a toothpick inserted comes out clean.

Set aside to cool.

 

Pineapple Coconut Cream Cheese Frosting

  • 8 ounce Philadelphia 1/3 less fat cream cheese.
  • 20 ounce can crushed pineapple in pineapple juice, completely drained of any liquid.
  • 1 cup sweetened coconut flakes.
  • 1/4 cup sugar.

 

Combine cream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well.

Spread on cooled cupcakes and refrigerate until ready to eat.

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