Pineapple Mojito Cupcakes

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These cupcakes simply scream summer!  While the recipe from The Domestic Rebel calls for canned pineapple, I think fresh pineapple would be an awesome substitution.  But then I just happen to prefer fresh fruit whenever possible.  It’s even better that these are so very easy to make.  No slaving away in a hot kitchen this summer to make a treat for yourself.

Pineapple Mojito Cupcakes

Serves: 18-20
  • 1 box white cake mix, plus ingredients on back of box
  • 2 Crystal Light Mojito drink packets
  • 2 tsp lime zest
  • ½ (8 oz) can crushed pineapple, drained
  • 1 tub Cool Whip Vanilla Frosting, thawed
  • Mint leaves
  • Crystal sugar, optional
  1. Preheat oven to 350 degrees F. Prepare the cake batter according to package instructions. Stir in the two packets of mojito drink mix + the lime zest to combine.
  2. Bake the cupcakes for approx. 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  3. Gently fold the crushed pineapple into the Cool Whip Frosting to combine. Add more or less to suit your taste; I found half a can was perfect. Just make sure it’s drained well so it won’t water down the fluffy whipped frosting.
  4. Pipe the frosting onto the cooled cupcakes. Garnish with a mint leaf and crystal sugar, if you’d like. Serve immediately and store leftovers in fridge.



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