Enjoy the taste of the classic cocktail now as a cupcake! These are kid-friendly, and the perfect way to incorporate fresh summer pineapples in your desserts. You can use canned pineapple, but if you have the time to crush a few slices of fresh pineapple, go for it. You’ll get so much more flavor. Top with maraschino cherries, extra coconut flakes, and a bright and cheery drink umbrella, and your crew will fall in love with this cute little taste of the tropics. Piña Colada Cupcakes Ingredients 1 box (15.25 oz) white cake mix 1/3 cup vegetable oil 1 cup pineapple juice (from the crushed pineapple) 3 egg whites 1 cup sweetened coconut flakes 2/3 cup crushed pineapple 1 tsp coconut extract   Frosting: 1/2 cup butter (1 stick) 1 package (8 oz.) cream cheese 2 tsp vanilla extract 2 tsp coconut extract 3-4 cups powdered sugar   Toppings: another…