-
1
Cook's Note: If you only have 1 mini cupcake tin, it is recommended that you mix up one batch of batter at a time and bake it off individually before mixing the next batter.
-
2
Preheat the oven to 350 degrees F. Line 3 (24-cup) mini cupcake tins with paper liners.
-
3
Evenly divide the cake mix into 3 medium bowls.
-
4
In each bowl, add 1 egg white, 3 tablespoons oil, and 1/3 cup of one of the juices.
-
5
Mix each for 2 minutes until the batter is well incorporated.
-
6
Scoop the batter into muffin cups using a mini ice cream scoop or tablespoon measure, filling each a little more than half full.
-
7
Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes.
-
8
Remove from the oven.
-
9
When cool enough to handle, place the cupcakes on a wire rack to cool completely.
-
10
In a medium bowl, beat together the butter with the softened cream cheese until combined.
-
11
Slowly add in the powdered sugar until completely incorporated.
-
12
Evenly divide the frosting between 3 bowls.
-
13
Add the remaining 1 tablespoon of one of the juices to each and mix until well combined.
-
14
Add a couple drops red food coloring to the cherry flavored, a couple drops blue food coloring to the blueberry flavored, and a couple drops yellow food coloring to the pineapple flavored.
-
15
Mix until well combined
-
16
Place each icing into a resealable bag and snip off 1/4- inch from the bottom corners of each bag.
-
17
Pipe each flavored frosting atop its corresponding cupcake.
-
18
If the frosting becomes too soft, chill in the refrigerator until it firms up enough for piping.
-
19
Garnish the top of each cupcake with its corresponding garnish.
