Pineapple cupcakes with fresh cream cheese frosting

I use boxed Betty Crocker yellow cake mix and substitute water or milk for Pineapple juice.
1 Box of Yellow Cake mix
1 15 oz. Can of chunk Dole Pineapple drained with the juice reserved
Follow the direction on the cake mix and substitute the reserved Pineapple juice for the liquid add water if there is not enough juice. Once mixed add the pineapple to the mixture and distribute evenly in to muffin tin.

Next the Frosting.
1 Package of Cream Cheese that has been brought to room temperature.
1/2 stick of butter also room temperature
1 Cup of powdered sugar
1 teaspoon of Lemon zest and a small squeeze of the juice to taste.

Beat the Cream Cheese and butter until it is fluffy and soft the fluffier the better! add the powder sugar and gently mix until it is blended then add the zest and juice and beat it on high for 2-3 minutes. Place in it the fridge until the cupcakes are cool and frost.

** for another spin add a small amount of cherry pie filling to the top of the cupcake before placing in the oven.