These low fat cupcakes are moist and delicious and you won't believe how easy they are to make. All it takes is a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!
You can simply eat them with Cool Whip or make them blissful as I did here with my pineapple fluff cream cheese frosting!
I always laugh when I have to come up with names for recipes. I could havce simply called them Pineapple cupcakes, but I think they are so much more with this topping. You can make the cupcakes a day ahead and the topping as well which should be stored in the refrigerator. Once you top them with the frosting they should be eaten within a few hours.
Pineapple Bliss Cupcakes
Gina's Weight Watcher Recipes
Servings: 24 • Serving Size: 1 cupcake no frosting • Old Points: 2 pts • Points+: 3 pts
Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g • Sugar: 12.2 g
Servings: 24 • Serving Size: 1 cupcake w/ frosting • Old Points: 3 pts • Points+: 4 pts
Calories: 140.2 • Fat: 2.8 g • Protein: 1.2 g • Carb: 27 g • Fiber: 0.3 g • Sugar: 16.4 g
- 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
- 20 oz can crushed pineapple in juice (do not drain)
Combine both ingredients in large bowl.
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 Fluff Cream Cheese Frosting
- 8 oz Philadelphia 1/3 less fat cream cheese
- 20 oz can pineapple in pineapple juice, DRAINED - SQUEEZE WELL
- 3/4 cup fluff marshmallow spread
Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well. Spread on cooled cupcakes and refrigerate until ready to eat.