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Pineapple Bliss Cupcakes

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Pineapple Bliss Cupcakes

posted April 11, 2011 by Gina

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.

Mix on medium speed with electric mixer.

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.

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posted April 11, 2011 by Gina
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