Pineapple Bliss Cupcakes


 

These low fat cupcakes are divine! I love how wonderful they taste, how easy they are to make, and how you can dress them up with umbrellas for a tropical feel or leave them in simple elegance!!

Cupcakes

Ingredients:

18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
20 oz can crushed pineapple in juice (do not drain)

Directions:

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

Ingredients:
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

Directions:

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.

 

Nutrition info:
Servings: 24

Serving Size: 1 cupcake w/ frosting
Calories: 140.2
Fat: 2.8 g
Protein: 1.2 g
Carb: 27 g
Fiber: 0.3 g
Sugar: 16.4 g

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