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