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Skinny Pineapple Cupcakes Recipe

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3.9 from 78 reviews

  • Author: Ava
  • Total Time: 2 hours 37 minutes
  • Yield: 20 servings
  • Diet: Low Fat

Description

These Skinny Pineapple Cupcakes are a delightful, light twist on traditional cupcakes, combining moist yellow cake infused with crushed pineapple and topped with a fluffy light Cool Whip frosting. Perfectly portioned and easy to make, this recipe offers a tropical flavor with fewer calories and fat than standard cupcakes, making it ideal for those seeking a guilt-free treat.

Ingredients

Dry Ingredients

  • 1 box Yellow Cake mix (dry ingredients only)

Wet Ingredients

  • 1 can crushed pineapples (20 ounces, do not drain)

Frosting

  • 1 container Light Cool Whip (8 ounces, thawed)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking and make cleanup easier. Set the prepared tin aside until ready to use.
  2. Mix Batter: In a large mixing bowl, combine the dry yellow cake mix with the entire can of crushed pineapples, including the juice. Thoroughly stir until the ingredients are well incorporated, creating a moist batter.
  3. Fill Cupcake Liners: Using a 1/4 cup measuring scoop, spoon the batter into each cupcake liner, filling them about two-thirds full to allow space for the cupcakes to rise.
  4. Bake: Place the cupcake tin in the preheated oven and bake for 20 to 22 minutes. Test for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
  5. Cool: Remove the cupcakes from the oven and let them cool completely in the tin or on a wire rack to ensure the frosting will hold properly.
  6. Frost: Once cooled, use a cookie scoop or spoon to generously top each cupcake with the thawed Light Cool Whip, creating a fluffy and light frosting layer. Optionally, sprinkle with your favorite sprinkles for extra decoration and fun.
  7. Chill and Serve: Cover the frosted cupcakes and refrigerate for at least 2 hours until the frosting sets and the cupcakes are nicely chilled. Serve and enjoy the refreshing, light pineapple flavor!

Notes

  • Do not drain the crushed pineapple; the juice adds moisture and flavor to the cupcakes.
  • Be sure to let the cupcakes cool completely before frosting to prevent the Cool Whip from melting.
  • For added texture, consider adding chopped nuts or coconut flakes to the batter.
  • These cupcakes are best served chilled, so refrigerate them before serving.
  • Use Light Cool Whip to keep the cupcakes lower in calories and fat.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/skinny-pineapple-cupcakes-recipe/