Pineapple Bliss Cupcakes
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!
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!
- cake
- 1 package box yellow cake mix 18.25 ounce (i used betty crocker super moist)
- 1 can crushed pineapple in juiceâ (do not drain) 20 ounce
- frosting
- 1 package philadelphia 1/3 less fat cream cheese 8 ounce
- 1 can pineapple in pineapple juice 20 ounce drained - squeeze well
- 3/4 cup fluff marshmallow spread
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (4g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
- 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.
Why does boxed mix work without eggs when combined with fruit? The science lies in the alkaline leavening agents reacting with the mild acid present in the canned fruit juice, creating micro-bubbles that expand reliably in the oven without needing the structural coagulation of whole eggs. Utilizing canned pineapple with its liquid intact completely replaces the need for added oil or water, yielding a crumb that is surprisingly tender while keeping total fat remarkably low. When incorporating the crushed fruit into the dry mix, use a stand mixer fitted with the paddle attachment on medium speed for exactly two minutes to develop proper gluten structure without overbeating. Portion the batter uniformly into paper-lined muffin tins, filling each cavity precisely two-thirds full to allow adequate expansion space during baking. Monitor the internal temperature closely, removing the tins from the oven the moment an instant-read thermometer registers 205 degrees Fahrenheit in the center of the middle cupcake. For the topping, ensure the cream cheese is fully softened at room temperature before beating it with marshmallow fluff and drained pineapple, preventing unsightly lumps in the spread. Keep the frosted finished pastries stored inside an airtight container in the refrigerator for up to three days, as the dairy-based topping requires continuous cold holding to maintain its structural integrity.
