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!
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.
Yield: 24 Servings Ready in 45 minutes
favorite of 123 people 102 people want to try
|1 packagebox yellow cake mix; 18.25 ounce (I used Betty Crocker Super Moist)|
|1 cancrushed pineapple in juice (do not drain); 20 ounce|
|1 packagePhiladelphia 1/3 less fat cream cheese; 8 ounce|
|1 canpineapple in pineapple juice 20 ounce; DRAINED - SQUEEZE WELL|
|3/4 cupfluff marshmallow spread|
Pineapple Bliss Cupcakes Preparation
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.
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