Weight Watchers Pineapple Cupcakes are light, moist, and naturally sweet sweets that are indulgent and low in points. These cupcakes are made with very simple ingredients to form a dessert that perfectly fits into a healthier lifestyle. With crushed pineapple, the cupcakes remain soft and tastier without having to use heavy oils and butter. The combination of taste, texture, and lower points of these Weight Watchers Pineapple Cupcakes makes them a winning choice. These are fast to bake, and the recipe is simple. These cupcakes are just that easy and gratifying.
STATS
- Diet: Weight Watchers Friendly
- Course: Dessert, Snack
- Cuisine: American
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serving size: 1 cupcake
- Yield: 12 cupcakes
- Difficulty: Easy
- Cooking method: Baking
EQUIPMENT
- Mixing bowl
- Measuring cups and spoons
- Whisk or spatula
- 12-cup muffin tin
- Paper cupcake liners
- Cooling rack
INGREDIENTS
- One box (16 oz) of Angel Food Cake Mix
- One can (20 oz, undrained) of crushed pineapple in juice
- Light whipped topping for serving is optional.
INGREDIENT NOTES
Angel food cake mix:
- This will be the trick to make the cupcakes light and airy. It does not need any eggs or oil when mixed with pineapple.
Crushed pineapple:
- Pineapple comes in juice cans. It makes the cupcakes soft, sweet, moist, and flavorful.
Whipped topping:
- You can use whipped topping to make a decoration, but to keep the points lower, use a light version or a sugar-free one. It is creamy and not heavy.
INSTRUCTIONS
- Set the oven’s temperature to 350°F (175°C).
- Place paper liners inside your muffin tin.
- The crushed pineapple and juice should be combined with the angel food cake mix in a large mixing bowl.
- Don’t drain the pineapple. Gently stir till the mixture is thoroughly mixed and consistent.
- It will get foamy and light. Evenly distribute the batter among the 12 muffin liners. About two-thirds of the way full.
- Bake for 18 to 20 minutes in a preheated oven, or till the tops are brown and a fork inserted into the middle comes out cleanly.
- After five minutes of sitting in the tin, move the cupcakes to a metal rack to cool completely.
- Before serving, sprinkle some light whipped topping on top if you’d like.
TIPS
- Do not overmix the batter. Bake until combined to ensure the cupcakes are light.
- The pineapple juice must always be kept together with the fruit, as it will give the required liquid. You may sprinkle some shredded coconut or crushed nuts on the top to add variety.
- These cupcakes are delicious without a topping, and thus they make excellent snacks.
STORAGE INFORMATION
Fridge:
- Store cooled cupcakes in an airtight jar for the next 3 days. If frosted, keep them chilled so the topping stays firm.
Freezer:
- Freeze unfrosted cupcakes in a sealed container for at least 2 months. Thaw at room temperature before serving.
FAQS
Can cupcakes be made only out of two ingredients?
- Yes. All that you need is the cake mix and pineapple. The mixture swells so well with the fruit juice.
Is it feasible to substitute fresh pineapple for canned?
- Not recommended. Pineapple fruits contain enzymes that do not allow baking. Canned pineapple works best.
This makes how many cupcakes?
- The recipe is for 12 standard cupcakes.
Can I make them sugar-free?
- Yes, you may also use a sugar-free angel food cake mix, provided that you check the texture, as it might have a slight difference.
What topping works best?
- A nice finishing touch is light whipped topping or even a spoonful of fat-free yogurt.
NUTRITIONAL INFORMATION (per cupcake)
Calories: 110
Protein: 2 g
Carbohydrates: 25 g
Dietary Fiber: 1 g
Sugar: 15 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 160 mg
Calcium: 2% DV
Iron: 3% DV
The weight watcher pineapple cupcake contain three (3) weight watchers points per serving.