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Skinny Pineapple Cupcakes



1 box Yellow Cake mix (dry ingredients only)
1 can (20 oz) crushed pineapples (don’t drain)
1 container (8 oz) Light Cool Whip (thawed)
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Preheat oven to 350 degree. Line cupcake tin with paper liners. Set aside.
In a large bowl, beat dry cake mix with can of crushed pineapples. Using a 1/4 cup measuring scoop, spoon mixture into cupcake liners. Fill about 1/2-2/3 full.
Bake for 20-22 minutes. Remove and cool completely.
Once cooled, scoop Cool Whip onto each cupcake using a cookie scoop. Add sprinkles if desired. Cover and refrigerate for 1-2 hours until chilled. Serve and enjoy.