Sunday, March 4, 2012

Pineapple Bliss Cupcakes

These are easy to make, low fat, moist and absolutely delicious . . . does it get any better?!

What you will need for the cupcakes:
1 box of yellow cake mix (I used Betty Crocker super Moist)
1 20 oz. can crushed pineapple, in pineapple juice (do not drain)
Combine both ingredients in a large bowl.
Mix on medium speed with an electric mixer for 2 minutes.
Pour into lined cupcake tins about 2/3 full.
Bake in accordance with the cake mix directions or until a toothpick inserted comes out clean.
Cool completely.

What you will need for the frosting:
8 oz. Philadelphia 1/3 less fat cream cheese
20 oz. can crushed pineapple, in pineapple juice (DRAIN AND SQUEEZE WELL)
¾ cup marshmallow fluff spread
Combine the cream cheese, the drained crushed pineapple and the 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.
Note: Once you top the cupcakes with the frosting they should be eaten within a few hours. I kept the frosting in the refrigerator and frosted the cupcakes as we ate them.

I made them yesterday and I think there are two left :)

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