These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free! Less than 75 calories per cupcake!
I’m obsessed with delicious desserts paired with whipped cream. From our easy heaven on earth cake to this classic strawberry jello cake, we love it!
Why these Cupcakes are Best
Have you ever heard of Pig Pickin Cake? I had to look up the meaning behind this cake, because of the odd name.
The Pig Pickin Cake came from the South (where all good cakes originate from, haha). This cake got its name because it was very common at pig roasts and barbecues. Guests “picked” the tender meat off the cooked pig, which is how a Southern barbecue became known as a “pig pickin.”
Well now that you know how it got it’s name, you’re wondering, what is it exactly?
My Pig Pickin Cake recipe (Pineapple Orange Cake) is a cake mix mixed with a can of mandarin oranges, egg whites (*save your egg yolks and use them to make this delicious Lemon Curd recipe*), and applesauce (I clearly lightened it up a bit from the original southern version).
Today we turned that cake into delicious cupcakes.
And they’re under 75 calories each!
More Light Cupcake Recipes
- Indulge in one (or more!) of these Skinny Pineapple Cupcakes for dessert! Made with only 3 ingredients you can be enjoying one of these no guilt treats tonight!
- Incredibly easy, these Lemon Pudding Cupcakes are moist and delicious! Topped with a creamy, light lemon frosting, you’ll love to sink your teeth into one of these cupcakes!
- Crazy moist and fluffy, these Banana Pudding Cupcakes are the perfect dessert!
Pineapple Orange Cupcakes
These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free!
Ingredients
For the cake
- 1 box white cake mix
- 1 can (15 ounce) mandarin oranges, undrained
- 4 egg whites
- ⅓ cup no sugar added applesauce
For the frosting
- 1 can (20 ounce) crushed pineapple, undrained (no sugar added)
- 1 box (3.4 ounce) vanilla instant pudding mix
- 8 ounce light Cool Whip
- 1 can mandarin oranges, drained, for garnish, optional
Instructions
- Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
- In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
- Spoon cake batter into cupcake liners, until evenly distributed, about ⅔ full.
- Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
- Remove from oven and cool cupcakes on wire rack, completely.
- For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
- Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
- Store in airtight container in refrigerator for up to 4 days. ENJOY.
Nutrition Information:
Yield:
24Serving Size:
1 cupcakeAmount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 43mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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Ohmygosh these are LEGENDARY! So light and fluffy and flavorful!
I make a cake (didn’t know it was a pig pickin’ cake lol) just like this one during the summer months and love the light orange taste highlighted with sweet pineapple. Great idea to make it into cupcakes for a little more portion control.