Skinny Pineapple Cupcakes

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Indulge in one (or more!) of these Skinny Pineapple Cupcakes for dessert! Made with only 3 ingredients, this lightened up dessert won’t leave you feeling weighed down. Only 100 calories each!

Love pineapple treats? Be sure to give our pineapple upside down cake a try next!! Readers love our pineapple orange cake recipe!

Pineapple cupcake on a blue checkered linen with the wrapper undone and topped with cool whip and sprinkles.

Why this Cupcake is Best

I am by no means a healthy dessert blogger. However, if I can eat a dessert that tastes AMAZING and is lower calorie, then I’ll take it.

When it comes to lightened up desserts, it doesn’t get better than these Pineapple Cupcakes.

I’m a big fan of baking with pineapple, especially in the summer. While I can’t spend my days lounging on a tropical island with a fruity drink in my hand, I can at least pretend with recipes like Pina Colada Smoothie and Pineapple Sangria.

These cupcakes are so light and fresh, they remind me of a JELL-O poke cake. And best of all–they’re even easier to make!

This is a great recipe for the kids to help out with. Because there’s no messy frosting to deal with and you only need one bowl, clean up is a breeze too.

  • easy to make
  • easy to clean up
  • delicious pineapple flavor
  • low calorie

Ingredients Needed

THREE ingredients. That’s all you need for today’s pineapple cupcakes.

  1. One box of yellow cake mix (the dry mix only)
  2. One can of crushed pineapple (with the juice, don’t drain it)
  3. One container of Light Cool Whip (thawed)
Pineapple cupcake topped with whipped cream and sprinkles unwrapped on a blue checkered napkin.

For my purposes, I’m not counting the optional sprinkles! Easy peasy and it’s perfect for your next potluck. I’ve brought these to birthday parties on several occasions and everyone raves about them.

Easy Instructions

To make the cupcakes you just dump the cake mix in a bowl, add the can of pineapple and mix. Scoop the batter into a lined muffin tin and bake.

Yes, that’s really it. Don’t overthink it! I promise that’s all it takes to make these cupcakes. Be sure to mix the pineapple well until there are no clumps of dry mix left.

Instead of frosting, these cupakes are topped with a dollop of cool whip! If you’re like me and can’t resist a little extra pizzazz on your lightened up desserts, add a few sprinkles on top, too.

I’m all about the convenience of cool whip here but you can certainly use your own homemade whipped cream topping instead.

Let the cupcakes chill in the fridge until the topping has firmed up, serve and enjoy.

These 3 ingredient, Skinny Pineapple Cupcakes are the easiest, most perfect dessert! One guilt free bite and you'll know why this recipe is so popular!

After you make these classic pineapple cupcakes, you’ll also want to try Low Calorie Pineapple Orange Cupcakes for a citrusy spin. You can also make this recipe as a full pineapple cake instead of cupcakes.

More Lightened Up Desserts

If you couldn’t tell by the abundance of rich dessert recipes on this site, I feel no guilt in indulging in a great decadent treat from time to time. There are times, though, when I want a sugar fix that won’t leave me feeling weighed down.

More Delicious Dessert Recipes

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Skinny Pineapple Cupcakes

4.75 from 4 votes
By: Aimee
Indulge in one (or more!) of these Skinny Pineapple Cupcakes for dessert! Made with only 3 ingredients, this lightened up dessert won't leave you feeling weighed down. Only 100 calories each!
Prep Time: 10 minutes
Cook Time: 22 minutes
Chill Time: 2 hours
Total Time: 2 hours 32 minutes
Servings: 20 cupcakes


  • 1 box Yellow Cake mix dry ingredients only
  • 1 can crushed pineapples (don't drain) 20 ounce
  • 1 container Light Cool Whip (thawed) 8 ounce
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  • Preheat oven to 350 degree. Line cupcake tin with paper liners. Set aside.
  • In a large bowl, mix dry cake mix with the can of crushed pineapple. Using a 1/4 cup measuring scoop, spoon mixture into cupcake liners. Fill about 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 2 hours until chilled. Serve and enjoy.


  • I’m all about the convenience of cool whip here but you can certainly use your own homemade whipped cream topping instead.


Serving: 1cupcake, Calories: 103kcal, Carbohydrates: 23g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 191mg, Sugar: 12g
Course: Cupcake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

These low fat pineapple cupcakes are just the ticket! Refreshing and sweet, they’re the perfect easy dessert for any day of the week.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 13, 2020

Comments & Reviews

  1. Will this recipe work with the smaller ounce sizes of cake mixes today or do we need to add to the cake mix?

  2. 5 stars
    I was looking for a way to use up some of my canned crushed pineapple and came across this recipe. Not only is this so easy to make, they are so good-and I had mine plain without the cool whip. The pineapple is not overpowering at all- a nice hint of flavor. One I get some cool whip, I am going to try and mix it with a little rum extract and coconut,

4.75 from 4 votes (3 ratings without comment)

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