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4.78
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Pineapple Orange Cupcakes
These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free!
Prep Time
5
minutes
mins
Cook Time
18
minutes
mins
Chill Time
1
hour
hr
Total Time
1
hour
hr
23
minutes
mins
Course:
Cupcake
Cuisine:
American
Keyword:
low calorie cupcakes, pig pickin cupcakes, pineapple cupcakes
Servings:
24
cupcakes
Author:
Aimee
Ingredients
For the cake
1
box
white cake mix
1
can
mandarin oranges, undrained
15 ounce
4
egg whites
⅓
cup
no sugar added applesauce
For the frosting
1
can
crushed pineapple, undrained (no sugar added)
20 ounce
1
box
vanilla instant pudding mix
3.4 ounce
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 2/3 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.
Notes
Don’t waste your egg yolks! You can use them in this
easy lemon curd
recipe.
Refrigerate the frosted pineapple orange cupcakes for at least an hour before eating. They taste best chilled!
For more fruity flavor, use orange, pineapple, banana or coconut pudding mix in the frosting instead of vanilla.
Try our
pistachio pie recipe
next. Easy, no bake treat!
Nutrition
Serving:
1
cupcake
|
Calories:
64
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
43
mg
|
Sugar:
9
g