Pineapple Bliss Cupcakes
—·American
Ingredients
- 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
- 20 oz can crushed pineapple in juice (do not drain)
Pineapple Fluff Cream Cheese Frosting
- 8 oz Philadelphia 1/3 less fat cream cheese
- 20 oz can pineapple in pineapple juice (DRAINED - SQUEEZE WELL)
- 3/4 cup fluff marshmallow spread
- 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
Instructions
8 steps
- 1
Combine both ingredients in large bowl.
- 2
Mix on medium speed with electric mixer.
- 3
Pour into lined cupcake tins about 2/3 full.
- 4
Bake in accordance with cake mix directions or until a toothpick inserted comes out clean.
- 5
Set aside to cool.
- 6
Pineapple Fluff Cream Cheese Frosting
- 7
Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well.
- 8
Spread on cooled cupcakes and refrigerate until ready to eat.
Progress
0 / 8 steps
Nutrition
Per serving (based on 24 servings)
Calories
93cal
Protein
0.5g
Carbs
20.9g
Fat
0.8g
Fiber
0.2g
Sugar
12.2g
