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Sweet Pineapple Cupcakes

February 22, 2012

A yummy recipe for…

Sweet Pineapple Cupcakes

Who woulda thought that these few ingredients would make such sweet and scrumpious cupcakes?!

Well they do.

These cupcakes rock dudes. So go make some, it takes like no time and very few ingredients!


Sweet Pineapple Cupcakes

adapted from Skinny Taste

Makes approx. 18 cupcakes

You’ll need:

– 18.25 oz box yellow cake mix (Betty Crocker Super Moist)

– 20 oz can crushed pineapple in juice (do not drain)

First gather your two ingredients and preheat oven according to directions on box.

Then combine ingredients into a large bowl and using an electric mixer, mix on medium speed.

Pour the mixed batter into lined muffin tins about 2/3 full.

Bake for 25 minutes or until toothpick comes out clean. Then, set aside and cool.

Tada! Your sweet cupcakes are all finished and once cooled, they are ready to be eaten! Although delicious on their own, I also have a little icing dealio you can mix up! Keep on reading!

Sweet Pineapple Icing

adapted from Skinny Taste

You’ll need:

– approx. 10 ounces Philadelphia 1/3 less fat cream cheese

– 20 oz can crushed pineapple in juice, drained very well! This is important!

– 1 c. fluff marshmallow spread

Once ingreidents are gathered, drained the pineapple very, very, very, very, very, very, very, very, very, very, very, very, very, well. This is important or else your icing will be much too runny, one of the reasons mine wasn’t thick enough!

Then, in a medium sized bowl, use a hand mixer to combine the ingredients. Allow both the cupcakes and icing to cool and harden before icing.

Note: If icing is put on too early before eating, cupcakes will become soggy. Also, I found it easier to dip the cupcakes in the icing rather than placing the icing on top, just because mine was runny.

Spread a thin layer of icing on the cupcake and take a bite! Yum!



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