Pineapple Bliss Cupcakes :)

So easy and so yummy!

Pineapple Bliss Cupcakes


You can simply eat them with Cool Whip or make them blissful as I did here with my pineapple fluff cream cheese frosting!

You can make the cupcakes a day ahead and the topping as well which should be stored in the refrigerator. Once you top them with the frosting they should be eaten within a few hours.

Pineapple Bliss Cupcakes
Gina's Weight Watcher Recipes
Servings: 24 • Serving Size: 1 cupcake no frosting • Old Points: 2 pts • Points+: 3 pts
Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g • Sugar: 12.2 g

Servings: 24 • Serving Size: 1 cupcake w/ frosting • Old Points: 3 pts • Points+: 4 pts
Calories: 140.2 • Fat: 2.8 g • Protein: 1.2 g • Carb: 27 g • Fiber: 0.3 g • Sugar: 16.4 g


18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
20 oz can crushed pineapple in juice (do not drain)

Combine both ingredients in large bowl.

Mix on medium speed with electric mixer.

Pour into lined cupcake tins about 2/3 full.
Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.


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

Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and
mix with a hand mixer until combined well.
Spread on cooled cupcakes and
refrigerate until ready to eat.