Monday, April 11, 2011

Pineapple Bliss Cupcakes

   I saw this recipe this morning and knew I had to make them ASAP! They are ridiculously amazing, perfect for Spring!

Pineapple Cupcake:
  • 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
  • 20 oz can crushed pineapple in juice  (do not drain)
Combine cake mix and pineapple, juice included. Mix well. Fill cup cakes 2/3 full and baking according to box directions. 

Pineapple Fluff Cream Cheese Frosting: 
  • 8 oz Philadelphia 1/3 less fat cream cheese
  • 20 oz can pineapple in pineapple juice, completely drained of any liquid
  • 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. 


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