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Cupcakes

Pink Pineapple Cupcakes

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Make these irresistible and colorful cupcakes and see the joy they bring to any occasion — birthday parties, sleepovers, or simply celebrating a summer day!

  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour
  • Servings: 16 Cupcakes
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Place 16 paper liners in muffin pan(s).
  2. Reserve 16 pineapple tidbits for garnish. Mash remaining drained pineapple; set aside.
  3. Combine cake mix, egg whites, oil and mashed pineapple in a large bowl.
  4. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared pan(s).
  5. Bake 25 minutes or until toothpick inserted in center comes out clean.
  6. Cool cupcakes completely on wire rack.
  7. Blend frosting and red food color.
  8. Spread frosting on cupcakes and garnish with coconut, raspberries and pineapple.

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Tips

light frosting.

light frosting.

I use 1/3 to 1/2 of a container of frosting and add a small tub of defrosted cool whip to it. then I frost my cakes as usual. everyone seems to enjoy this lighter version of frosting. (p.s. save the rest of the frosting and use it in between 2 cookies or to frost and decorate marshmallows.).


Fat-Free Sour Cream for Regular Sour Cream

Fat-Free Sour Cream for Regular Sour Cream

You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!





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