Four-Ingredient Pineapple Cupcakes recipe written in bullet points for easy reading:
🍍 Four-Ingredient Pineapple Cupcakes 🧁
Ingredients:
1 box yellow cake mix (about 15.25 oz / 432 g)
1 can (20 oz / 567 g) crushed pineapple with juice
Optional: 1 tsp vanilla extract (for extra flavor)
Optional: Whipped cream or frosting for topping
Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it.
Mix the ingredients: In a large bowl, combine the cake mix and the entire can of crushed pineapple (juice included). Stir until well blended. No need for eggs, oil, or water!
Fill the liners about 2/3 full with the batter.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Top (optional) with whipped cream, frosting, or a sprinkle of shredded coconut for a tropical twist.
Tips:
These cupcakes are super moist and flavorful!
Store in the fridge if using whipped cream topping.
✅Just 2 WW points per cupcake (when made with sugar-free cake mix)
✅ Perfect for snacks, brunch, or a light dessert
✅ Moist, tropical, and naturally sweet!