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These orange pineapple cupcakes are incredibly moist and easy to make. Crushed pineapple, orange juice and orange zest are added to a sugar free yellow cake mix. Replacing the whole eggs with egg whites and the oil with plain non fat yogurt eliminates the cholesterol and saturated fat making them heart healthy. Each bite has moist pineapple and a burst of citrus.

I serve mine with a dollop of Reddi-wip or Cool Whip. You can add some crushed pineapple or a segment of mandarin orange to the whipped topping. For special occasions, they are great frosted with a cream cheese glaze.

They are a great dessert to finish off a meal, take to a potluck dinner or serve at a barbecue. For lunch or dinner buffets, they are a great addition.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Pillsbury Sugar Free yellow cake mix
  • Orange
  • Can of crushed pineapple
  • Plain non fat yogurt
  • Egg whites
  • Orange extract
  • Water

Making the Cupcakes

  • Open and drain a can of crushed pineapple and set aside
  • Use a hand grater to remove the zest from an orange and set aside.
  • Collect the juice from an orange into a measuring cup. Add water to the measuring cup to bring the volume to one cup.

  • Place the cake mix in a mixing bowl along with the yogurt, egg whites, orange zest, orange extract and orange juice and water.

  • Use a hand mixer to combine all the ingredients.
  • Add the crushed pineapple to the batter and fold it it.

  • Use a large cookie scooper and portion the batter into foil lined cupcake tins. Place in the oven and bake. They are done when a toothpick inserted in the middle comes out clean or when the top springs back when lightly pressed.
  • Remove the done cupcakes from the oven and transfer to a cooling rack to cool.

  • When the cupcakes are completely cooled, garnish with a dollop of Cool Whip or Reddi-wip and serve. Extra cupcakes can be frozen.

Serving Ideas

  • These cupcakes can be served for dessert or as a mid-morning or mid-afternoon snack with a cup of coffee or tea.
  • They can be topped with Cool Whip and crushed pineapple or mandarin orange slices.
  • For special occasions they can be frosted with a cream cheese frosting or glaze.
  • These cupcakes can be taken to a potluck dinner or summer picnic. They also make a great addition to a buffet spread.

WW 2 pt per cupcake; makes 22 cupcakes

Orange Pineapple Cupcakes

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Prep Time: 20 minutes
Cook Time: 24 minutes
Cooling Time: 1 hour
Total Time: 1 hour 44 minutes
Course: Dessert
Cuisine: American
Servings: 22 cupcakes
Calories: 76.5kcal

Equipment

  • hand or stand mixer
  • cupcake tins
  • foil cupcake liners
  • mixing bowl
  • hand grater or microplane
  • hand juicer
  • spatula
  • large cookie scooper
  • cooling rack
  • measuring cup and spoons
  • strainer

Ingredients  

  • 1 box Pillsbury sugar free yellow cake mix (a regular cake mix can be substituted)
  • 1 large orange
  • 5 egg whites or 3 whole eggs
  • ½ c plain fat free yogurt
  • 1 tsp orange extract
  • 1 8 oz can crushed pineapple, drained
  • water plus juice from orange to equal 8 oz (1 c)

Instructions

  • Preheat the oven to 350℉.
  • Place a foil liner in each cupcake well in the cupcake tins and set aside. I made 22 full cupcakes with this recipe. If you make them skimpier you can get 24.
  • Using a hand grater or microplane, remove the zest from a large orange and set aside.
  • Use a hand juicer to remove all the juice from the zested orange and place it in a measuring cup. Add water to the orange juice and bring it up to one cup (8 oz) and set aside.
  • Open up the can of crushed pineapple and dump it into a strainer to drain away all the juice. Set aside.
  • Place the sugar free yellow cake mix into a mixing bowl. Add the orange zest, egg whites, plain fat free yogurt, orange extract and cup of water plus juice.
  • Use a hand or stand mixer to beat all the ingredients together until you have a smooth batter.
  • Add the drained crushed pineapple to the batter and fold it in with a spatula.
  • Us a large cookie scooper and portion out the batter into the foil lined cupcake wells.
  • Place the cupcake tins into the oven and bake for 24 min. Check the cupcakes at 22 min. You are looking for a toothpick inserted into the center to come out clean or for the top to spring back when it is lightly pressed. If the cupcakes aren't quite done, bake for an additional 2 min. My cupcakes took 24 min total to bake.
  • Remove the cupcakes from the oven when done. Transfer the cupcakes from the tins to a cooling rack to cool.
  • After the cupcakes are completely cooled, you can frost or garnish them with a dollop of Reddi-wip or Cool Whip and serve. The leftover cupcakes can be stuck into the freezer until you are ready to use them.

Nutrition

Serving: 1cupcake | Calories: 76.5kcal | Carbohydrates: 18.9g | Protein: 2g | Fat: 0.9g | Sodium: 166mg | Fiber: 0.6g | Sugar: 1.9g
Tried this recipe?Let us know how it was!
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