Servings: 21 cupcakes
Calories: 84.4kcal
Equipment
- mixing bowl
- measuring cup and spoons
- cupcake tins
- foil cupcake liners
- hand mixer
- large cookie scooper
- spatula
- strainer
- 2 bowl for strainer and for cherries
Ingredients
- 1 box Pillsbury Sugar Free Yellow Cake mix
- 1 can no sugar added cherry pie filling, used Lucky Leaf
- 1 small can crushed pineapple in juice
- ¼ c plain non fat yogurt
- 2 egg whites OR 1 whole egg
- ¼ c water
- 1 tbsp water
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Preheat the oven to 350℉.
- Place the foil cupcake liners into the cupcake wells in the cupcake tins and set aside.
- Open and drain a small can of crushed pineapple. Place the pineapple in a strainer set inside of bowl and let it sit and continue to drain until you are ready to use it.
- Open the can of no sugar added cherry pie filling. Use a fork and pick out the cherries from the can and place them into a small bowl. When you are finish you will have a bowl of cherries that are coated with the thickened filling juice and about a third of a can of just the thickened filling juice. Toss the extra juice. (see note below)
- Place the Pillsbury sugar free yellow cake mix into a large mixing bowl. Add the egg whites, plain non fat yogurt, vanilla extract, almond extract, drained crushed pineapple and cherries to the cake mix.
- Begin to mix all the ingredients together with a hand mixer and add the ¼ c water plus 1 tbsp of water to the bowl and continue to mix until you have a uniform cake batter.
- Place a large scooper full of batter into each foil lines cupcake well in the tin.
- Place the cupcakes into a preheated oven and bake at 350℉ for 20 - 23 min depending on your oven. I checked mine at 20 min and let them bake for an additional 2 min and then checked them again. They are done when the top springs back when lightly pressed or when a toothpick inserted into the center comes out clean. I baked mine for a total of 22 min.
- Remove the cupcakes from the oven. Let them sit for 10 min and then transfer them to a cooling rack.
- Serve them when they are completely cooled. You can serve then plain or garnish them as you wish. They freeze well.
Notes
The very first time I made these cupcakes, I dumped in an entire can of no sugar added cherry pie filling. The cupcakes were incredibly gooey in the middle regardless of how long I cooked them. While they tasted good the texture was very off putting. After trial and error I came up with the current recipe that produced cupcakes that were tasty and had the texture of a traditional cupcake.
The key is to limit the thicken juice (goo) that the cherries are packed in. Pick out the cherries with a fork and whatever goo is coating them. Leave the remaining goo in the can and toss unless you have another use for it. Every time I have made this recipe using this method, I had about a third or slightly less of goo left in the can.
Nutrition
Serving: 1cucake | Calories: 84.4kcal | Carbohydrates: 21.1g | Protein: 1.5g | Fat: 1g | Sodium: 170mg | Fiber: 1g | Sugar: 2.4g
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