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!
