Description
Delicious and light cupcakes made with angel food cake and pineapple, perfect for a tropical treat.
Ingredients
Scale
- 1 box angel food cake mix
- 1 cup crushed pineapple, drained
- 3 large eggs
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the angel food cake mix and eggs, mixing until well blended.
- Fold in the crushed pineapple and vanilla extract gently.
- Line a cupcake pan with liners and fill each liner with the batter.
- Bake for 15-20 minutes or until the tops are golden and a toothpick comes out clean.
- Let cool before serving, and dust with powdered sugar if desired.
Notes
- Make sure to drain the pineapple well to avoid excess moisture.
- These cupcakes can be topped with whipped cream for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg