Strawberry Pineapple Cupcakes

24
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Easy peasy with the use of a cake mix"

Original recipe yields 24 servings
OK
  • STRAWBERRY FROSTING:

Nutritional

  • Serving Size: 1 (99.9 g)
  • Calories 244.9
  • Total Fat - 6.9 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 113.2 mg
  • Sodium - 4868 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 25.9 g
  • Protein - 5.1 g
  • Calcium - 52.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 F. Line cupcake pan with liners

Step 2

Sift cake mix into a bowl. Set aside.

Step 3

Combine the eggs, crushed pineapple, greek yogurt, oil and vanilla in a large bowl. Stir until smooth. Add the SIFTED cake mix and mix well.

Step 4

Fill the cupcake liners 3/4 full. Bake for 15-20 minutes until a toothpick inserted in center comes out clean.

Step 5

Make the strawberry frosting: Beat the butter for 2 minutes. Add the strawberry puree, then slowly add the powdered sugar until you reach a good consistency. It may take more or less than the recommended amount. Pile onto the cooled cupcakes. Top with a whole strawberry, if desired!

Tips & Variations


  • Cupcake tin & liners

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