Cherry Pineapple CupcakesJanuary 7, 2015
These Cherry Pineapple Cupcakes are so delicious and actually fairly healthy – for cupcakes, at least. They start with a boxed mix so they are simple & easy to prepare and you won’t believe how tasty they are! They are so delicious and are soft, flaky and moist. They are festive-looking (isn’t that cute lil cherry on top just adorable?!), so they would work well for a party or celebration. But really, isn’t any day you’re about to enjoy a cupcake a celebration? I think so! 🙂
As I’ve done in the past with these Pineapple & Coconut Cupcakes, I like bypassing the typical moisture sources in baked goods. Normally, cupcakes have oil or butter or margarine or the like. These aren’t healthy at all, of course! So I typically make these items with either mashed avocado (yea, I know it sounds strange, but it tastes wonderful!), pureed prunes (great for regularity too 🙂 ) or crushed pineapple (so convenient because it comes in a canned variety). This recipe today features crushed pineapple. I always seem to have a can of crushed pineapple in the house. It’s a wonderful source of moisture for cupcakes, cookies, brownies, etc. It’s also a wonderful addition to smoothies. I’ve even been known to top a little (or a big) bowl of ice cream with crushed pineapple & chocolate syrup. Mmmm
Anyway, let’s get to the easy recipe for these cupcakes now. I apologize for the lack of pictures along the way. I only snapped a few photos of the finished product, but trust me, once you see how simple & easy this recipe is, you’ll be off to make this recipe, I promise!
Cherry Pineapple Cupcakes
- 1 cup white cake mix
- 2/3 cup crushed pineapple
- jar of maraschino cherries
Preheat oven to 350 degrees.
In a mixing bowl, combine the cake mix and pineapple until well mixed.
Scoop into a greased cupcake tin. Top each cupcake with one cherry and about 2 tsp. of cherry juice.
Bake for 15 minutes. Let cool.