With just 4 Smart Points per cupcake, these delightful treats fit perfectly into your Weight Watchers plan. They are a guilt-free way to satisfy your dessert cravings while staying on track with your goals. So go ahead and treat yourself to these delicious Weight Watchers Pineapple Upside Down Cupcakes!
How To Prepare
Preparation is a breeze, with just 10 minutes of prep time. Start by preheating your oven to 350 degrees and greasing 16 muffin cups with no-stick cooking spray. Set them aside while you gather your ingredients.
In a large mixing bowl, combine the sugar-free yellow cake mix, water, eggs, unsweetened applesauce, and vanilla extract. Whisk them together until well blended, resulting in a smooth and creamy batter. This combination of ingredients helps to keep the cupcakes moist while reducing the sugar content.
In a separate small bowl, mix the melted light butter with the zero point brown sugar sweetener (such as Lakanto Golden Monkfruit Sweetener) or regular brown sugar until you achieve a smooth consistency. Spoon about 1 teaspoon of this sugar mixture into each prepared muffin cup.
Next, it’s time to assemble the classic pineapple upside-down topping. Place 3 to 4 pineapple chunks on top of the sugar mixture in each muffin cup, arranging them in a single layer. In the center of the pineapple chunks, add half of a maraschino cherry. This adds a burst of vibrant color and a hint of tartness that complements the sweetness of the pineapple.
Filling of Muffins
Now, carefully fill each muffin cup with the prepared cake batter, ensuring that the pineapple and cherry remain in place. Pop the cupcakes into the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. The aroma of warm cake and caramelized pineapple will fill your kitchen, making it hard to resist.
Once the cupcakes are baked to perfection, allow them to cool for 10 to 15 minutes before gently flipping them over onto a clean surface. This step is essential to ensure that the pineapple and cherry toppings become the star of the show when the cupcakes are served.
Optional
For an optional finishing touch, you can top each cupcake with a dollop of fat-free cool whip and an additional cherry. This adds a touch of creaminess and enhances the presentation. However, keep in mind that the cool whip and extra cherry will add an additional point to the cupcakes.
Pineapple Upside Down Cupcakes Recipe
Indulge in a guilt-free treat with these delightful Weight Watchers Pineapple Upside Down Cupcakes. With a moist and fluffy sugar-free yellow cake base, topped with juicy pineapple chunks and a touch of sweetness, these cupcakes are a perfect balance of flavors. Whether you’re following the Weight Watchers program or simply looking for a healthier dessert option, these cupcakes are sure to satisfy your sweet tooth without derailing your progress.
| Detail | Value |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Additional Time | 10 minutes |
| Total Time | 40 minutes |
| Yield | 16 |
| Author | Pound Dropper |
Ingredients
- 1 box (16 oz.) Pillsbury sugar free yellow cake mix
- 1 cup water
- 3 eggs
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 Tbsp light butter made with canola oil or any light butter, melted
- 3 Tbsp zero point brown sugar sweetener ( Lakanto Golden Monkfruit Sweetener) or regular brown sugar
- 1 can (16 oz.) pineapple chunks in 100% juice, drained
- 16 maraschino cherries, halved
- Fat free cool whip and maraschino cherries, optional for garnish
Instructions
- Preheat oven to 350 degrees.
- Spray 16 muffin cups with no-stick cooking spray. Set aside.
- In a large mixing bowl combine sugar free cake mix, water, eggs, unsweetened applesauce, and vanilla extract. Whisk until blended.
- Combine melted light butter with regular brown sugar sweetener in a small bowl. Stir until smooth.
- Spoon about 1 tsp of the sugar mixture into each prepared muffin cup.
- Top with 3-4 chunks of pineapple and 1/2 cherry in the middle of the pineapple chunks.
- Evenly fill each muffin cups with cake batter.
- Bake 20 minutes or until a toothpick inserted into center of cupcakes comes out clean.
- Let them cool for 10-15 minutes before gently flipping them over onto a clean surface.
- Top each cupcake with cool whip and a cherry for an additional point, if desired.
4 Points per cupcake
Notes
Store leftover cupcakes without cool whip in an airtight container in the fridge for up to a week or freezer for up to a month. Thaw overnight in the fridge.
