Description
Pineapple Angel Food Cupcakes are light, fluffy, and bursting with tropical flavor, making them a perfect treat for any occasion.
Ingredients
Scale
- 1 cup of angel food cake mix
- 1/2 cup of crushed pineapple, drained
- 3 large egg whites
- 1/4 cup of water
- 1 teaspoon of vanilla extract
- 1/4 cup of powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, combine the angel food cake mix, crushed pineapple, egg whites, water, and vanilla extract.
- Beat the mixture on medium speed until well combined and fluffy.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 15-20 minutes or until the cupcakes are golden and a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Notes
- For a more intense pineapple flavor, you can add a bit of pineapple juice to the batter.
- These cupcakes can be topped with whipped cream or a pineapple slice for decoration.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg