Pineapple Angel Food Cupcakes (WW-Friendly)
✅ Servings: 24 cupcakes
✅ Estimated WW Points: 1 point per cupcake (on most WW plans)
📝 Ingredients:
- 1 box (16 oz) angel food cake mix (just the dry mix) – approx. 60 points total
- 1 can (20 oz) crushed pineapple in juice (undrained) – 0 points
- Optional: Light whipped topping or fat-free Reddi-wip (1 point per 2 tbsp)
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with nonstick spray.
- In a large bowl, combine the dry angel food cake mix with the entire can of crushed pineapple, including the juice. Stir until just combined — it will foam up!
- Divide the batter evenly among 24 muffin cups (they will rise, so don’t overfill).
- Bake for 18–20 minutes, or until tops are golden and a toothpick comes out clean.
- Cool completely before serving. Add a dollop of fat-free whipped topping if desired (optional 1 point).
🧮 WW Points Breakdown:
| Ingredient | Points (Total) | Per Cupcake (24) |
|---|---|---|
| Angel food cake mix | ~60 | ~2.5 |
| Crushed pineapple | 0 | 0 |
| Per cupcake (rounded) | 1–2 points |
💡 Tips:
- Store in the fridge for up to 5 days or freeze individually.
- For extra flavor, add a splash of vanilla extract or coconut extract (0 points).
- Top with fresh berries or a sprinkle of cinnamon for a boost.