These upside down pineapple cupcakes are so delicious and satisfying. I was at it again! These are four Weight Watchers points each!
Ingredients
- sugar free Pillsbury Zero yellow cake
- 1 box
- 1 can of sprite zero
- 1 can pineapple rings
- 2 tablespoons splenda brown sugar blend
- 12 maraschino cherries
Instructions
- Preheat oven to 325 degrees F.
- Spray cupcake pan with nonstick cooking spray. Add half a ring of pineapple to each muffin cup and 1 maraschino cherry.
- I did 1 ring for each cupcake.
- followed by evenly distributing the brown sugar splenda blend in each cupcake liner.
- In a medium bowl, mix together cake mix and Sprite Zero. I used a whisk and stirred it for 2 minutes. Pour batter into the cupcake pan. I had enough batter to make 12 cupcakes.
- Bake cupcakes according to the instructions on the box. Mine took 22 minutes.
- Remove from oven and let cool for 5 minutes. Loosen edges with a knife then invert them onto a cooling rack.