Fruity Vanilla Cupcakes

Total Time
Prep 20 mins
Cook 15 mins

Another classic from the "So fat low fat no fat" cookbook, with of course my own little changes. I tried this tonight, and I like them alot. Esspecially hot out of the oven. No need to frost (though you can if you'd like), they're sweet and delish!

Ingredients Nutrition


  1. Heat the oven to 350 degrees F.
  2. Prepare cupcake cups.
  3. beat eggs and sugar together well (the recipe says with an electric mixer, but I just beat the heck out of it with a wire whisk).
  4. mix in the flour and baking soda.
  5. If the pineapple is not pre-crushed use your wire whisk to press down into the can over and over again until the pineapple is in small chunks.
  6. Then add the whole can (juice and all) to the mixture.
  7. Stir very well.
  8. Add vanilla.
  9. Stir well.
  10. Pour into cake cups and place in oven.
  11. Cooking time really depends on your oven.
  12. Check them every couple minutes until lightly browning on the tops.


Most Helpful

One suggestion I have, now after eating quite a few of the lucious little cupcakes, is to crush your pineapple really well, I'm not sure I liked taking a bite and getting a chunk of pineapple...

Apple Girl June 03, 2002

I really liked this recipe, I'm not a big fan of pinapple but I do love orange, so I switched it with 2 cups of orange juice, then I made a vanilla butter icing with pieces of orange peel in it and it turned out to be delicious!

Rachele Fiore July 19, 2003

I halved the recipe and used splenda instead of sugar. It turned out good. Me and my husband enjoyed these. Thank you.

jamb July 25, 2002

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