Fruity Vanilla Cupcakes

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“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!”
READY IN:
35mins
YIELD:
20 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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