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Weight Watchers Pineapple Upside Down Cupcakes

These Weight Watchers Pineapple Upside Down Cupcakes are a light cupcake version of the popular cake where pineapple and cherries are cooked in the bottom of a pan! Easy to make, fun to look at, and yummy to eat-which makes for a fantastic snack or dessert!

Makes 16 cupcakes 

What Ingredients do I need to make these Pineapple Upside Down Cupcakes?
  • Pillsbury sugar free yellow cake mix- You can find the sugar free cake mixes at your local Walmart or HERE on Amazon. 
  • Water 
  • Eggs
  • Unsweetened applesauce 
  • Vanilla extract
  • Light butter- I use Land o’ Lakes with canola oil or any light butter, melted. Any light butter will work.
  • Regular brown sugar- unpacked. I use regular brown sugar -the regular brown sugar binds the pineapple and cherry to the cupcake.
  • 1 can (16 oz.) pineapple chunks in 100% juice- be sure to drain the juice otherwise you would need to count the points for the juice.
  • 16 maraschino cherries- halved. These can be found at most grocery stores near the ice-cream toppings or HERE on Amazon. 
  • Fat free cool whip and maraschino cherries-for garnish
 How do I make these Pineapple Upside Down Cupcake?

Preheat oven to 350 degrees.

Spray 16 muffin cups with no-stick cooking spray. Set aside.

In a large mixing bowl combine sugar free cake mix, water, eggs, unsweetened applesauce,  and vanilla extract. Whisk until blended.

Combine melted light butter with 3 Tbsp regular brown sugar in a small bowl. Stir until smooth.

Spoon about 1/2 Tbsp of the sugar mixture into each prepared muffin cup. 

Top with 3-4 chunks of pineapple and 1/2 cherry in the middle of the pineapple chunks. 

Evenly fill each muffin cups with cake batter.

Bake 20 minutes or until a toothpick inserted into center of cupcakes comes out clean. 

Let them cool for 10-15 minutes before gently flipping them over onto a clean surface. 

Top each cupcake with cool whip

and a cherry for an additional point, if desired. 

Servings:Makes 16 cupcakes 

 

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray 16 regular muffin cups with no-stick cooking spray. Set aside.
  3. In a large mixing bowl combine sugar free cake mix, water, eggs, unsweetened applesauce, and vanilla extract. Whisk until blended.
  4. Combine melted light butter with brown sugar sweetener in a small bowl. Stir until smooth. 
  5. Spoon about 1 tsp of the sugar mixture into each prepared muffin cup.
  6. Top with 3-4 chunks of pineapple and 1/2 maraschino cherry in the middle of the pineapple chunks.
  7. Evenly fill each muffin cups with cake batter.
  8. Bake 20 minutes or until a toothpick inserted into center of cupcakes comes out clean. 
  9. Let them cool for 10-15 minutes before gently flipping them over onto a clean surface. 
  10. Top each cupcake with cool whip and a cherry for an additional point, if desired. 
  11. Store leftover cupcakes without cool whip in an airtight container in the fridge for up to a week or freezer for up to a month. Thaw overnight in the fridge. 

Makes 16 regular size cupcakes 

3-5 PersonalPoints™ * per cupcake

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 16

Weight Watchers Pineapple Upside Down Cupcakes

Weight Watchers Pineapple Upside Down Cupcakes

These Weight Watchers Pineapple Upside Down Cupcakes are a light cupcake version of the popular cake where pineapple and cherries are cooked in the bottom of a pan! Easy to make, fun to look at, and yummy to eat-which makes for a fantastic snack or dessert!

Author:thepounddropper.com

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 box (16 oz.) Pillsbury sugar free yellow cake mix
  • 1 cup water 
  • 3 eggs
  • 1/3 cup unsweetened applesauce 
  • 1 tsp vanilla extract
  • 1 Tbsp light butter made with canola oil or any light butter, melted 
  • 3 Tbsp zero point brown sugar sweetener ( Lakanto Golden Monkfruit Sweetener) or regular brown sugar
  • 1 can (16 oz.) pineapple chunks in 100% juice, drained
  • 16 maraschino cherries, halved
  • Fat free cool whip and maraschino cherries, optional for garnish

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray 16 muffin cups with no-stick cooking spray. Set aside.
    3. In a large mixing bowl combine sugar free cake mix, water, eggs, unsweetened applesauce, and vanilla extract. Whisk until blended.
    4. Combine melted light butter with regular brown sugar sweetener in a small bowl. Stir until smooth. 
    5. Spoon about 1 tsp of the sugar mixture into each prepared muffin cup. 
    6. Top with 3-4 chunks of pineapple and 1/2 cherry in the middle of the pineapple chunks. 
    7. Evenly fill each muffin cups with cake batter.
    8. Bake 20 minutes or until a toothpick inserted into center of cupcakes comes out clean. 
    9. Let them cool for 10-15 minutes before gently flipping them over onto a clean surface. 
    10. Top each cupcake with cool whip and a cherry for an additional point, if desired.

Makes 16 cupcakes 

3-5 PersonalPoints™ * per cupcake

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • Store leftover cupcakes without cool whip in an airtight container in the fridge for up to a week or freezer for up to a month. Thaw overnight in the fridge. 
    • Smartpoints: GREEN/BLUE/PURPLE: 3 smartpoints per cupcake

Nutrition Information:

Yield:

16

Amount Per Serving: Calories: 125Total Fat: 1gSaturated Fat: 1gCholesterol: 35mgSodium: 229mgCarbohydrates: 29gNet Carbohydrates: 28gFiber: 1gSugar: 3gProtein: 2g

Silvana Brownlie

Tuesday 22nd of June 2021

Can I freeze them ?

Lindsay Kehl

Monday 12th of July 2021

Hi there! Yes, these cupcakes can be frozen for up to 2 months. Just thaw overnight in the fridge when ready to eat.

Dorothy White

Sunday 25th of April 2021

I have not made this yet, but the recipe directions step 5 and 6 are reversed. I went back to how you made it and looked at how you did it. Couldn't figure out what you were topping with pineappke and cherry. Looks very yummy

Lindsay Kehl

Sunday 25th of April 2021

Hi Dorothy

Thanks for catching that misprint. That has been updated. Enjoy!

Have a wonderful day

Evelyn Khinoo

Sunday 25th of April 2021

The pineapple upside down cupcakes make 16 cupcakes. Are these the small cupcake size or regular size cupcakes?

Lindsay Kehl

Sunday 25th of April 2021

Hi Evelyn,

This recipe makes 16 regular size cupcakes

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