Weight Watcher 3 Pt Pineapple Upside Down Cupcake
Indulge guilt-free with these irresistible Weight Watcher 3 Pt Pineapple Upside Down Cupcakes, a lighter twist on the classic dessert that’s perfect for satisfying your sweet tooth while staying on track. Each personal-sized treat is made with a clever combination of sugar-free yellow cake mix, diet soda, and naturally sweet crushed pineapple, keeping them low-calorie and packed with tropical flavor. A sprinkle of brown sugar, a dollop of juicy pineapple, and a bright maraschino cherry crown each cupcake for the iconic upside-down look. In just 30 minutes, you’ll have a batch of perfectly portioned delights that are easy to whip up, thanks to minimal prep and simple ingredients. Whether served warm or chilled, these cupcakes are ideal for parties, potlucks, or an everyday treat. With only 3 Weight Watchers points per serving, they’re as kind to your waistline as they are to your taste buds!
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Recipe Information
Ingredients
- 15.25 ounces Yellow cake mix (sugar-free or low-calorie preferred)
- 12 ounces Diet soda (like Diet Sprite or Diet 7-Up)
- 8 ounces Crushed pineapple (in its own juice, drained with juice reserved)
- 0.25 cup Brown sugar
- 12 pieces Maraschino cherries
- 1 as needed Non-stick cooking spray
- 0.25 cup Reserved pineapple juice
Instructions
Preheat your oven to 350°F (175°C).
Spray a standard 12-cup muffin tin thoroughly with non-stick cooking spray.
In each muffin cup, sprinkle about 1 teaspoon of brown sugar.
Add approximately 1 tablespoon of the drained crushed pineapple on top of the brown sugar in each cup.
Place one maraschino cherry in the center of each muffin cup on top of the pineapple.
In a medium-sized mixing bowl, combine the cake mix, diet soda, and reserved pineapple juice. Stir until fully combined and smooth. Do not overmix.
Pour the batter evenly into the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool in the pan for 5 minutes.
Carefully invert the muffin tin onto a baking sheet or large plate to release the cupcakes. If any pineapple or cherries stick to the pan, gently remove them and place back on top of the cupcakes.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 8.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
