Pineapple Whip Cupcakes

Serving 24 people

45 min


  • canned pineapple 1 8 ounce can crushed pineapple, drained
  • egg whites 1 8 ounce can crushed pineapple, undrained
  • heavy whipping cream 3 large egg whites
  • instant vanilla pudding mix 2 1/2 cups heavy whipping cream
  • powdered sugar 3 tablespoons instant vanilla pudding mix
  • vegetable oil 2/3 cup powdered sugar
  • water 1/2 cup vegetable oil
  • white cake mix 1/2 cup water
  • 1 box white cake mix, roughly 18 ounces
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How to make it

  1. Preheat oven to 350F. Line 24 cupcake tins with paper liners and set aside.In the bowl of your mixer, beat cake mix, crushed pineapple (juice included), egg whites, water, and vegetable oil on low speed for 30 seconds. Scrape the sides of the bowl, then increase speed to medium and beat for two minutes.Fill prepared cupcake tins 2/3 full and bake for about 12 -15 minutes or until tops of cupcakes spring back when lightly touched in the center.
  2. Place cupcakes on wire racks to cool completely.
  3. Place metal mixing bowl and your mixers whisk attachment in the freezer for 5 10 minutes, until cold.
  4. Add heavy cream, powdered sugar, and vanilla pudding mix to chilled bowl and beat with whisk attachment on high speed until a thick whipped cream is formed. Carefully fold in drained pineapple.Generously frost cooled cupcakes. Keep uneaten cupcakes stored in the refrigerator.