Ingredients:
Cupcakes:
1 box vegan yellow cake mix (check for one that’s dairy-free and egg-free)
1 (20 oz) can crushed pineapple in its own juice (drained)
1/3 cup unsweetened applesauce
1 cup pineapple juice (from the drained can)
1/4 cup vegetable oil (or melted coconut oil)
Icing:
1 cup dairy-free whipped topping (like So Delicious CocoWhip)
1 (20 oz) can crushed pineapple (drained)
Instructions:
Preheat Oven: Preheat your oven to 325°F (165°C). Line a cupcake pan with paper liners.
Prepare Pineapple: Drain the crushed pineapple using a strainer, pressing down to remove excess juice. Reserve the juice for the cupcake batter.
Mix Batter:
In a large bowl, combine the vegan cake mix, pineapple juice (1 cup), unsweetened applesauce, and vegetable oil.
Mix until well combined and smooth.
Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake: Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Prepare Icing: In a bowl, mix together the dairy-free whipped topping and the drained crushed pineapple until well combined.
Frost Cupcakes: Once the cupcakes are completely cooled, frost them with the pineapple whipped topping.
Store: Keep the frosted cupcakes in the refrigerator until ready to serve
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