Pig Pickin’ Cupcakes {gluten free}

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Ingredients:

• 1 package gluten free yellow cake mix (Pamela’s and King Arthur are my tried and trues!)
• 1/2 cup mandarin oranges, drained
• 1 small tub Cool Whip
• 1/2 cup crushed pineapple
• 1/2 tsp pure vanilla extract
• Eggs, canola oil, and water—based on cake mix directions

Directions: 

1. Preheat oven as directed on cake mix package.
2. Prepare cake mix according to package directions.
3. Stir in mandarin oranges and vanilla extract.
4. Fill cupcake tins 2/3 full.
5. Bake according to package directions.
6. Prepare “icing:” combine tub of Cool Whip with crushed pineapple and stir.
7. Allow cupcakes to cool completely.
8. Keep icing in fridge until ready to use.
9. Stir leftovers in fridge for up to 3 days.

Notes:

• Add 1 packet instant vanilla pudding mix to Cool Whip and pineapple mixture.
• Add coconut flakes to icing mixture.

Macros: Calories 186, Carbs 24.5g, Fat 8.4g, Protein 1.6g