Yield: 14 servings (4 points per cupcake for blue, green and purple)
Preheat oven to 325 degrees F.
Spray cupcake pan with nonstick cooking spray. Add a few pieces of pineapple to each muffin cup. I did four for each cupcake.
In a medium bowl, mix together cake mix and Sprite Zero. I used a whisk and stirred it for 2 minutes. Pour batter into the cupcake pan. I had enough batter to make 14 cupcakes.
Bake cupcakes according to the instructions on the box. Mine took 22 minutes.
Remove from oven and let cool for 5 minutes. Loosen edges with a knife then invert them onto a cooling rack.
Finish cupcakes by adding 2 tablespoons of fat free Reddi Wip and a maraschino cherry.