PINEAPPLE UPSIDEDOWN CUPCAKES RECIPES
PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE | ALLRECIPES
Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down.
Provided by MrsJoe Jonas
Categories Pineapple Upside-Down Cake
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
- Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 429.7 calories, CarbohydrateContent 56.2 g, CholesterolContent 67.6 mg, FatContent 22.2 g, FiberContent 1.2 g, ProteinContent 3.7 g, SaturatedFatContent 7.3 g, SodiumContent 315.7 mg, SugarContent 42.5 g
PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE: HOW TO MAK…
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 dozen jumbo cupcakes.
Number Of Ingredients 15
Steps:
- Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.
Nutrition Facts : Calories 602 calories, FatContent 29g fat (9g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 82g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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