Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes Recipe
Gooseberry Patch
The delectable cupcakes are perfect substitutes to the classic cake you love and are ideal sweet treats for the holidays.

Yield:

Makes one dozen

Recipe from

Gooseberry Patch

Ingredients

1 20-oz. can pineapple chunks, drained and 1/2 c. juice reserved
1/3 cup brown sugar, packed
1/3 cup butter, melted
1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 cup butter, softened
1 egg, beaten
Garnish: maraschino cherries

Preparation

Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter; divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full.

Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top each with a cherry.

Note:

Sharon Tillman, Hampton, VA,

101 Cupcake, Cookie & Brownie Recipes

March 2011
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