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Pineapple Upside-down Cupcakes Recipe

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This recipe for Pineapple Upside-down Cupcakes is from Witkowski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping Layer:

-½ stick (4 Tbsp) butter
-⅔ cup packed brown sugar
-1 can pineapple rings
-1 jar maraschino cherries


Cake:
-2 eggs
-⅔ cup sugar
-4 Tbsp pineapple juice
-⅔ cup flour
-1 tsp baking powder
-¼ tsp salt
Directions:
Directions:
Topping:
-Spray cupcake tin with non-stick cooking spray (you'll thank yourself later!)
-Melt the butter in the microwave or over the stove. Add the brown sugar and mix well.
-Spoon a layer of warm brown sugar mixture into the bottom of each cupcake tin, then place ~⅔ of a pineapple ring (or whatever you can fit around the bottom of the cupcake tin) on top. Add a cherry to the center of each pineapple ring.

Cake:
-Preheat oven to 350º.
-In a mixing bowl, mix or beat eggs, sugar, and pineapple juice for ~2 minutes.
-In a separate bowl, mix flour, baking powder, and salt.
-Add dry ingredients to wet ingredients and mix or beat evenly for another 2 minutes.
-Pour cake mixture over the topping ~3/4 of the way full.
-Bake cupcakes for ~20 minutes until a toothpick inserted into the middle comes out clean
-Remove from oven and let cool for 3 minutes. To remove, run a knife around the edge of each cupcake to prevent sides from sticking and flip over onto cooling rack.
Number Of Servings:
Number Of Servings:
~12 cupcakes
Preparation Time:
Preparation Time:
45 minutes (including bake time)

 

 

 

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