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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 55.2
  • Total Fat: 1.9 g
  • Cholesterol: 11.5 mg
  • Sodium: 97.3 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.3 g

View full nutritional breakdown of Pineapple Upside Down Cupcakes calories by ingredient
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Pineapple Upside Down Cupcakes

Submitted by: MISSYMCNEIL
Pineapple Upside Down Cupcakes

Introduction

I was really having a craving and needed to use up a fresh pineapple and Viola! Here comes the cake. It's SUPER moist and yummy! I was really having a craving and needed to use up a fresh pineapple and Viola! Here comes the cake. It's SUPER moist and yummy!
Number of Servings: 24

Ingredients

    3 slices of fresh pineapple
    3 tablespoons margarine
    1/2 cup brown sugar
    1/3 cup butter
    1/2 cup sugar
    1 egg
    1 teaspoon vanilla
    1 cup flour
    1 1/4 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup water (may need more if it's not runny enough)
    1 tablespoon lime juice

Directions

Melt margarine in a pot. Stir in brown sugar and mix well, pour a small amount into each muffin tin (about a 1/4 tablespoon in each one). Arrange pineapple slices in the bottom of each muffin tin.


Cream together butter and white sugar until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients plus 1/2 cup water add more water if it's not runny like cake batter. Beat until all is well mixed. Then add in the 1 tablespoon of lime juice. Put into muffin tins approx 1 tablespoon per tin so that it fills all 24.

Preheat oven to 350F.

Bake for approx 20 minutes. Cool for 5 minutes in the muffin tin then invert the muffins on to a plate.

Number of Servings: 24

Recipe submitted by SparkPeople user MISSYMCNEIL.






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