Pineapple Upside Down Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 C Sugar1/2 C Margarine2 Eggs2 t Vanilla Extract1 1/2 C Flour1 3/4 t Baking Powder1/2 C Milk1 can Pineapple Chunks (halved thinner)1/3 C Dried Cranberries6 T Margarine1 C Brown Sugar
1. Preheat oven to 350 degrees & spray tins with non-stick spray.
2. Cream margarine & sugar.
3. Beat in eggs & vanilla.
4. Whisk flour & baking powder together & add flour mixture to batter in two stages.
5. Stir in milk until batter is smooth.
6. Melt margarine and brown sugar in microwave.
7. Drop a spoonful of brown sugar mixture in each tin.
8. Place 4 sliced pineapple chunks in each tin.
9. Drop 3-5 cranberries in each tin & fill each tin 1/2 full with batter.
10. Bake for 20 - 25 minutes.
11. Cool pans for 5 minutes. Remove & serve warm.
Serving Size: makes 18 cupcakes
Number of Servings: 18
Recipe submitted by SparkPeople user SARRASRI.
2. Cream margarine & sugar.
3. Beat in eggs & vanilla.
4. Whisk flour & baking powder together & add flour mixture to batter in two stages.
5. Stir in milk until batter is smooth.
6. Melt margarine and brown sugar in microwave.
7. Drop a spoonful of brown sugar mixture in each tin.
8. Place 4 sliced pineapple chunks in each tin.
9. Drop 3-5 cranberries in each tin & fill each tin 1/2 full with batter.
10. Bake for 20 - 25 minutes.
11. Cool pans for 5 minutes. Remove & serve warm.
Serving Size: makes 18 cupcakes
Number of Servings: 18
Recipe submitted by SparkPeople user SARRASRI.
Nutritional Info Amount Per Serving
- Calories: 178.6
- Total Fat: 8.2 g
- Cholesterol: 18.7 mg
- Sodium: 139.4 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
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