Pineapple Upside Down Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Pineapple Upside Down Cupcakes calories by ingredient
Introduction
A delicious, sweet, mini pineapple upside down cake adaption. A delicious, sweet, mini pineapple upside down cake adaption.Number of Servings: 18
Ingredients
-
1 C Sugar
1/2 C Margarine
2 Eggs
2 t Vanilla Extract
1 1/2 C Flour
1 3/4 t Baking Powder
1/2 C Milk
1 can Pineapple Chunks (halved thinner)
1/3 C Dried Cranberries
6 T Margarine
1 C Brown Sugar
Directions
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.