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Pineapple Upside-Down Cupcakes

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Recipe

 

Yield

12 cupcakes

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup butter
or margarine
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7 tablespoons brown sugar
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1 teaspoon cinnamon
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1 can pineapple, canned, crushed
(reserve juice)
*
6 maraschino cherries
drained and halved
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1 cup cake flour
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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1 large eggs
separated, at room temperature
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¼ cup butter
or margarine, softened
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¼ cup sugar
white
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1 teaspoon vanilla extract
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½ cup pineapple juice
reserved from above can
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Ingredients

Amount Measure Ingredient Features
59 ml butter
or margarine
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105 ml brown sugar
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5 ml cinnamon
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1 can pineapple, canned, crushed
(reserve juice)
*
6 maraschino cherries
drained and halved
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237 ml cake flour
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7.5 ml baking powder
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1.3 ml salt
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1 large eggs
separated, at room temperature
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59 ml butter
or margarine, softened
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59 ml sugar
white
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5 ml vanilla extract
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118 ml pineapple juice
reserved from above can
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Directions

Lightly grease each 2½ inch cup in a 12-cup muffin tin.

For topping, melt butter in a small saucepan.

Stir in sugar and Cinnamon until blended.

Remove from heat and add ½ cup of the pineapple (save remainder for another use).

Spoon about 1 tablespoon. of topping into each muffin cup. Place a cherry half, round side down, in center of each.

In small bowl, combine flour, Baking Powder and salt.

In another bowl, beat egg white with electric mixer until stiff peaks form.

In large bowl, beat butter and sugar with electric mixer (no need to clean beaters) until fluffy.

Beat in egg yolk and Vanilla Extract.

Alternately add flour mixture and pineapple juice, beating well after each addition.

Gently fold beaten egg white into batter.

Pour evenly into muffin cups.

Bake at 350? for 20 to 25 minutes or until cupcakes test done.

Cool in pan on wire rack 10 minutes. Invert onto cookie sheet and gently tap each cup to release cupcakes.

Serve warm or at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 50444% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 340mg 14%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 15% Vitamin C 23%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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