Pineapple Upside-Down Cupcakes

  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Servings: 18
  • Rating:

Ingredients

  • TOPPING
  • 3/4 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 1 can (8 oz.) pineapple tidbits in juice, drained (about 3/4 cup)
  • 9 maraschino cherries, cut in half, blotted dry
  • CAKE
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup dry Instant Nonfat Dry Milk
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil

Directions

PREHEAT oven to 325° F (300° F for dark-coated pans). Grease 18 muffin cups.

FOR TOPPING:
COMBINE brown sugar and butter in small bowl. Sprinkle 1 heaping measuring teaspoon of brown sugar mixture into each prepared muffin cup. Arrange 4 to 5 pineapple tidbits and 1/2 cherry on top of each brown sugar mixture.

FOR CAKE:
COMBINE flour, granulated sugar, dry milk, baking powder and salt in large mixer bowl. Add eggs, water and oil. Beat for 30 seconds on medium speed until mixture just forms a batter. Spoon batter into prepared muffin cups, filling 1/2 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool for 1 minute. Run knife around edges of the cupcakes; invert onto wire rack(s). Replace any pineapple pieces. Serve warm or at room temperature.

TIP:
Cupcakes may be reheated on HIGH (100%) power for10 to 15 seconds.