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Pineapple Upside-Down Cupcakes

NESTLÉ CARNATION
Prep:
25 mins
Cooking:
18 mins
Cooling:
0 min
Yields:
18 cupcakes
Pineapple Upside-Down Cupcakes

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 NESTLÉ® CARNATION® 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.

Nutritional Information

  • Serving Size
    1/18 cupcakes of recipe
  • Calories 190
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 2g 10%
  • Cholesterol 25mg 8%
  • Sodium 95mg 4%
  • Carbohydrates 30g 10%
  • Dietary Fiber 0g 0%
  • Sugars 20g
  • Protein 3g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 4%