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Pineapple Upside-Down Cupcakes

Level
Easy
Prep
25 minutes
Cook
18 minutes
Servings
18 cupcakes
KEY INGREDIENTS
INGREDIENTS
  • 3/4 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 1 can (8 ounces) pineapple tidbits in juice, drained (about 3/4 cup)
  • 9 maraschino cherries, cut in half, blotted dry
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil
MAKE IT
Step 1
Preheat oven to 325° F (300° F for dark-coated pans). Grease 18 muffin cups.
Step 2
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.
Step 3
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.
Step 4
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.
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