The Pioneer Woman Tasty Kitchen
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Pineapple Upside Down Cupcakes

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Level: Easy

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Description

Tender vanilla cake topped with a rich caramel sauce and juicy fruit. If you like the cake, you’ll go crazy over the cupcakes!

Ingredients

  • ⅔ cups Brown Sugar
  • 1 cup Butter, Divided
  • 2 cans (20 Oz. Size) Sliced Pineapple
  • 1 jar (10 Oz. Size) Maraschino Cherries
  • 2-½ cups All-purpose Flour
  • ¼ teaspoons Salt
  • 2-½ teaspoons Baking Powder
  • ⅓ cups White Sugar
  • 1 teaspoon Vanilla
  • 3 whole Eggs
  • 1-¼ cup Whole Milk

Preparation

Preheat oven to 350ºF. Spray muffin tin with nonstick baking spray.

In a medium bowl, combine brown sugar and 1/4 cup (4 tablespoons) melted butter. Divide between muffin tins. Add 1 pineapple slice and 1 cherry to each.

In a large bowl, combine flour, salt, and baking powder.

In another large bowl, cream remaining butter and sugar until light and fluffy. Add vanilla and eggs, one at a time. Alternate adding flour mixture and milk until everything is just combined.

Divide evenly between prepared pans. Bake for 18–22 minutes. Cool before flipping over.

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