Brunch

Pineapple Upside Down Cupcakes is for Dessert.

Pineapple Upside Down Cupcakes takes 20 minutes to prepare.

Pineapple Upside Down Cupcakes takes 25 minutes to cook.

Pineapple Upside Down Cupcakes makes 18 servings.

The ingredients for Pineapple Upside Down Cupcakes are:

1 C Sugar
1/2 C Margarine
2 Eggs
2 t Vanilla Extract
1?1/2 C Flour
1?3/4 t Baking Powder
1/2 C Milk
1 can Pineapple Chunks (halved thinner)
1/3 C Dried Cranberries
6 T Margarine
1 C Brown Sugar

Here is how you make Pineapple Upside Down Cupcakes:

1. Preheat oven to 350 degrees & spray tins with non-stick spray.2. Cream margarine & sugar.3. Beat in eggs & vanilla.4. Whisk flour & baking powder together & add flour mixture to batter in two stages.5. Stir in milk until batter is smooth.6. Melt margarine and brown sugar in microwave.7. Drop a spoonful of brown sugar mixture in each tin.8. Place 4 sliced pineapple chunks in each tin.9. Drop 3-5 cranberries in each tin & fill each tin 1/2 full with batter.10. Bake for 20 - 25 minutes.11. Cool pans for 5 minutes. Remove & serve warm.Serving Size: makes 18 cupcakesNumber of Servings: 18Recipe submitted by SparkPeople user SARRASRI.

The nutritional information for Pineapple Upside Down Cupcakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 178.6

• Total Fat: 8.2 g
• Cholesterol: 18.7 mg
• Sodium: 139.4 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 0.2 g
• Protein: 0.9 g