Upside-Down Cupcake

Upside-Down Cupcake


  • 1/4 Cup Butter
  • 2/3 Cup Packed Brown Sugar
  • 1 Cup Chopped Pineapple
  • 1 1/3 Cup All-Purpose Flour
  • 1 Cup Sugar
  • 1/3 Cup Shortening
  • 3/4 Cup Milk
  • 1 Egg
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Lemon Zest
  • 1 1/2 Teaspoons Baking Powder
  • **you can substitute this ingredients with yellow cake mix
  • 6 Maraschino Cherries


  1. Preheat oven to 350 degrees. Melt butter in a small pan. Add brown sugar to melted butter and stir to dissolve, remove from heat. Using a large muffin tin (6 muffins, 3 1/2″ wide openings), distribute butter mixture evenly in each muffin opening. Place 1-2 tablespoons of pineapple in each opening, followed by a cherry pushed down into the center.
  2. Beat remaining ingredients with an electric mix, scraping down the bowl as needed. Beat on high speed for 3 minutes. Pour batter evenly in each muffin opening.
  3. Bake 30-35 minutes or until toothpick inserted in the center comes our clean. Turn upside down onto a cookie sheet immediately. Allow to cool for 15 minutes before serving.

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