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    You are in: Home / Recipes / Pineapple Upside-Down Cupcakes Recipe
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    Pineapple Upside-Down Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Courtly's Note:

    From taste of Home. Submitted by Barbara Hahn. I think these sound delicious and different!

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    Ingredients:

    Yield:

    dozen j ...

    Units: US | Metric

    Directions:

    1. 1
      Line greased jumbo muffin cups with waxed paper; grease the paper and set aside.
    2. 2
      In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup.
    3. 3
      Cook and stir over medium heat until sugar is dissolved.
    4. 4
      Remove from the heat.
    5. 5
      Spoon 1 T. into each muffin cup; top each with a pineapple slice and a cherry.
    6. 6
      In a large mixing bowl, beat eggs and sugar until thickened and lemon colored.
    7. 7
      Beat in the oil, sour cream, and vanilla until smooth.
    8. 8
      Combine the flour, baking powder, baking soda and salt.
    9. 9
      Add to egg mixture; mix well.
    10. 10
      Fill muffin cups two-thirds full.
    11. 11
      Bake at 350 for 28-32 minutes or until a toothpick comes out clean.
    12. 12
      Cool for 5 minutes before inverting onto wire racks to cool completely.
    13. 13
      Garnish with whipped topping if desired.

    Ratings & Reviews:

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    Nutritional Facts for Pineapple Upside-Down Cupcakes

    Serving Size: 1 (2699 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7241.0
     
    Calories from Fat 3186
    44%
    Total Fat 354.0 g
    544%
    Saturated Fat 107.2 g
    536%
    Cholesterol 918.8 mg
    306%
    Sodium 2923.4 mg
    121%
    Total Carbohydrate 983.7 g
    327%
    Dietary Fiber 16.9 g
    67%
    Sugars 693.5 g
    2774%
    Protein 61.8 g
    123%

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