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Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes recipe
photo by:kraft
Fancy frosted cupcakes, be warned. The contender is back. Sweet fruit bakes on the bottom of lemon cake for a new mini-take on a classic crowd-pleaser.
20 min
38 min
24 servings
Magazine Acquisition
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Was brave and made this recipe for the first time and took to a gathering of 12 adults. Everyone raved about it. A little work involved putting it all together but nice presentation and deeelicious
I've made this twice and everyone agrees my 'changes' made it better. I put the cherry in the liner and then sprinkled the nuts in. Then I poured the pineapple mixture on top. I used crushed, drained pineapple. I ended up making another half batch of the pineapple mixture to use up the cake batter and ended up with 34 cupcakes.
Yum! I didn't have a lemon so I swapped out the cake mix with a lemon cake mix that I had and it was perfect. Hopefully there will be some left for my husband when he gets home from work... I really want to eat them all!!
I had enough batter to make another 6 (30 total), I had to bake them almost double the amount of time listed and they ran over into my oven. They are tasty, if the kids like them I will repeat, if
This was great! I would definatley make it again. I left out the nuts, lemon, and cherry though.
I made this recipe leaving out the lemon zest, only because I forgot to add it and it was so moist and delicious and the small portions work well in my diet. I took several cupcakes to work (so that I wouldn't eat them all) and had requests to bring more and the recipe!
I made these cupcakes and they are so so good. I left out the nuts, but did everything else the same. The lemon is a nice refreshing taste with the pineapple. And yes the cupcakes are almost full before you bake them but they do not rise above the pan very much. I ate one warm and One cold. Either way they are great.
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