Pineapple Upside-Down Cupcakes – a delicious recipe with butter, pineapple, brown sugar, Bisquick. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Put the butter in a small microwave-safe bowl or measuring cup and microwave on high for 30 seconds, cooking for 10 seconds more at a time, if necessary, until the butter is melted.
3
Lightly grease the cups of a 12-hole cupcake tin. Spoon 1 teaspoon of the melted butter into each compartment. Then spoon 1/2 tablespoon of the pineapple into each, and top each with 1 teaspoon of the brown sugar.
4
In a medium-size bowl, beat the baking mix with 1/3 cup cold water until it forms a smooth batter. Divide the batter equally among the 12 cupcake cups, about 1 1/2 tablespoon each. Bake for 15-20 minutes, until a toothpick inserted into the top third of the cupcake comes out clean.
5
Remove from the oven and immediately invert the cupcake tin onto a cookie sheet. Do not remove the cupcake tin immediately; let stand 5 minutes, then remove the tin. Serve the upside-down cupcakes warm or cool.
168
kcal
Calories
11
g
Fat
18
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 tablespoons butter, 1/2 cup unsweetened crushed pineapple, drained, 1/4 cup packed light brown sugar, 1 cup Bisquick.
Yes, Pineapple Upside-Down Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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