Pineapple Upside-Down Cupcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 tbsp. unsalted butter
- 3/4 c. light brown sugar
- 1 can crushed pineapple
- 12 maraschino cherries
Instructions
- Place a rack in the center of oven and preheat to 350 ºF. Lightly mist 24 cupcake cups with cooking spray and dust with flour.
- For the topping, measure 1 tsp. of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 Tbsp. pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.
- For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until batter is thick and smooth, scraping bowl again if needed. Spoon 1 ⁄3 cup batter onto the topping in each cupcake cup.
- Bake until cakes are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool for at least 15 minutes before serving.
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