Pineapple Upside Down Cupcakes !!

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How to Make this Easy Delish Pineapple Upside Down Cupcakes Recipe Enjoy it and don’t forget to share it! Sharing is Caring!!

 

“These are deliciously moist muffins that that’ll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn’t very long! My entire family just loves them!”

Ingredients

• 4 1/2 cups all-purpose flour
• 2 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons salt
• 2 cups vegetable oil
• 6 eggs
• 3 cups shredded zucchini
• 1 (20 ounce) can crushed pineapple, drained
• 3 teaspoons vanilla extract

Directions

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1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.