Lemon Upside Down Pineapple Cupcakes

After I graduated from the partner process of creating Banana Pudding with Granddad, I moved into other baked goods. The next conquest was Upside Down Pineapple Cake. It was a specialty of Momma’s and she gladly handed it over to me. I followed her instructions to a T! I got so good at it I did not need a recipe or measurements to create and recreate the consistent deliciousness. Then college and education on nutritional decisions...the cake (along with many other recipes) was something I just did not do anymore. Not having a consistently clean kitchen and fully stocked pantry made creating more of a hassle than fun for me.

It was not until my supervisor's spouse gifted me with a box of fresh produce that I began to think back to yesteryears. One time I got a fresh pineapple and was instantly taken back to Momma’s kitchen and making this cake. My whole being yearned to have those flavors, but I knew it needed a twist. That’s right folks: I went ROGUE! A little secret between us: I am not the biggest fan of pineapple. I made the cake often because my family and others enjoyed it. I rarely ate it, but enjoyed the reaction of others as they took in my art. I learned then why Momma enjoyed cooking, but did not always eat her finished product: food heals and connects. Food is for the people to commune over. Food is to heal the needs and desires of the people. When one serves food, it should never be to gain praise but to share and help others when they need it most.

Anywho, the twist came with bringing lemon in the mix...and updating the cake to cup size. I played around with the flavors and fell in love with the outcome! I am sure you will enjoy it as well. Let me know what you think :)

Money Matters
This recipe was fairly inexpensive. The recipe costs about $15 to make 24 cupcakes, which is 1.60/cupcake. This is a steal, especially when you taste the quality.

#ROGUElyfe
I went rogue on the cake flavor, but you could: