Pineapple Upside-Down Cupcakes

1/4 cup butter or margarine
7 tablespoons brown sugar
1 teaspoon cinnamon
1 can pineapple, canned, crushed (reserve juice)
6 maraschino cherries drained and halved
1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg separated, at room temperature
1/4 cup butter or margarine, softened
1/4 cup sugar white
1 teaspoon vanilla extract
1/2 cup pineapple juice reserved from above can

Lightly grease each 2 1/2 inch cup in a 12-cup muffin tin. For topping, melt butter in a small saucepan. Stir in sugar and cinnamon until blended. Remove from heat and add 1/2 cup of the pineapple (save
remainder for another use). Spoon about 1 tbsp. of topping into each muffin cup. Place a cherry half, round side down, in center of each.

In small bowl, combine flour, baking powder and salt. In another bowl, beat egg white with electric mixer until stiff peaks form.

In large bowl, beat butter and sugar with electric mixer (no need
to clean beaters) until fluffy. Beat in egg yolk and vanilla Extract. Alternately add flour mixture and pineapple juice, beating well
after each addition.

Gently fold beaten egg white into batter. Pour evenly into muffin cups. Bake at 350° for 20 to 25 minutes or until cupcakes test done. Cool in pan on wire rack 10 minutes. Invert onto cookie sheet and gently tap each cup to release cupcakes.

Serve warm or at room temperature.

Oatmeal Banana Cupcakes

1/2 cup butter or margarine, softened
1/2 cup sugar
2 large eggs
1 cup bananas mashed
3/4 cup honey
1 1/2 cups flour, all-purpose
1 cup oats, quick cooking
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

In a mixing bowl, mix butter and sugar. Add eggs, bananas, honey and mix well. Combine dry ingredients. Stir into creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for approximately 18-20 minutes.

Cool in pan for 10 minutes.

Lemon Cream Cupcakes

1 cup butter softened
2 cups sugar
3 large eggs
2 teaspoons lemon zest grated
1 teaspoon vanilla extract
3 1/2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream

Frosting:
3 tablespoons butter softened
2 1/4 cups powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon lemon zest grated
1 tablespoon milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degree F for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until
smooth.

Frost cupcakes.

Apricot Cupcakes

6 large eggs
3 cups apricot preserves (jam)
3/4 cup applesauce
3/4 cup butter softened
2 tablespoons vanilla extract
3 cups flour, all-purpose
2 cups oats
1 tablespoon baking powder
3/4 teaspoon salt
3 3/4 teaspoons pumpkin pie spice

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins.

Bake 18 minutes, until golden brown.

For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container.

Applesauce Cupcakes

1/2 cup margarine
1 each egg
1/4 cup sugar
1 1/2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons nutmeg
1 cup applesauce
1 teaspoon vanilla extract
1/4 cup walnuts chopped

Preheat oven to 375 F. Cream margarine until fluffy. Beat eggs and sugar; add to margarine and blend.

Sift together dry ingredients. Add to margarine mixture alternately with applesauce, mixing well after each addition. Stir in vanilla and nuts.

Spoon into 12 cupcake pans sprayed with vegetable pan spray or use paper baking cups. Bake 15-20 min.