After eating tons of Christmas cookies and other sweet treats over the holidays, many people make resolutions to eat healthier but find it hard to skip out on dessert.  However, that is no longer an issue with this mini cake. Starring pineapple, which is known for being packed with Vitamin C, this cupcake is a delicious low calorie twist on pineapple upside down cake. Each mini cake is only about 190 calories, which makes it the perfect dessert to help you stick to your New Year’s resolution.

Ingredients:
1/4 cup packed brown sugar
1 can pineapple rings
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1/2 cup milk
2 tbsp pineapple juice

Directions:
Preheat oven to 350 degrees. Spray a cupcake pan with non-stick spray. Sprinkle a bit of the brown sugar into the bottom of each cupcake pan, then top with a pineapple ring. Combine flour, baking powder, and salt in a small bowl. Add the butter and sugar to another bowl and beat until fluffy. Add the eggs, one at a time, mixing in between additions. Beat in the vanilla. Add half of the flour mixture and mix to combine. Mix in the milk and pineapple juice, then stir in the remaining flour. Divide the batter among the cups of your pan, so that the pineapple ring is on the bottom. Bake for 18-22 minutes or until fully cooked. Allow to cool, then invert pan onto a baking sheet to remove cakes.

Makes 12 cakes

Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.