Introduction
Pineapple Upside-Down Cupcakes are a delightful mini version of the classic dessert. These cupcakes feature a moist yellow cake topped with a caramelized pineapple ring and a sweet cherry for the perfect single-serving treat. Ideal for parties or family gatherings, these cupcakes are as beautiful as they are delicious.
Ingredients
For the Topping:
¼ cup unsalted butter, melted
½ cup brown sugar, packed
6 pineapple rings, halved
12 maraschino cherries
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup pineapple juice
½ cup whole milk
Preparation Tips
Use fresh pineapple for a more vibrant flavor, though canned works well for convenience.
Ensure the brown sugar and butter mixture is evenly spread in the muffin tin for a uniform topping.
Line the muffin tin with parchment liners if you’re concerned about sticking.
Instructions
Step 1: Prepare the Topping
Preheat your oven to 350°F (175°C). In a small bowl, mix the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into each cup of a greased 12-cup muffin tin. Place a halved pineapple ring in each cup and add a cherry to the center of each ring.
Step 2: Make the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice and milk. Begin and end with the dry ingredients, mixing until just combined.
Step 4: Assemble and Bake
Spoon the batter evenly over the pineapple and cherry topping in the muffin tin, filling each cup about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 5: Cool and Serve
Let the cupcakes cool in the pan for 5 minutes. Run a knife around the edges to loosen, then invert the cupcakes onto a baking sheet or serving platter. Serve warm or at room temperature.
Description
Pineapple Upside-Down Cupcakes are moist, sweet, and bursting with tropical flavor. The caramelized pineapple topping and vibrant cherry create a stunning presentation, making these cupcakes a hit at any event.
Nutritional Information (Per cupcake, based on 12 cupcakes)
Calories: 250
Protein: 3g
Carbohydrates: 35g
Fat: 11g
Fiber: 1g
Frequently Asked Questions (FAQs)
Can I make these cupcakes ahead of time?
Yes, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze these cupcakes?
Absolutely. Freeze them individually wrapped for up to 3 months. Thaw at room temperature before serving.
Can I use a boxed cake mix?
Yes, a yellow cake mix works well if you’re short on time.
Recommendations
Serve these cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Add a pinch of cinnamon or nutmeg to the brown sugar topping for a warm, spiced twist.
Try mini muffin tins for bite-sized pineapple upside-down treats.
Conclusion
Pineapple Upside-Down Cupcakes are a fun and flavorful twist on a classic dessert. Easy to make and always a crowd-pleaser, they’re perfect for any occasion. Give this recipe a try and enjoy a little slice of tropical heaven in every bite!