Pineapple Upside Down Cupcakes
Transform your dessert game with these delightful Pineapple Upside Down Cupcakes, a charming twist on the classic retro cake that’s perfect for individual servings. Bursting with tropical sweetness, these mini treats feature a luscious layer of caramelized brown sugar, buttery pineapple slices, and vibrant maraschino cherries, all topped with a fluffy vanilla-infused sponge cake. The easy-to-make batter comes together in minutes, while the simple upside-down baking technique creates a stunning presentation with minimal effort. Perfect for parties, picnics, or a nostalgic indulgence at home, these cupcakes are as visually stunning as they are delicious. Impress your guests with these beautiful, single-serve desserts that celebrate the perfect marriage of buttery caramel and fruity goodness!
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Recipe Information
Ingredients
- 0.75 cups Brown sugar
- 0.25 cups Unsalted butter (melted)
- 10 slices Canned pineapple slices
- 10 pieces Maraschino cherries (stem removed)
- 1.5 cups All-purpose flour
- 1 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Whole milk
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
Instructions
Preheat your oven to 350°F (175°C) and grease a standard muffin tin generously.
In a small bowl, combine the melted butter and brown sugar. Divide this mixture evenly among the muffin cups (approximately 1 tablespoon per cup).
Cut the canned pineapple slices into pieces that will fit snugly at the bottom of each muffin cup. Place one piece of pineapple in each cup, and add one maraschino cherry in the center of each pineapple piece.
In a medium mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix until well combined.
Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix on low speed until all ingredients are moistened, then increase to medium speed and beat for 2 minutes.
Add the eggs one at a time, beating well after each addition until the batter is smooth and creamy.
Spoon the cake batter evenly over the pineapple and cherry layers, filling each muffin cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes. Run a knife around the edges of each cupcake, then carefully invert the pan onto a baking sheet or a cooling rack to release the cupcakes.
Let the cupcakes cool completely before serving. Enjoy your Pineapple Upside Down Cupcakes!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 43.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
