Description
Pineapple Upside Down Cupcakes are a tropical delight that brings a burst of flavor in every bite. These mini cakes feature a moist vanilla base topped with caramelized pineapple and a sweet cherry, making them perfect for any occasion. Easy to make and visually stunning, they promise to impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk (or almond/coconut milk)
- 2 tsp baking powder
- ½ tsp salt
- 4 tbsp unsalted butter (for topping)
- ½ cup brown sugar (light or dark)
- 1 can pineapple rings (or fresh, sliced)
- Maraschino cherries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a saucepan, melt 4 tablespoons of butter with brown sugar until bubbly. Pour into the muffin cups and place pineapple rings topped with cherries.
- In a bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk.
- In another bowl, combine flour, baking powder, and salt; gradually mix into the wet ingredients until just blended.
- Distribute batter evenly over the pineapple-topped mixture in the muffin tin.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Cool for five minutes before flipping onto a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg