These Pineapple Upside-Down Cupcakes are a delicious twist on a classic dessert. They are moist and fluffy cupcakes with a sweet pineapple topping. The pineapple topping is made with brown sugar and butter, giving it a caramelized flavor.
The cupcakes are topped with a creamy cream cheese frosting, which adds an extra layer of sweetness. These cupcakes are perfect for any occasion and are sure to be a hit with family and friends.
Timing For Pineapple Upside-Down Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Yield: 12 cupcakes
-1/2 cup (1 stick) unsalted butter, melted
-1/2 cup packed light brown sugar
-1 can (20 ounces) pineapple slices in juice, drained
-1/4 cup maraschino cherries, drained
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1/2 cup whole milk
1. Preheat oven to 350°F (175°C).
Preheating the oven to 350°F (175°C) is the first step in making delicious pineapple upside-down cupcakes. Before turning on the oven, it is important to make sure the oven racks are in the middle of the oven and that the oven is free from any debris.
Once the oven is ready, set the temperature to 350°F (175°C) and allow it to preheat for at least 15 minutes.
2. Grease a 12-cup muffin tin.
To make pineapple upside-down cupcakes, the first step is to grease a 12-cup muffin tin. This can be done by lightly coating the tin with butter or margarine.
Alternatively, you can use a non-stick cooking spray to ensure that the cupcakes don’t stick to the tin. Once the tin is greased, you can add the pineapple slices and cherries to the bottom of each cup. This will form the base of the cupcakes.
3. In a medium bowl, mix together melted butter, light brown sugar, ground cinnamon.
In a medium bowl, mix together 1/2 cup (115 g) of melted butter, 1/2 cup (100 g) of light brown sugar, and 1/4 teaspoon of ground cinnamon.
Spread this mixture into the bottom of a 9-inch (23 cm) cake pan. Arrange pineapple slices in the pan, and place a maraschino cherry in the center of each slice.
In a separate bowl, whisk together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
4. Spread the mixture evenly over the bottom of the muffin tin.
Next, spread a thin layer of melted butter over the bottom of a muffin tin. Then, sprinkle a layer of brown sugar over the butter. After that, arrange pineapple slices over the brown sugar. Make sure to leave a little space between each slice.
5. Arrange 6 to 8 pineapple rings in the bottom of each cup.
Arranging the pineapple rings is an important step in making pineapple upside-down cupcakes. To begin, you’ll need 6 to 8 pineapple rings for each cup.
Start by lightly greasing the cups of a muffin tin. Then, arrange 6 to 8 pineapple rings in the bottom of each cup. Make sure the pineapple rings are evenly spaced and fit snugly in the cups.
6. In a separate bowl, mix together some ingredients.
In a separate bowl, mix together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
In a large bowl, beat 1/2 cup (115 g) of softened butter and 1 cup (200 g) of granulated sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition.
7. In a third bowl, beat together some ingredients.
In a third bowl, beat together 1/2 cup (115 g) of softened butter, 1 cup (200 g) of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
8. Add 2 eggs, one at a time, beating well after each addition.
Adding eggs to pineapple upside-down cupcakes is a crucial step in the baking process. To do this, start by cracking two eggs into a separate bowl.
Then, add one egg at a time to the cupcake batter, beating the mixture well after each addition. This ensures that the eggs are evenly distributed throughout the batter. Once both eggs have been added, mix the batter until it is light and fluffy.
9. Gradually add the flour mixture to the butter mixture.
Add 1 egg and 1 teaspoon (5 ml) of vanilla extract and mix until combined. Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup (120 ml) of milk. Once all the ingredients are combined, spoon the batter into the muffin tin, filling each cup about two-thirds full.
10. Divide the batter evenly among the muffin cups.
Finally, combine the wet and dry ingredients until a batter is formed. Divide the batter evenly among the muffin cups and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
11. Bake for 20 to 25 minutes.
Finally, fold in 1/2 cup of crushed pineapple and 1/4 cup of pineapple juice. Divide the batter evenly among the cupcake liners and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before serving.
12. Let cool in the tin for 10 minutes.
Finally, bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once the cupcakes are done, let them cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
13. Serve with a dollop of whipped cream or a scoop of ice cream. Enjoy!
Once the cupcakes are done, let them cool for 10 minutes before inverting them onto a plate. Finally, serve with a dollop of whipped cream or a scoop of ice cream. Enjoy!
Nutrition Facts (per serving)
Serving Size: 1 cupcake
Total Fat: 10 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 51 mg
Sodium: 173 mg
Total Carbohydrate: 37 g
Dietary Fiber: 1 g
Sugars: 24 g
Protein: 3 g