Description of this recipe
Pineapple Upside-Down Cupcakes are a delightful twist on the classic pineapple upside-down cake, served in individual portions that are perfect for sharing or enjoying solo. These moist, flavorful cupcakes are topped with a luscious caramelized pineapple and cherry mixture that adds a burst of tropical sweetness to every bite. With a soft, buttery cake base infused with pineapple juice, these cupcakes are a crowd-pleaser at any gathering.
Why you will love this recipe
These Pineapple Upside-Down Cupcakes are not only visually stunning but also incredibly easy to make. They combine the nostalgic flavors of a traditional dessert with the convenience of individual servings. The balance of sweetness from the brown sugar and the tartness of the pineapple creates a harmonious flavor profile. Plus, they are perfect for any occasion, from birthday parties to casual get-togethers, and will leave your guests raving about your baking skills!
Introduction
There’s something magical about the combination of pineapple and cherries that transports you to a tropical paradise. Pineapple Upside-Down Cake has long been a beloved dessert, but these Pineapple Upside-Down Cupcakes take that classic recipe and put a fun, modern spin on it. Imagine sinking your teeth into a fluffy cupcake topped with caramelized pineapple and a cherry—pure bliss! Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to bring a smile to your face.
In this article, I will guide you through the process of creating these delightful cupcakes, sharing tips and tricks to ensure that they turn out perfectly every time. So, roll up your sleeves, preheat your oven, and let’s get baking!
Ingredients:
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 can (20 oz) pineapple rings, drained and cut into small chunks
- Maraschino cherries, halved
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice (reserved from the canned pineapple)
- ¼ cup whole milk
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners to ensure easy removal of the cupcakes once baked.
Step 2: Prepare the Topping
In a small bowl, mix the melted butter and brown sugar until well combined. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup. Next, place a few chunks of pineapple and half a maraschino cherry on top of the brown sugar mixture in each cup, creating a beautiful base for the cupcakes.
Step 3: Make the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Alternate adding the dry ingredients and the reserved pineapple juice and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 4: Assemble and Bake
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. This will allow the cupcakes to rise without overflowing. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown and slightly springy to the touch.
Step 5: Cool and Invert
Once baked, let the cupcakes cool in the pan for about 5 minutes. Then, carefully invert the pan onto a baking sheet or serving tray to release the cupcakes. The caramelized topping will now be on top, creating a stunning presentation!
Serving Suggestions:
Serve these Pineapple Upside-Down Cupcakes warm or at room temperature. They are delightful on their own but can also be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Garnish with fresh mint leaves for a pop of color and freshness.
Tips:
- Use Fresh Pineapple: If you prefer, you can use fresh pineapple instead of canned for an even more vibrant flavor. Just make sure to cut it into small, even pieces.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, but they are best enjoyed fresh.
- Customize Your Toppings: Feel free to experiment with different fruits or toppings. Sliced strawberries or peaches can be a delicious alternative to pineapple.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Nutritional Information:
- Calories: Approximately 210 per cupcake
- Protein: 2g
- Sodium: 150mg
Conclusion
Pineapple Upside-Down Cupcakes are a delightful dessert that brings a taste of the tropics to your kitchen. They are not only visually appealing but also bursting with flavor, making them a perfect addition to any dessert table. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these cupcakes are sure to impress. So gather your ingredients, follow the steps, and enjoy the deliciousness that awaits!
Questions and Answers:
- Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used for a more vibrant flavor. Just make sure to cut it into small, even pieces for even cooking. - How can I store leftover cupcakes?
Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. - Can I make these cupcakes ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it. Just make sure to bring it to room temperature before baking. - What can I serve with these cupcakes?
These cupcakes are delicious on their own but pair wonderfully with vanilla ice cream or whipped cream for an extra decadent dessert. - Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend has a good binding agent for best results.