Indulge in the tropical sweetness of pineapple upside down cupcakes—perfect for a fun dessert or a unique treat at your next gathering. These charming cupcakes feature a caramelized pineapple slice atop a moist vanilla cupcake, delivering a burst of flavor in every bite. Whether you’re a seasoned baker or a novice, this recipe is simple and rewarding, making it a must-try for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 can (8 oz) pineapple slices, drained
- 1/2 cup brown sugar
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 15 minutes, with an additional 20 minutes of cooking time.
Nutritional Value
Each serving (1 cupcake) contains approximately 200 calories, 8g fat, 32g carbohydrates, 1g protein, and 15g sugar. This is based on one cupcake.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In each cupcake liner, place a slice of pineapple and sprinkle brown sugar over it.
- Pour the batter over the pineapple slices, filling each liner about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before inverting onto a serving plate.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour or almond flour for a gluten-free option. Additionally, coconut milk can replace regular milk for a tropical twist.
Serving and Pairings
These cupcakes are delightful on their own but pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve them alongside fresh fruit for a refreshing dessert spread.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) for a few minutes.
Cooking Mistakes
- Don’t overmix the batter to avoid dense cupcakes.
- Ensure your oven is preheated for even baking.
- Use ripe pineapples for the best flavor.
- Don’t skip the brown sugar layer for caramelization.
- Allow cupcakes to cool slightly before inverting.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Experiment with different fruits like peaches or cherries.
- Add a pinch of cinnamon for extra warmth.
- Drizzle with caramel sauce before serving for added sweetness.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just ensure it’s ripe and cut into slices similar to the canned version for even cooking.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done baking.
Can I make these cupcakes ahead of time?
Absolutely! You can make them up to a day in advance. Store them in an airtight container until ready to serve.
What can I substitute for butter?
You can use coconut oil or vegetable oil as a substitute for butter in this recipe.
How do I make these cupcakes more festive?
Top with colorful sprinkles or edible flowers for a fun, festive look!
Conclusion
Pineapple upside down cupcakes bring a delightful twist to the classic dessert, combining the tropical flavor of pineapple with the moistness of a cupcake. Easy to make and fun to serve, they are sure to impress your guests. Enjoy this delicious treat on any occasion!
Pineapple Upside Down Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 can 8 oz pineapple slices, drained
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In each cupcake liner, place a slice of pineapple and sprinkle brown sugar over it.
- Pour the batter over the pineapple slices, filling each liner about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before inverting onto a serving plate.
