Pineapple Upside-Down Cupcakes

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Pineapple Upside-Down Cupcakes

Introduction

Have you ever wanted to enjoy the classic flavors of pineapple upside-down cake in a convenient and portable form? Look no further than pineapple upside-down cupcakes! These delightful treats combine the sweetness of caramelized pineapple and cherries with a fluffy, moist cake. Whether you’re hosting a party or simply craving a sweet treat, these cupcakes are sure to impress. In this article, we’ll guide you through the step-by-step process of making pineapple upside-down cupcakes and share some expert tips for success.

Why You’ll Love This Recipe

There are several reasons why you’ll fall in love with pineapple upside-down cupcakes:

  • They are incredibly easy to make, even for beginners in the kitchen.
  • The combination of caramelized pineapple and cherries creates a delightful flavor profile.
  • The cupcakes are moist, fluffy, and simply irresistible.
  • They make for a perfect dessert or a sweet indulgence any time of the day.

Ingredients

For the cupcakes, you’ll need the following ingredients:

  • 1 can (20 ounces) pineapple slices
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Note: If you prefer, you can substitute the vegetable oil with melted coconut oil for added tropical flavor.

Step-by-Step Instructions

Follow these simple steps to create your delicious pineapple upside-down cupcakes:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Drain the pineapple slices and reserve the juice for later use.
  3. In a small bowl, combine the melted butter and brown sugar. Mix well until the sugar is dissolved.
  4. Spoon the butter and brown sugar mixture evenly into the bottom of each cupcake liner.
  5. Place a pineapple slice on top of the butter and brown sugar mixture in each liner. If needed, cut the slices to fit.
  6. In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  7. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  8. Add half of the dry ingredients to the wet ingredients and mix until just combined.
  9. Pour in the milk and mix again until the batter is smooth.
  10. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
  11. Spoon the cupcake batter on top of the pineapple slices, filling each liner about 2/3 full.
  12. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  13. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes.
  14. Transfer the cupcakes to a wire rack to cool completely.
  15. Once cooled, carefully remove the cupcake liners.

Pro tip: To enhance the presentation, you can garnish each cupcake with a maraschino cherry on top.

Expert Tips for Success

Follow these expert tips to ensure your pineapple upside-down cupcakes turn out perfectly:

  • Make sure to properly grease the cupcake liners to prevent sticking.
  • For an extra burst of flavor, brush the reserved pineapple juice on top of the cupcakes before serving.
  • Allow the cupcakes to cool completely before removing the liners to avoid breaking them.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days.

Variations and Substitutions

Feel free to get creative and customize your pineapple upside-down cupcakes:

  • Add a sprinkle of cinnamon to the batter for a warm and cozy flavor.
  • Replace the pineapple slices with other fruits, such as peaches or mangoes.
  • For a tropical twist, mix shredded coconut into the batter.
  • If you prefer a healthier option, use whole wheat flour instead of all-purpose flour.

Serving Suggestions

Pineapple upside-down cupcakes are delicious on their own, but you can take them to the next level with these serving suggestions:

  • Serve the cupcakes warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
  • Pair them with a cup of freshly brewed coffee or a glass of cold milk.
  • For a festive touch, serve the cupcakes as part of a tropical-themed dessert platter with other fruity treats.

FAQs

Here are answers to some common questions about pineapple upside-down cupcakes:

Q: Can I use fresh pineapple instead of canned pineapple?

A: Absolutely! Fresh pineapple can be used as a delicious alternative. Simply slice the pineapple into rings and follow the recipe as instructed.

Q: Can I make pineapple upside-down cupcakes in advance?

A: Yes, you can make the cupcakes a day in advance. Just store them in an airtight container at room temperature.

Q: Can I freeze pineapple upside-down cupcakes?

A: Yes, you can freeze the cupcakes for up to 2 months. Thaw them in the refrigerator before serving.

Final Thoughts

Pineapple upside-down cupcakes are a delightful twist on the classic cake. With their caramelized pineapple and fluffy cake, they are sure to satisfy your sweet tooth. Whether you’re baking for a special occasion or simply craving a treat, these cupcakes are a crowd-pleaser. Give this recipe a try and enjoy the tropical flavors in every bite. Don’t forget to share your baking adventures with us!

Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes

Recipe by Author

Enjoy the classic flavors of pineapple upside-down cake in a convenient and portable form with pineapple upside-down cupcakes. These delightful treats combine the sweetness of caramelized pineapple and cherries with a fluffy, moist cake.

Course: Dessert Cuisine: American Difficulty: medium
★
★
★
★
☆
4.5 from 120 votes
🍽️
Servings
12
⏱️
Prep time
30
minutes
🔥
Cooking time
18
minutes
📊
Calories
250
kcal
Cook Mode
Keep the screen of your device on

Ingredients

  • 1 can (20 ounces) pineapple slices
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Directions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Drain the pineapple slices and reserve the juice for later use.
  3. In a small bowl, combine the melted butter and brown sugar. Mix well until the sugar is dissolved.
  4. Spoon the butter and brown sugar mixture evenly into the bottom of each cupcake liner.
  5. Place a pineapple slice on top of the butter and brown sugar mixture in each liner. If needed, cut the slices to fit.
  6. In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  7. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  8. Add half of the dry ingredients to the wet ingredients and mix until just combined.
  9. Pour in the milk and mix again until the batter is smooth.
  10. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
  11. Spoon the cupcake batter on top of the pineapple slices, filling each liner about 2/3 full.
  12. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  13. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes.
  14. Transfer the cupcakes to a wire rack to cool completely.
  15. Once cooled, carefully remove the cupcake liners.

Nutrition Facts

Calories: 250
Fat: 9
Carbohydrates: 40
Protein: 3
Sodium: 180
Fiber: 1
Sugar: 25