Description
Scrumptious pineapple upside down cupcakes bring a delightful twist to classic desserts. Caramelized fruit and moist cake create a perfect balance of sweetness that will tempt you to savor every delectable bite.
Ingredients
Scale
Cupcake Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup pineapple juice
- 1/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Caramelized Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 12 pineapple slices, cut to fit muffin tins
- 12 maraschino cherries
Note: All measurements are provided in both standard and American units.
Instructions
- Prepare the oven to 350F (175C) and generously coat a 12-cup muffin tin with non-stick spray or butter to ensure easy removal.
- Create the caramelized base by whisking melted butter with brown sugar until smooth, then evenly distribute the mixture across each muffin cavity.
- Arrange a single pineapple slice and a vibrant maraschino cherry at the bottom of each prepared cup, creating a colorful foundation.
- In a large mixing bowl, cream together softened butter with granulated and brown sugars until the mixture becomes light and airy, developing a fluffy texture.
- Incorporate eggs individually into the butter-sugar mixture, blending thoroughly after each addition, then gently fold in vanilla extract for enhanced flavor.
- Separately, sift together flour, baking powder, baking soda, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, alternating with pineapple juice and milk, stirring gently to maintain a smooth, consistent batter.
- Carefully spoon the batter over the pineapple and cherry layer, filling each cup approximately three-quarters full to allow room for rising.
- Bake for 20-25 minutes, monitoring until a toothpick inserted into the center emerges clean and the tops turn golden brown.
- Allow cupcakes to rest in the tin for 5 minutes, then swiftly invert onto a baking sheet, letting the caramelized topping naturally release from the pan.
- Let the cupcakes cool completely, allowing the flavors to settle and the caramel to set before serving.
Notes
- Perfectly grease the muffin tin with butter or cooking spray to ensure the cupcakes release smoothly without sticking.
- Use room temperature ingredients like eggs and butter to create a more uniform and fluffy batter that blends seamlessly.
- Gently fold dry ingredients into wet ingredients to maintain air bubbles and prevent dense, tough cupcakes.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add a pinch of xanthan gum to improve texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg