Pineapple Upside Down Cupcakes
Introduction:
Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert. These individual treats feature caramelized pineapple slices and maraschino cherries atop a moist and fluffy vanilla cupcake. Perfect for parties, gatherings, or simply as a sweet indulgence, these cupcakes are sure to impress with their tropical flavor and charming presentation.
Ingredients:
For the Pineapple Upside Down Topping:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 6 slices pineapple rings, canned
- 12 maraschino cherries, drained
For the Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- Prepare the Pineapple Upside Down Topping:
- In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar until dissolved and the mixture is smooth.
- Divide the butter and sugar mixture evenly among the muffin cups, filling the bottom of each cup.
- Place a pineapple ring on top of the butter and sugar mixture in each muffin cup. Place a maraschino cherry in the center of each pineapple ring.
- Make the Cupcake Batter:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth batter forms.
- Assemble the Cupcakes:
- Spoon the cupcake batter evenly over the pineapple slices and cherries in the muffin cups, filling each cup about 2/3 full.
- Bake the Cupcakes:
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes.
- Carefully invert the cupcakes onto a wire rack to cool completely before serving.
Tips:
- Be sure to use canned pineapple slices that are packed in juice, not syrup.
- If you prefer a more intense pineapple flavor, you can brush the pineapple slices with pineapple juice before placing them in the muffin cups.
- These cupcakes are best served the same day they are made, but they can be stored in an airtight container at room temperature for up to 2 days.
Description:
Pineapple Upside Down Cupcakes offer all the classic flavors of the traditional dessert in individual, handheld servings. With their caramelized pineapple topping and moist vanilla cake base, these cupcakes are a nostalgic treat that evoke memories of sunny days and tropical getaways. Serve them at your next gathering for a sweet taste of paradise.
Nutritional Information:
(Serving Size: 1 cupcake)
- Calories: 240 kcal
- Total Fat: 11g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g
(Note: Nutritional information is approximate and may vary depending on specific ingredients and serving size.)