Simple Pineapple Upside-down Cupcakes Recipe:- In a charming twist on the traditional cake, cupcakes that have pineapples that have been inverted are a delightful alternative. Because they offer a version that can be consumed in a single serving, it is an ideal option for gatherings, picnics, or even just a sweet treat that can be enjoyed at home.
Simple Pineapple Upside-down Cupcakes Recipe
In addition to having a pineapple topping that has been caramelised, these cupcakes have a cake basis that is moist and delicate. There are also other components, such as pineapple. The precise flavour and sensation profile that is characteristic of the tropics is achieved by the interaction of these two components with one another.
Ingredients
For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 can (20 ounces) pineapple slices, drained and cut into small pieces
- Maraschino cherries (optional)
For the Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup pineapple juice (reserved from the canned pineapple)
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
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Instructions
Prepare the Topping: Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Clean and grease a regular muffin tray with 12 cups. Butter that has been melted and brown sugar should be mixed together in a small bowl.
Make sure that the bottom of each muffin cup is filled with approximately one spoonful of the butter-sugar mixture. Position a few chunks of pineapple on top of the mixture that consists of butter and sugar. If you so choose, you can place a cherry in the middle.
Prepare the Batter: Flour, baking powder, and salt should be mixed together in a bowl of medium size using a whisk. In a large bowl, beat the butter that has been softened with the granulated sugar until the mixture is frothy and light. Make sure to give the mixture a thorough pounding after each addition of the eggs.
The vanilla extract should be mixed in. The milk and pineapple juice should be mixed together in a small bowl. The dry components should be added to the butter mixture in alternating fashion, commencing and finishing with the dry ingredients. The milk mixture should also be added. Continue to mix until everything is just mixed.
Assemble the Cupcakes: In each muffin cup, distribute the batter in a uniform layer over the pineapple topping, and fill each cup approximately two thirds of the way. Bake for twenty to twenty-five minutes in an oven that has been preheated, or until a toothpick that has been inserted into the centre comes out clean.
Wait around five minutes for the cupcakes to cool down in the pan. The cupcakes can be removed from the pan by first releasing them by running a knife down the edges of each cupcake, and then inverting the pan onto a baking sheet or a big plate. In the event that any pineapple pieces make their way onto the cupcakes, remove them carefully and reposition them on the cupcakes.
Serve: Serve at room temperature or warm, depending on your preference.
Nutrition
- Calories: 290
- Total Fat: 13 g
- Saturated Fat: 8 g
- Cholesterol: 60 mg
- Sodium: 100 mg
- Total Carbohydrates: 41 g
- Dietary Fiber: 1 g
- Sugars: 29 g
- Protein: 3 g
