Description
Pineapple upside down cupcakes are a delightful twist on the classic dessert. These individual servings feature a caramelized pineapple slice and a moist vanilla cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 can pineapple slices, drained
- 1/2 cup brown sugar
- Maraschino cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk and vanilla extract.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Prepare a muffin tin by placing a slice of pineapple and a cherry at the bottom of each cup.
- Sprinkle brown sugar over the pineapple.
- Pour batter over the pineapple in each cup, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before flipping them onto a plate.
Notes
- Store leftovers in an airtight container.
- These can be served warm or at room temperature.
- Adjust the sweetness by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pineapple upside down cupcakes, dessert, baking, cupcakes