Introduction
These Pineapple Upside-Down Cupcakes bring a delightful tropical twist to the classic dessert. Perfectly portioned, these cupcakes are ideal for any gathering, offering a bite-sized indulgence of sweet pineapple, buttery cake, and a touch of caramelized brown sugar.
Detailed Ingredients with measures
50g unsalted butter, melted
100g brown sugar
10 pineapple rings, cut in half
10 maraschino cherries
120g all-purpose flour
100g granulated sugar
1 tsp baking powder
60g unsalted butter, softened
120ml milk
1 large egg
1 tsp vanilla extract
Prep Time
15 mins
Cook Time, Total Time, Yield
Cook Time: 25 mins
Total Time: 40 mins
Yield: 10 cupcakes
Directions
1. Preheat your oven to 180°C (350°F). Grease a muffin tin with non-stick cooking spray.
2. In each muffin cup, add 1 teaspoon of melted butter and 1 tablespoon of brown sugar. Place a halved pineapple ring and a cherry in the center of each muffin cup.
3. In a medium bowl, mix flour, granulated sugar, and baking powder. Add softened butter and mix until the mixture is crumbly.
4. In another bowl, whisk together milk, egg, and vanilla extract. Gradually incorporate the wet ingredients into the dry ingredients, stirring until just combined.
5. Spoon the batter over the pineapple and cherries in each muffin cup, filling almost to the top.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes. Then invert the pan onto a baking sheet to remove the cupcakes.
8. Serve warm or at room temperature, and enjoy your delightful mini desserts!
Detailed Directions and Instructions
Prepare the Oven and Muffin Tin
Preheat your oven to 180°C (350°F). Grease a muffin tin with non-stick cooking spray, ensuring each cup is well-covered for easy removal.
Prepare the Bottom Layer
In each muffin cup, add 1 teaspoon of melted butter followed by 1 tablespoon of brown sugar. Place a halved pineapple ring and a cherry right in the center of each cup, creating a sweet and colorful base.
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until well combined. Add the softened butter and mix until the texture resembles coarse crumbs.
Combine Wet Ingredients
In another bowl, whisk together the milk, egg, and vanilla extract until well blended.
Combine Wet and Dry Ingredients
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should remain somewhat lumpy.
Fill Muffin Cups
Spoon the batter over the pineapple and cherry layers in each muffin cup, filling them nearly to the top to allow for rising.
Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and they are golden brown.
Cool and Invert
Once baked, remove the tin from the oven and allow the cupcakes to cool in the pan for about 5 minutes. Carefully invert the muffin tin onto a baking sheet to release the cupcakes, revealing the beautiful caramelized tops.
Serve
Serve the cupcakes warm or at room temperature, allowing everyone to enjoy these delightful mini desserts full of tropical flavors.
Notes
Serving Suggestions
These cupcakes pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage Recommendations
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for a longer shelf life.
Customizations
Feel free to experiment with different fruits, such as peaches or cherries, in place of pineapple for a unique twist on the classic recipe.
Allergy Considerations
If you have dietary restrictions, consider using dairy-free alternatives for butter and milk to accommodate lactose intolerance or vegan diets.
Check for Doneness
Always use a toothpick to check for doneness as oven temperatures can vary. If the toothpick comes out with wet batter, continue baking for an additional minute.
Cook Techniques
Melting Butter
Melt butter gently in a microwave or on the stovetop to ensure it doesn’t burn. Use melted butter for richer flavor and moisture.
Layering Ingredients
When preparing the muffin tins, layer the melted butter and brown sugar first, followed by the pineapple and cherry. This creates a delicious caramelized topping.
Mixing Dry and Wet Ingredients
Combine dry ingredients and wet ingredients separately. This prevents overmixing and ensures a lighter, fluffier cupcake.
Filling the Muffin Cups
Fill each muffin cup almost to the top with batter to allow room for rising. This results in perfectly shaped cupcakes.
Testing for Doneness
Use a toothpick to test if the cupcakes are done. Insert it in the center; it should come out clean when ready.
Cooling and Inverting
Let the cupcakes cool in the pan for a few minutes before inverting. This helps the caramel topping come out smoothly.
FAQ
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well, but ensure it is ripe for the best flavor.
How should I store leftover cupcakes?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for a longer shelf life.
Can these cupcakes be made ahead of time?
Absolutely! You can make them a day in advance. Just reheat them briefly in the oven before serving.
What can I substitute for maraschino cherries?
You could use fresh cherries, or various berries based on your preference for a different flavor profile.
Is it possible to make these cupcakes gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend to make these cupcakes suitable for gluten-free diets.
Conclusion
These Pineapple Upside-Down Cupcakes offer a delightful twist on a beloved dessert, making them a perfect treat for any occasion. With their sweet, caramelized pineapple and fluffy cake, they provide a tropical escape in every bite. Easy to prepare and beautifully presented, these cupcakes are a hit among friends and family, ensuring your gatherings are filled with sweetness and joy.
More recipes suggestions and combination
Peach Upside-Down Cupcakes
Swap out the pineapple for fresh or canned peaches for a seasonal twist. Follow the same method, adding a slice of peach and a cherry to each cupcake for a juicy flavor.
Banana Foster Cupcakes
Incorporate sliced bananas instead of pineapple, and top with a drizzle of rum caramel sauce for a decadent treat reminiscent of classic Banana Foster.
Coconut Lime Cupcakes
Mix shredded coconut into the batter and top with a lime glaze for a refreshing, tropical version that brings a zesty punch to the classic recipe.
Mango Upside-Down Cupcakes
Replace pineapple with mango slices for an exotic alternative. Pair it with a hint of ginger in the batter for added warmth and spice.
Chocolate Cherry Cupcakes
Use chocolate cake batter instead of vanilla and layer cherries on top, creating a rich, decadent dessert that satisfies chocolate cravings.
Strawberry Shortcake Cupcakes
Opt for fresh strawberries, chopped and layered with whipped cream or a strawberry sauce to create a spring-inspired version of the classic cupcake.
