Oh my goodness, let me tell you about these *pineapple upside down cupcakes*! They’re like a little party on your plate, combining the nostalgia of the classic dessert with the fun of individual servings. I remember the first time I made these for a family gathering; everyone’s eyes lit up as I pulled them from the oven. The warm, caramelized pineapple and the bright cherry on top just scream summer! Plus, the moist vanilla cupcake underneath is the perfect base to soak up all those flavors. Trust me, once you try these delightful treats, you’ll want to whip them up again and again—especially when you see everyone’s smiles as they take their first bite!
Ingredients List
Here’s everything you’ll need to whip up these delightful pineapple upside down cupcakes. Each ingredient plays a crucial role in creating that perfect balance of sweetness and flavor, so let’s dive in!
- 1 cup all-purpose flour: This is the base of your cupcakes, giving them structure and a light texture.
- 1/2 cup granulated sugar: This adds sweetness and helps achieve that lovely golden color.
- 1/2 cup unsalted butter, softened: Softened butter is key for a light, fluffy batter—make sure it’s at room temperature!
- 2 large eggs: Eggs add richness and moisture, plus they help bind everything together.
- 1/2 cup milk: Milk keeps the cupcakes moist and adds a hint of creaminess.
- 1 teaspoon baking powder: This is your leavening agent, helping the cupcakes rise beautifully.
- 1/2 teaspoon vanilla extract: A splash of vanilla enhances all the flavors, making them sing!
- 1 can pineapple slices, drained: The star of the show! Make sure to drain them well to avoid soggy cupcakes.
- 1/4 cup brown sugar: This adds a lovely caramel flavor to the topping, making it extra special.
- 12 maraschino cherries: These little gems are the perfect finishing touch, bringing a pop of color and sweetness.
How to Prepare Pineapple Upside Down Cupcakes
Let’s get into the fun part—making these scrumptious pineapple upside down cupcakes! Follow these steps, and you’ll be treating yourself to a deliciously sweet experience in no time!
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it helps the cupcakes rise evenly and ensures they bake perfectly. Trust me, you don’t want to skip this step!
Creaming the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. This step is crucial because it creates air pockets that will make your cupcakes nice and airy!
Mixing in Eggs and Wet Ingredients
Now, it’s time to add the eggs—one at a time—mixing well after each addition. Then, pour in the milk and vanilla extract, and mix until everything is just combined. You want a smooth batter, but don’t overmix; it can lead to dense cupcakes. We’re aiming for fluffy, remember?
Combining Dry Ingredients
In another bowl, whisk together the all-purpose flour and baking powder until it’s well blended. Gradually add this dry mixture to your wet ingredients, mixing gently until just combined. This helps prevent any lumps and keeps the batter light!
Preparing the Muffin Tin
Grab your muffin tin and place a slice of pineapple at the bottom of each cup. Sprinkle a little brown sugar over the pineapple, and pop a maraschino cherry in the center. This creates a lovely base for your batter and ensures that every bite is packed with flavor!
Baking and Cooling
Pour the batter over the pineapple and cherries, filling each cup about two-thirds full. Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for about 5 minutes before inverting them onto a plate. This step is so fun—watching them flip over to reveal that beautiful topping!
Nutritional Information
Curious about what’s in these delightful pineapple upside down cupcakes? Here’s a rough estimate of the nutritional values per cupcake: around 210 calories, 8g of fat, 2g of protein, and 32g of carbohydrates. Keep in mind that these values can vary based on the specific ingredients you use, but they give you a good idea of what to expect. Enjoy indulging in these sweet treats while keeping track of your treats!
FAQ Section
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully in these cupcakes. Just be sure to slice it thinly and maybe even caramelize it a bit in a pan for extra flavor. It’ll give your cupcakes a fresh and vibrant taste!
How should I store leftovers?
If you happen to have any cupcakes left (which is rare, trust me!), store them in an airtight container at room temperature for up to two days. For longer storage, pop them in the fridge where they’ll keep for about a week. Just make sure they’re covered to maintain their moisture!
Can I make these cupcakes ahead of time?
You can definitely make these pineapple upside down cupcakes in advance! I recommend baking them a day ahead and storing them in an airtight container. Just let them cool completely before sealing them up. They’ll taste just as delicious on the day you serve them!
Why You’ll Love This Recipe
- They’re a fun twist on a classic dessert that will impress your friends and family!
- Each cupcake is perfectly portioned, making them easy to serve and enjoy.
- The combination of moist vanilla cake with caramelized pineapple and cherry is absolutely irresistible.
- They’re simple to make, so even beginner bakers can whip these up with confidence.
- These cupcakes are great for any occasion, from casual gatherings to special celebrations!
Tips for Success
To ensure your pineapple upside down cupcakes turn out perfectly, here are my top tips! First, make sure your butter is truly softened; it should be at room temperature for the best creaming results. If it’s too cold, your batter might end up dense—yikes!
Next, when you’re mixing in the dry ingredients, be gentle! Overmixing can lead to tough cupcakes, and we definitely don’t want that. Just mix until everything is combined, and it’s okay if there are a few small lumps.
Also, don’t skip the cooling step before inverting the cupcakes. If you try to flip them too soon, the topping might stick to the pan and create a mess. Patience pays off here! Lastly, have fun with the pineapple placement; a pretty arrangement makes for a stunning presentation!
Serving Suggestions
These pineapple upside down cupcakes are a delightful treat on their own, but they can be even more special when paired with a few extras! I love serving them warm with a scoop of vanilla ice cream on the side—oh, that melting creaminess with the sweet pineapple is heavenly! You could also drizzle some caramel sauce on top for an extra indulgent touch. And if you’re feeling fancy, a dollop of whipped cream and a sprinkle of toasted coconut make for a gorgeous presentation!
Imprimer
Pineapple Upside Down Cupcakes: 5 Reasons to Love Them
- Temps Total: 40 minutes
- Rendement: 12 cupcakes 1x
- Alimentation: Végétarien
Description
Pineapple upside down cupcakes are a delightful twist on the classic dessert. They feature a moist vanilla cupcake topped with caramelized pineapple and cherries.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup granulated 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
- 1/4 cup brown sugar
- 12 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in milk and vanilla extract.
- In another bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- In a muffin tin, place a slice of pineapple at the bottom of each cup, sprinkle with brown sugar, and add a cherry in the center.
- Pour batter over the pineapple and cherry.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes, then invert onto a plate.
Notes
- Ensure the cupcakes cool slightly before inverting.
- Use fresh or canned pineapples.
- Store leftovers in an airtight container.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cupcake
- Calories: 210
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 32g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 40mg
Mots-clés: pineapple upside down cupcakes
