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
L'échelle
- 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