Pineapple upside-down cupcakes are a delightful twist on the classic dessert that has been a favorite in many households for generations. When I first tried this recipe, I was pleasantly surprised by how much my family enjoyed them. The cupcakes are light and fluffy, with a perfect balance of sweetness from the caramelized pineapple and a slight tang from the cherries. They didn’t last long on the serving plate, which is always a good sign of a successful bake. The fun part about these cupcakes is that they not only taste great but also look incredibly appealing. The bright yellow of the pineapple and the vibrant red of the cherries create a visually stunning treat that’s perfect for any occasion.
Ingredients
To create these delightful cupcakes, you’ll need the following ingredients:
- 1/2 cup of unsalted butter, melted
- 2/3 cup of packed brown sugar
- 1 can (20 ounces) of pineapple slices, drained and cut into quarters
- 12 maraschino cherries
- 1 1/2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/3 cup of unsalted butter, softened
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 2 large eggs
Instructions
Follow these steps to bake the perfect pineapple upside-down cupcakes:
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by greasing it well.
- In a small bowl, mix together the melted butter and brown sugar. Divide this mixture evenly among the muffin cups, spreading it at the bottom of each cup.
- Place one cherry in the center of each muffin cup and arrange the pineapple quarters around the cherry.
- In a large mixing bowl, combine the flour, granulated sugar, softened butter, baking powder, and salt. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
- Add the milk, vanilla extract, and eggs to the flour mixture. Beat on low speed for 30 seconds, then increase to medium speed and beat for an additional 2 minutes.
- Spoon the batter over the pineapple and cherries, filling each muffin cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the pan from the oven and let it cool for 5 minutes before inverting the cupcakes onto a serving platter. Allow them to cool completely before serving.
Nutrition Facts
Each serving of these pineapple upside-down cupcakes provides:
- Servings: 12 cupcakes
- Calories per serving: Approximately 240 calories
Preparation Time
The preparation for these cupcakes is straightforward, and the total time required is as follows:
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Total time: 45 minutes
How to Serve
Pineapple upside-down cupcakes are versatile and can be served in a variety of ways:
- Enjoy them warm with a scoop of vanilla ice cream.
- Serve them at room temperature for a quick afternoon snack.
- Pair them with a cup of tea or coffee for a delightful dessert experience.
- Top with whipped cream for an extra indulgent treat.
- Garnish with fresh mint leaves for a touch of elegance.
Additional Tips
Here are some extra tips to ensure your pineapple upside-down cupcakes turn out perfectly:
- Make sure the butter is completely melted before mixing it with the brown sugar for even distribution.
- Use fresh pineapples if available for a more authentic taste.
- Let the cupcakes cool slightly before inverting to prevent them from breaking apart.
- Experiment with different fruit combinations like peaches or mangoes for variety.
- Store leftovers in an airtight container to keep them moist and fresh.
FAQ Section
Q: Can I use a different type of fruit instead of pineapple?
A: Yes, you can experiment with other fruits like peaches, mangoes, or even apples for a different flavor.
Q: How should I store these cupcakes?
A: Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake them a day in advance and store them in an airtight container. They taste just as delicious the next day!
Q: What can I use if I don’t have a muffin pan?
A: You can use a regular cake pan and make a full-sized pineapple upside-down cake instead.
Q: Is it possible to make these cupcakes gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking mix for a gluten-free version.