Description
Pineapple Upside Down Cupcakes are a delightful twist on a classic dessert that brings tropical flavors right to your table. These mini treats feature a soft, buttery cake topped with caramelized pineapple and cherries, all perfectly portioned for individual enjoyment.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 can (8 oz) pineapple slices in juice (drained)
- 6 maraschino cherries
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, cream together the softened butter and granulated sugar until fluffy. Add eggs one at a time and mix in vanilla.
- In another bowl, whisk together flour, baking powder, and salt; gradually fold into the wet mixture.
- Place a pineapple slice and a cherry in each muffin cup; drizzle melted butter mixed with brown sugar over them.
- Fill each cup with batter until two-thirds full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 215
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg