Description
Pineapple upside down cupcakes are a delightful twist on the classic dessert. These mini cakes feature a caramelized pineapple topping and a moist vanilla base.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 can pineapple slices, drained
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add eggs, milk, and vanilla. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- In each cupcake liner, place a slice of pineapple and a spoonful of brown sugar.
- Pour the batter over the pineapple slices.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool slightly before inverting onto a plate.
Notes
- Use fresh pineapple for better flavor.
- Adjust the sugar based on your taste preference.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pineapple upside down cupcakes, dessert, mini cakes