Simple Pineapple Upside Down Cupcakes
Simple Pineapple Upside Down Cupcakes bring a tropical twist to a classic dessert, featuring a moist cake topped with caramelized pineapple and maraschino cherries.
Equipment
- Muffin Tin
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 1 cup All-Purpose Flour Foundation of the cupcake batter.
- 1 teaspoon Baking Powder Essential for leavening.
- 3/4 cup Granulated Sugar Sweetens the cupcakes and aids in caramelization.
- 1/2 cup Unsalted Butter Adds richness and moisture.
- 2 large Eggs Bind the ingredients together.
- 1/2 cup Milk Achieves a smooth batter consistency.
- 1 can Pineapple Rings For topping, about 8-10 rings.
- 8-10 Maraschino Cherries Placed in the center of the pineapple rings.
- 1/2 cup Brown Sugar Used for the caramel sauce.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In another bowl, beat together the melted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Gradually pour in the milk until smooth.
- In a saucepan, melt brown sugar over medium heat, then add pineapple rings to soak up the sugar.
- Spoon the caramelized sugar mixture into each cupcake liner, followed by a pineapple ring and a maraschino cherry.
- Pour the batter over the pineapple and cherry layers, filling each liner about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool in the tin for 5 minutes, then invert onto a cooling rack.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.