PINEAPPLE UPSIDE DOWN CUPCAKES
Make and share this Pineapple Upside Down Cupcakes recipe from Food.com.
Provided by Lou23919
Categories Dessert
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until butter melts, the transfer to a small bowl to cool.
- Meanwhile, prepare the pineapple topping. Into each cup of a 12 cup muffin pan, add 1/2 tablespoon of unmelted butter, the evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until butter melts, about 3 minutes.
- Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay pineapple quarters on each side. Press the fruit down gently into the butter/sugar mixture, then set prepared pan aside.
- Finish making the batter. In a medium size bowl, combine the flour,baking powder, salt and stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
- Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
- Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Make 12 cupcakes.
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Shahidul
[email protected]These cupcakes are a great way to use up leftover pineapple.
Alex Moon
[email protected]I've made these cupcakes several times now and they're always a hit! They're so easy to make and they're always delicious.
Arbind Rajbanc
[email protected]These cupcakes were a bit too dry for my taste, but the flavor was good.
Dwayne Houtz
[email protected]I'm not a big fan of pineapple, but I really enjoyed these cupcakes. The cake is moist and flavorful, and the pineapple topping is the perfect amount of sweetness.
Orakzai Vines
[email protected]These cupcakes are perfect for a summer party or potluck. They're light and refreshing, and the pineapple topping is a real crowd-pleaser.
Odian Hopkins
[email protected]I love the idea of using pineapple in a cupcake! It adds a unique flavor and texture.
Jeremy VanDine
[email protected]The cupcakes were easy to make and the batter was very forgiving. I had to make a few substitutions (I used all-purpose flour instead of cake flour, and I used Greek yogurt instead of sour cream) and they still turned out great.
Jim Bakewell
[email protected]These cupcakes were a little too sweet for my taste, but my kids loved them.
Zingce Soko
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They're light and fluffy, with a moist crumb. The pineapple topping is a nice balance of sweet and tart.
Oscar Szymanek
[email protected]These cupcakes are so cute and festive! I made them for a party and they were a big hit.
Lisa Lali
[email protected]Easy to make and delicious! I used fresh pineapple and it was perfect.
Gbenga Pelumi
[email protected]These cupcakes were a huge hit with my family! They're so moist and flavorful, and the pineapple topping is the perfect finishing touch. I will definitely be making these again.