Dive into the sweetness of tropical flavors with these delightful Tropical Pineapple Upside-Down Cupcakes. Perfect for any gathering or a cozy night in, these cupcakes offer a unique twist on the classic dessert, blending the tangy taste of pineapple with the sweetness of maraschino cherries. This easy-to-follow recipe will guide you through creating mouthwatering Tropical Pineapple Upside-Down Cupcakes, ensuring a treat that’s as beautiful to look at as it is delicious to eat. Join us as we embark on a baking journey that brings a piece of the tropics right to your kitchen.
Ingredients: What You’ll Need
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 12 pineapple rings, canned
- 12 maraschino cherries
- 1/4 cup brown sugar
Step-by-Step Directions: Let’s Bake!
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture.
- Place a pineapple ring in the bottom of each cupcake liner. Place a maraschino cherry in the center of each pineapple ring.
- Sprinkle a teaspoon of brown sugar over each pineapple ring.
- Divide the batter among the cupcake liners, covering the pineapple and cherry.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes, then invert the cupcakes onto a plate to reveal the pineapple and cherry on top.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 220 kcal | Servings: 12 cupcakes
Nutritional Breakdown (per serving):
- Calories: 220 kcal
- Carbohydrates: 34g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 105mg
- Potassium: 85mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 5% DV
- Vitamin C: 10% DV
- Calcium: 4% DV
- Iron: 6% DV
Notes:
- For a lighter version, substitute whole milk with almond or soy milk.
- Ensure the cupcakes are completely cooled before inverting to prevent them from breaking.
- These cupcakes can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
FAQs:
- Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used. Ensure it’s thinly sliced to fit the cupcake liners.
- How do I prevent the cupcakes from sticking to the liners? Spraying the liners lightly with cooking spray or using silicone liners can help prevent sticking.
- Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free flour blend.
- How can I tell when the cupcakes are done? Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done.
Enjoy baking these tropical delights that promise a burst of flavor with every bite!
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Tropical Pineapple Upside-Down Cupcakes Recipe
Description
Dive into the sweetness of tropical flavors with these delightful Tropical Pineapple Upside-Down Cupcakes. Perfect for any gathering or a cozy night in, these cupcakes offer a unique twist on the classic dessert, blending the tangy taste of pineapple with the sweetness of maraschino cherries. This easy-to-follow recipe will guide you through creating mouthwatering Tropical Pineapple Upside-Down Cupcakes, ensuring a treat that’s as beautiful to look at as it is delicious to eat. Join us as we embark on a baking journey that brings a piece of the tropics right to your kitchen.
Ingredients
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 12 pineapple rings, canned
- 12 maraschino cherries
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture.
- Place a pineapple ring in the bottom of each cupcake liner. Place a maraschino cherry in the center of each pineapple ring.
- Sprinkle a teaspoon of brown sugar over each pineapple ring.
- Divide the batter among the cupcake liners, covering the pineapple and cherry.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes, then invert the cupcakes onto a plate to reveal the pineapple and cherry on top.
Notes
- For a lighter version, substitute whole milk with almond or soy milk.
- Ensure the cupcakes are completely cooled before inverting to prevent them from breaking.
- These cupcakes can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Your article helped me a lot, is there any more related content? Thanks!
Thank you for the recipe! I am going to make them this week. I have a question. Since they are being baked in the cupcake lines, this would mean you have to peel them out of the liners before inverting them right, since the the pineapples and cherries are at the bottom of the liner. I just want to be clear if I am using a cupcake liner during the baking process or just the cupcake tin?