Tropical Pineapple Upside-Down Cupcakes Recipe

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!

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture.
  5. Place a pineapple ring in the bottom of each cupcake liner. Place a maraschino cherry in the center of each pineapple ring.
  6. Sprinkle a teaspoon of brown sugar over each pineapple ring.
  7. Divide the batter among the cupcake liners, covering the pineapple and cherry.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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:

  1. Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used. Ensure it’s thinly sliced to fit the cupcake liners.
  2. 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.
  3. Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free flour blend.
  4. 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

Tropical Pineapple Upside-Down Cupcakes Recipe


  • Author: Maria

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

Scale
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture.
  5. Place a pineapple ring in the bottom of each cupcake liner. Place a maraschino cherry in the center of each pineapple ring.
  6. Sprinkle a teaspoon of brown sugar over each pineapple ring.
  7. Divide the batter among the cupcake liners, covering the pineapple and cherry.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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.

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