Pineapple Upside-Down Cupcakes – Mini Tropical Delights
A delightful twist on a classic dessert, these Pineapple Upside-Down Cupcakes offer a mini tropical escape in each bite, perfect for parties or a sweet treat at home.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 12 slices pineapple rings canned, drained
- 12 pieces maraschino cherries optional
- 0.5 cup brown sugar packed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix the melted butter and brown sugar together and divide evenly among the cupcake molds.
- Place a pineapple ring at the bottom of each mold and put a maraschino cherry in the center.
- In a large bowl, beat the sugar and butter until fluffy, then add eggs and vanilla extract.
- Gradually add the flour alternating with milk, mixing until just combined.
- Fill cupcake molds with the batter, covering the pineapple.
- Bake for 25 minutes or until a toothpick comes out clean. Let them cool for a few minutes before inverting.
Notes
These cupcakes are best served warm but can be stored in an airtight container for up to 3 days.