Description
These Mini Pineapple Upside Down Cupcakes are a delightful tropical treat that are quick and easy to make. Perfect for parties or a sweet dessert at home!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 12 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a bowl, mix the flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, cream the butter with brown sugar and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients.
- Fold in the crushed pineapple.
- Distribute the batter into the prepared cupcake liners, filling them about 2/3 full.
- Place a maraschino cherry in the center of each cupcake.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a more intense pineapple flavor, use fresh pineapple instead of canned.
- You can drizzle a little caramel sauce on top for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg