Description
These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, featuring juicy pineapple and a sweet caramel topping.
Ingredients
Scale
- 1 can pineapple slices
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small saucepan, melt the butter and brown sugar together over medium heat.
- Pour the butter and sugar mixture into the bottom of each cupcake liner, then place a pineapple slice on top.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin tins, filling them up to the top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes, then invert onto a serving platter.
Notes
- For extra flavor, you can add a dash of cinnamon to the batter.
- These cupcakes are best served fresh but can also be stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg