Description
Delicious, caramelized pineapple upside-down cupcakes baked in muffin tins for individual servings of summer sweetness.
Ingredients
Scale
- 120 g (1/2 cup packed) light brown sugar
- 113 g (1/2 cup + 2 tbsp) unsalted butter, divided
- 340 g (12 oz) fresh pineapple or canned rings, drained
- 12 maraschino cherries (optional)
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 3 g (1/2 tsp) salt
- 2 large eggs (about 100 g without shell)
- 240 ml (1 cup) whole milk
- 5 ml (1 tsp) vanilla extract
- 30 ml (2 tbsp) vegetable oil
Instructions
- Prep the pineapple and muffin tin: Drain canned pineapple or pat fresh slices dry. Preheat oven to 180°C (350°F). Grease muffin tin and arrange pineapple and cherries.
- Make the caramel topping: Melt butter with brown sugar over medium heat until smooth. Spoon into prepared muffin tin.
- Combine dry ingredients: Whisk flour, granulated sugar, baking powder, and salt in a bowl.
- Whisk wet ingredients: In a separate bowl, combine eggs, milk, vanilla, and vegetable oil. Stir in melted butter.
- Combine wet and dry: Mix wet and dry ingredients until just combined.
- Fill the muffin wells: Fill each muffin cup with batter, leaving space for rise.
- Bake until set: Bake for 16-18 minutes until golden and spring back slightly.
- Cool slightly and invert: Cool in the tin for 5 minutes, then invert onto a cooling rack.
- Finish and serve: Serve warm or at room temperature, optional to brush with warmed caramel.
Notes
For variations, try using gluten-free flour or egg substitutes. Pair with ice cream for a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0.5g
- Protein: 3.5g
- Cholesterol: 60mg