
How To Make Pineapple Upside Down Cupcakes
Whip up an adorably delicious fruit dessert with these pineapple upside down cupcakes topped with whipped cream and maraschino cherry.
Serves:
Ingredients
- 28ozpineapple chunks,in pineapple juice, divided
- â…“cuplight brown sugar,packed
- ⅓cupunsalted butter,plus ¼ cup, softened
- 1cupall-purpose flour
- ¾cupgranulated sugar
- ½tspbaking powder
- ¼tspsalt
- ½cuppineapple juice,from pineapple chunk can
- 1large egg
- ½tspvanilla extract
For Topping:
- ¾cupheavy cream
- 2tbspgranulated sugar
- 12maraschino cherries
Instructions
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Preheat the oven to 350 degrees F. Spray 12 muffin cups well with non-stick cooking spray.
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Drain both cans of the pineapple chunks while reserving ½ cup of the juice.
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Place the pineapple over several layers of paper towels to drain well.
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Melt â…“ cup of butter in a microwave-safe bowl, then stir in the brown sugar into the melted butter.
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Divide the mixture among the muffin wells, adding about 2 teaspoons to each.
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Arrange the pineapple chunks on top of the sugar mixture, about 5 in each. Set aside.
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In the bowl of an electric stand mixer, whisk together the flour, granulated sugar, baking powder, and salt.
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Set the mixer with a paddle attachment, add ¼ cup of softened butter and pineapple juice, then mix for about 1 to 2 minutes until batter is smooth. Occasionally stop the mixer and scrape down the sides and bottom of the bowl throughout the mixing process.
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Mix in the egg and vanilla extract until well combined.
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Divide the batter evenly among the muffin cups, layering the batter over the pineapple layer.
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Bake in the oven for 23 to 26 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
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Remove from the oven, then allow to cool for 5 minutes.
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Run a sharp knife around edges of the tins to loosen the cupcakes.
Sweetened Whipped Cream:
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In a mixing bowl using an electric hand mixer, whip the cream on high speed until soft peaks form.
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Add the sugar, then whip until stiff peaks form. Set aside.
To Assemble:
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Place a wire cooling rack over top of the muffin pan, then flip to invert onto the wire rack.
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Let cool completely, then pipe the sweetened whipped cream over the cupcakes.
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Top each cupcake with a maraschino cherry.
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Serve, and enjoy!
Nutrition
- Calories:Â 259.59kcal
- Fat:Â 11.22g
- Saturated Fat:Â 6.82g
- Trans Fat:Â 0.21g
- Monounsaturated Fat:Â 3.09g
- Polyunsaturated Fat:Â 0.55g
- Carbohydrates:Â 39.12g
- Fiber:Â 1.39g
- Sugar:Â 28.44g
- Protein:Â 2.37g
- Cholesterol:Â 49.44mg
- Sodium:Â 78.41mg
- Calcium:Â 45.38mg
- Potassium:Â 122.19mg
- Iron:Â 0.87mg
- Vitamin A: 113.02µg
- Vitamin C:Â 32.75mg
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