Pineapple Upside Down Cupcakes
Pineapple upside down cake is said to have originated in the early 1900s when canned pineapple became more widely available and was a popular ingredient in many recipes.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1 can Pineapple slices, drained
- 1 jar Maraschino cherries
- 0.5 cup Brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, mix together the melted butter and granulated sugar until well combined. Add the egg and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Place a pineapple slice and a maraschino cherry in the bottom of each cupcake liner. Sprinkle brown sugar over the pineapple and cherry.
- Divide the cupcake batter evenly among the liners, covering the pineapple and cherry.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for 10 minutes. Then transfer the cupcakes to a wire rack to cool completely.
- Serve the cupcakes upside down to reveal the pineapple topping.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.