Mmmm… A Delicious Pineapple Upside-Down Cupcakes

Directions for Making Mini Pineapple Upside Down Cakes

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.

Step 2: Prepare the Topping

In a small bowl, combine the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup. Place a pineapple slice over the sugar mixture, and then place a cherry in the center of each pineapple slice.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using a hand mixer or a stand mixer with a paddle attachment.

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Mix in the vanilla extract.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or Greek yogurt) and reserved pineapple juice. Begin and end with the dry ingredients, mixing just until combined.

Step 7: Fill the Muffin Cups

Spoon the batter over the pineapple and cherry topping in each muffin cup, filling each about 3/4 full.

Step 8: Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 9: Cool and Invert

Allow the cakes to cool in the muffin tin for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the tin onto a baking sheet or serving platter. Gently tap the bottom of each muffin cup to release the cakes.

Tips for Perfect Mini Pineapple Upside Down Cakes

• Uniform Slices: Use a can of pineapple slices that are uniform in size to ensure even baking and a consistent look.
• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream (or Greek yogurt) are at room temperature for the best texture.
• Don’t Overfill: Avoid overfilling the muffin cups with batter to prevent overflow during baking.

Variations and Recipe Swaps

Try these variations to customize your mini pineapple upside-down cakes:

• Coconut Twist: Add 1/2 cup shredded coconut to the cake batter for a tropical flavor.
• Nutty Addition: Sprinkle chopped pecans or walnuts over the brown sugar mixture before adding the pineapple slices.
• Spiced Version: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced cake.
  

  ADVERTISEMENT

  ←PreviousNext→