Pineapple Upside-Down Cupcakes
These delicious Pineapple Upside-Down Cupcakes are a fun twist on a classic dessert. Sweet pineapple rings baked into moist vanilla cupcakes topped with a buttery brown sugar glaze.
Ingredients
Main Ingredients
- 1 cup brown sugar
- 0.5 cup butter, melted
- 1 can (20oz) pineapple chunks, drained
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup milk
- 1 large egg
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, combine brown sugar and melted butter. Divide evenly among the cupcake liners.
- Arrange pineapple chunks on top of the brown sugar mixture.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, egg, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill the cupcake liners with batter, filling about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These cupcakes are best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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