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Pineapple Upside-Down Cupcakes
Moist vanilla cupcakes topped with buttery, brown sugar pineapple topping.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
cupcakes
Calories
197
kcal
Author
Kate @ I Heart Eating
Ingredients
1
cup
cake flour
1
teaspoon
baking powder
1/4
teaspoon
salt
1/2
cup
butter
at room temperature, divided
1/2
cup
granulated sugar
1
teaspoon
vanilla extract
1
large egg
1/2
cup
buttermilk or sour milk*
20
ounce
can pineapple slices
1
cup
brown sugar
US Customary
-
Metric
Instructions
Preheat oven to 350 F. Grease a 12-cup muffin tin; set aside.
In a small bowl, whisk together the flour, baking powder, and salt.
With a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat together 4 tablespoons butter and granulated sugar.
Add egg and vanilla extract; beat until well-combined, scraping down the sides as needed.
Stir in the flour mixture until just barely incorporated.
Add buttermilk and stir until just combined.
Melt remaining 1/4 cup butter, and divide evenly among bottom of muffin tins.
Top with brown sugar in each tin.
Add 1 slice of pineapple over brown sugar, fitting it as needed.
Divide batter evenly between muffin tins.
Bake for 20-25 minutes, or until lightly browned and toothpick inserted into one comes out without crumbs.
Cool in pan for 5 minutes, and then loosen and invert onto serving platter.
Notes
*I sometimes use 1/2 T. pineapple juice and then filled the cup the rest of the way with milk.
**Nutrition facts have been estimated.
Nutrition
Serving:
1
g
|
Calories:
197
kcal
|
Carbohydrates:
33
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
30
mg
|
Sodium:
118
mg
|
Potassium:
173
mg
|
Sugar:
24
g
|
Vitamin A:
235
IU
|
Vitamin C:
4.5
mg
|
Calcium:
64
mg
|
Iron:
0.4
mg