Discover our 'Tiny Tropical Delights' recipe featuring mini pineapple upside-down cupcakes made with juicy pineapple, buttery cake, and sweet caramelized topping.
Tiny Tropical Delights: Irresistible Mini Pineapple Upside-Down Cupcakes
Welcome to the world of bite-sized tropical paradise! These mini pineapple upside-down cupcakes are a delightful twist on the classic dessert. Imagine all the sweet, tangy, and buttery goodness packed into perfectly portioned cupcakes. Whether you’re hosting a summer gathering or simply want to treat yourself to a tropical escape, these little delights are sure to transport you straight to the tropics. Let’s get started on this irresistible journey!
Ingredients:
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 small can pineapple rings, drained and cut into small pieces
- 12 maraschino cherries, halved
For the Cupcake Batter:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (from the can of rings)
- 1/4 cup milk
Instructions:
Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Grease a 12-cup muffin tin very well, or line it with cupcake liners for easy removal later.Prepare the Topping:
In a small bowl, mix the melted butter and brown sugar until well combined. Then, spoon about one teaspoon of this buttery mixture into each muffin cup. Place a few pieces of pineapple on top, ensuring even distribution. Add half a cherry to the center of each, facing the rounded side down.Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer. Scrape down the sides with a spatula as needed.Add Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Blend in the vanilla extract.Combine Wet Ingredients:
Mix the pineapple juice and milk together in a small cup.
Bring Everything Together:
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the pineapple juice mixture. Begin and end with the dry ingredients to ensure a smooth batter. Mix until just combined; do not overmix.Fill the Muffin Tins:
Carefully spoon the batter over the prepared pineapple and cherries in your muffin tin. Fill each cup about 2/3 full. Gently tap the tray on the counter to remove any air bubbles.Bake:
Place the tray in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few crumbs.
Cool and Flip:
Allow the cupcakes to cool in the pan for about 10 minutes. Carefully run a knife around the edges of each cupcake to help loosen them, then invert the pan onto a platter or cooling rack to release the cupcakes.Serve:
Let them cool completely or serve slightly warm for a truly delightful experience. Enjoy these tropical delights on their own or with a scoop of vanilla ice cream.
Conclusion:
These mini pineapple upside-down cupcakes are the perfect way to bring a taste of the tropics into your kitchen. They combine the classic flavors of pineapple and cherry with a deliciously moist cake. Perfect for any occasion, they are bound to impress family and friends alike. Enjoy the sweet journey with every bite and remember, the tropics are just a cupcake away!