Ingredientes para Pineapple Upside Down Cupcakes
- 1/2 cup (113g) softened butter + 1/4 cup (59ml) butter
- Milk
- Flour
- Baking Powder
- 1/2 teaspoon salt
- 2 large eggs
- Sugar
- 1 teaspoon vanilla extract
- 1/2 cup (113g) brown sugar
- Maraschino Cherries
- Pineapple rings (amount will depend on size of rings and cupcake liners)
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Cómo preparar Pineapple Upside Down Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium saucepan, combine 1/2 cup (113g) brown sugar, 1/4 cup (59ml) butter, and 1/4 cup (60ml) pineapple juice. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
- Remove from heat and pour 1 tablespoon of the caramel mixture into the bottom of each cupcake liner.
- Arrange pineapple rings on top of the caramel in each liner.
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup (227g) crushed pineapple (drained).
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for a few minutes before inverting them onto a wire rack to cool completely.
- Optional: Drizzle with extra caramel sauce or dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
126g
Fat
39g
Carbs
13g
