PINEAPPLE UPSIDE DOWN CUPCAKES
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Provided by Bri
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Line a work surface with waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g
PINEAPPLE UPSIDE-DOWN CUPCAKES
Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering. Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (
Provided by alligirl
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
- Melt the butter.
- Spray cupcake pan with cooking spray. (Do not use paper liners!).
- Place one teaspoon of melted butter in the bottom of each cup of the pan.
- Add one tablespoon of brown sugar on top of the melted butter.
- Place one cherry in the center.
- Scatter the tidbits around the cherry to form a circle.
- Add cake mix on top of the pineapple. (3/4 full).
- Bake for 18-20 minutes or until cupcakes are cooked.
- Let the pan cool on a cooling rack for about 5 minutes.
- Run a knife along the inside edge.
- Invert cupcake pan on the cooling rack.
- Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
PINEAPPLE CUPCAKES
Make and share this Pineapple Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line muffin pan with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
- Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.
PINEAPPLE CUPCAKES
Get Pineapple Cupcakes ready for the oven in just 10 minutes. Then try to contain yourself as you wait to enjoy one of these flavorful Pineapple Cupcakes!
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat first 6 ingredients in large bowl with mixer until blended. Spoon batter into 24 paper-lined muffin cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
- Frost with COOL WHIP; sprinkle with coconut and top with maraschino cherry halves.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PINEAPPLE PULL-APART CUPCAKE CAKE
Pineapples are a symbol of hospitality, making this cheerful dessert great for a housewarming or summer open house.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Color 4 cups buttercream bright yellow in a medium bowl. Color 2 cups buttercream leaf green in a second medium bowl. Color the remaining 1/2 cup buttercream light brown with the ivory food coloring in a small bowl. Transfer the yellow and green buttercream to 2 separate pastry bags fitted with medium star tips. Transfer the light brown buttercream to a pastry bag fitted with a round tip.
- Arrange the cupcakes on a large cutting board or serving platter as follows: Arrange 10 cupcakes in a tall U shape. Fill the inside of the U with 2 columns of 4 cupcakes (8 total). To make the pineapple stem, arrange a row of 2 cupcakes at the top of the U, followed by a row of 3 cupcakes, then finally 1 cupcake at the top.
- Pipe stars of yellow buttercream onto the bottom pineapple section. Pipe vertical streaks of green buttercream onto the pineapple step (the top 3 rows of cupcakes). Pipe the brown buttercream in a crosshatch pattern on the yellow body of the pineapple, and then pipe small upside-down Vs at the top of each crosshatch.
PINEAPPLE UPSIDE-DOWN CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
- Whisk together the flour, granulated sugar, baking powder, milk, butter, vanilla, salt and egg in a medium bowl just until combined. Be careful not to over mix. Pour into the liners. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Cool on a rack 10 minutes, and then remove the cupcakes and cool on the rack completely.
- For the filling: Melt the butter in a 10-inch nonstick skillet over medium heat. Add the pineapple, sugar and salt and cook, stirring frequently, until caramelized and the liquid is mostly evaporated, 18 to 20 minutes. (You will be able to run your spoon through the filling and leave a streak behind that holds 1 to 2 seconds before filling back in. The consistency of the filling should be like caramel sauce.) Set aside to cool.
- For the icing: Melt the butter in small saucepan over medium-low heat. Bring to a simmer and continue cooking until dark golden and toasty smelling, about 4 minutes. Once you see the milk solids turning a medium brown color, turn off the heat. Cool to room temperature. Whisk in the confectioners' sugar and pineapple juice to make it smooth but not too spreadable.
- To assemble: Using a melon baller, scoop out a hole in each cupcake large enough for 1 tablespoon of pineapple filling. Fill and press gently with the back of the spoon to level the filling. Spoon a teaspoon of icing over the hole to cover. Garnish the cupcakes as desired with cherries and pineapple.
PINEAPPLE UPSIDE-DOWN CUPCAKES
Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.
Provided by By Jessica Walker
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g
PINEAPPLE UPSIDE-DOWN CUPCAKES
Forget the frosted cupcakes, and say hello to Pineapple Upside-Down Cupcakes. Fruit and lemon cake make these Pineapple Upside-Down Cupcakes a crowd-pleaser.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
- Meanwhile, mix sugar and butter in medium bowl; stir in pineapple and nuts. Place cherry half, cut side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
- Beat remaining ingredients in large bowl with mixer until blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
- Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Invert onto plates just before serving; remove paper liners.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ALOHA CUPCAKES
A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth., Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack., For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency., Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.
Nutrition Facts : Calories 533 calories, Fat 29g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 67g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE UPSIDE-DOWN CUPCAKES
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen jumbo cupcakes.
Number Of Ingredients 15
Steps:
- Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.
Nutrition Facts : Calories 602 calories, Fat 29g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 264mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE CUPCAKES WITH BUTTERCREAM FROSTING
Simply delicious vanilla cupcakes with a pineapple flavor. Garnish frosting with crushed pineapple!
Provided by Jen
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 16 cupcake cups with paper liners.
- Cream sugar and butter for cupcakes together in a medium bowl. Beat in eggs, one at a time. Stir in vanilla extract and coconut extract. Add flour and baking soda and mix well. Stir in milk and pineapple juice until batter is smooth. Fold in crushed pineapple. Spoon batter evenly into the prepared pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Let cool completely.
- While cupcakes cool, cream butter and vanilla extract for frosting together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition; you may need to add an additional 1/4 to 1/2 cup based on your liking. Beat in milk and pineapple juice until light and fluffy. Frost cooled cupcakes or store in the refrigerator until ready to use.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 38.6 g, Cholesterol 54.4 mg, Fat 12.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 148 mg, Sugar 29 g
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- Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
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