Vegan Greek Lemon Soup (Avgolemono) Recipe
These Pineapple Upside-Down Cupcakes feature a caramelized pineapple topping with a moist, spiced cake base. Individual-sized and baked to perfection, each cupcake is finished with chantilly cream and a maraschino cherry, making them a delightful tropical treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 14 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Caramel Topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 6 tablespoons unsalted butter
- 1 tablespoon dark rum (optional)
- 10 ounces pineapple tidbits in pineapple juice (1 can)
- 14 maraschino cherries
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the can of pineapple)
- 1/4 cup milk
- chantilly cream (or any sweetened whipped cream to taste)
Instructions
- Prepare the Caramel: In a small saucepan over medium-low heat, melt the granulated sugar, brown sugar, unsalted butter, and optional dark rum. Stir occasionally until the mixture is fully melted and combined, about five minutes.
- Distribute Caramel: Evenly spoon about 2 tablespoons of the caramel mixture into each greased cupcake liner set in a cupcake tin.
- Prepare Pineapple: Drain the can of pineapple tidbits, reserving the juice. Gently press the pineapple pieces between paper towels to remove excess moisture.
- Add Pineapple to Liners: Place about 1 tablespoon of the pineapple tidbits on top of the caramel in each cupcake liner. Save any extra pineapple for decoration or eating.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cardamom, and ground cinnamon. Set aside.
- Cream Butter and Sugar: In another medium bowl or stand mixer bowl, beat the room temperature butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract until well combined.
- Combine Batter: Gradually mix in the dry ingredients until just incorporated.
- Add Liquids: Stir in the reserved pineapple juice and milk until the batter is smooth.
- Fill Liners: Spoon the batter evenly over the pineapple in each cupcake liner, filling nearly to the top.
- Bake: Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Note the tops may have bubbles from the caramel bubbling up, which will become the bottoms when inverted.
- Cool and Invert: Let the cupcakes cool in the tin for 15 minutes. Then carefully remove them from the tins and peel off the liners. Invert each cupcake so the caramel and pineapple topping becomes the visible top.
- Garnish: Top each cupcake with a dollop of chantilly cream and a maraschino cherry.
Notes
- Removing excess moisture from the pineapple tidbits before placing in the liners helps prevent soggy cupcakes.
- You can omit the dark rum in the caramel if preferred or for a non-alcoholic version.
- Make sure not to overmix the batter to keep cupcakes tender.
- Allow cupcakes to cool slightly before inverting to avoid breaking the tops.
- Chantilly cream can be substituted with any sweetened whipped cream of your choice.
- Extra pineapple tidbits can be used to decorate the cupcakes or enjoyed as a side.
