Pineapple Upside Down Cupcakes

Ingredients and Weight:

• All-purpose flour, 1 1/2 cups (187g)
• Baking powder, 1 teaspoon (5g)
• Baking soda, 1/2 teaspoon (2.5g)
• Salt, 1/4 teaspoon (1.2g)
• Unsalted butter, softened, 1/2 cup (113g)
• Granulated sugar, 1 cup (200g)
• Large eggs, 2
• Vanilla extract, 1 teaspoon (5ml)

• Sour cream, 1/2 cup (120g)

• Canned pineapple slices, 8

• Maraschino cherries, 8
• Brown sugar, 1/2 cup (100g)
• Butter, melted, 2 tablespoons (28g)

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Beginner)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually add dry ingredients to wet ingredients, alternating with sour cream, beginning and ending with dry ingredients.
5. In a small bowl, combine pineapple slices, cherries, brown sugar, and melted butter.
6. Spoon half of the batter into prepared muffin tins. Top with pineapple mixture and remaining batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information per Serving:

• Calories: 320
• Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 180mg
• Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugar: 28g
• Protein: 3g

Dish Characteristics:

• Moist and fluffy cupcakes
• Sweet and tangy pineapple topping
• Classic American dessert with a twist

User Comments:

• "These cupcakes are absolutely delicious! The pineapple topping adds a perfect balance of sweetness and acidity."
• "I love the way the cherry on top adds a festive touch."
• "They're so easy to make, even a beginner can impress their guests."
• "Perfect for any occasion, from birthday parties to potlucks."
• "I've been using this recipe for years and it never fails to disappoint."

Special Precautions and Tips:

• Ensure that the pineapple slices are drained thoroughly before using. Excess moisture can make the batter soggy.
• If you don't have a muffin tin, you can bake the cupcakes in a 9x9 inch baking dish. Increase the baking time to 30-35 minutes.
• Let the cupcakes cool completely before inverting them onto a serving plate to prevent the topping from breaking.