Pineapple Cupcakes Recipe: Sweet, Tangy & Irresistible Treats

If you’re looking for a cupcake that captures the taste of sunshine, pineapple cupcakes are the answer! This recipe balances caramelized pineapple topping and tender vanilla cake for a treat that’s sweet, tangy, and utterly delicious.

Why This Pineapple Cupcake Recipe Works

Discover the secret behind creating the perfect balance of flavors and textures in every delicious cupcake. The magic comes from the caramelized pineapple topping, offering a sweet and tangy contrast to the moist vanilla cake.

By using canned pineapple rings and maraschino cherries, you save time without sacrificing flavor. The buttery brown sugar mixture creates a luscious caramelized layer on top that intensifies the overall taste experience. Letting the ingredients come to room temperature before mixing results in a smooth batter.

Individually baked in muffin tins, these cupcakes get a golden brown crust and are easily inverted to reveal a beautiful pineapple motif on top. These mini-treats are perfect for both casual gatherings and elegant parties.

Step-by-Step Guide to Making Pineapple Cupcakes

Ingredients

  • 1 can pineapple slices (in juice, not syrup)
  • 6-8 maraschino cherries
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup milk (room temperature)
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat your oven to 180°C (350°F). Grease a standard muffin tin well or use silicone cups.
  2. Melt 1/4 cup of the butter and divide it evenly among the muffin cups. Sprinkle a heaping teaspoon of brown sugar into each cup.
  3. Add Fruit: Place half a pineapple ring and a maraschino cherry into the bottom of each muffin cup.
  4. Dry Mix: In a bowl, whisk together the flour, baking powder, and salt.
  5. Creaming: In another bowl, beat together the remaining butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Combine: Alternate adding the dry mixture and milk to the wet ingredients, beginning and ending with flour, until just combined.
  7. Spoon Batter: Spoon the batter over the pineapple.
  8. Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Invert: Let the cupcakes cool in the tin for 10 minutes, then carefully turn the pan upside down onto a wire rack. If any pineapple sticks, gently place it back on top.

Tips for the Best Cupcakes

  • Always use room temperature ingredients for a smooth batter and fluffy texture.
  • Don’t overmix the batter.
  • Serve slightly warm for the best gooey caramel topping!

These pineapple cupcakes are guaranteed to brighten any dessert table—easy to make, moist, flavorful, and beautifully presented. Perfect for any occasion or sweet craving.

Original recipe and article source: https://recepten.servi.tn/recept-voor-ananas-cupcakes/