Miro Uskokovic is the executive pastry chef of Gramercy Tavern in New York City. A graduate of The Culinary Institute of America, Miro is a James Beard Award semi-finalist whose work has been widely recognized in The New York Times, Bon Appetit, Eater, New York Magazine, and other leading national publications. His first ever pastry creation was pudding from a box. While he's certainly come a long way from that, he still loves the simple joy of baking at home. Show
Follow published May 22, 2022 This cuter cupcake form of the classic cake is an individual portion that's easy to serve for a dinner party or transport to a summer potluck. Page URL Credit: Shilpa Uskokovic Pineapple upside-down cake is an iconic American dessert that peaked in popularity in the 1950s and ’60s. We have seen other upside-down versions made with “trendier fruits” throughout the decades, like pears, plums, or blood oranges. Nothing could dethrone the appeal and love of the iconic pineapple with neon red maraschino cherries. This cuter cupcake form is an individual portion that’s easy to serve for a dinner party or transport to a summer potluck. Fresh vs. Canned PineappleAfter testing this recipe a few times with fresh pineapple, I can attest that the flavor was much brighter than its canned counterpart. But there are challenges with fresh pineapple, like cutting it up, which isn’t a delicate task. It is also rare to come across a pineapple that is ready to use and doesn’t require days of waiting for it to ripen. Because these cupcakes are supposed to be simple, I opted to use canned pineapple for a classic feel along with ease and consistency. How to Keep Pineapple Upside Down Cupcakes from StickingI prefer to get the canned pineapple rings for easier dicing, as chunks are too big and require further dicing. Crushed pineapple might seem like a suitable substitution, but it is too small, can stick to the bottom of the pan, and, when cooked, lacks proper texture, creating a more jammy consistency. Credit: Shilpa Uskokovic How to Achieve the Best Pineapple Upside-Down CupcakesConsidering we are making a cupcake version of this iconic cake, the baking time isn’t sufficiently long enough to cook the pineapple and create a compact fruit layer. That’s why we jumpstart the process by pre-cooking the pineapple in the oven, a process that also further caramelizes the dark brown sugar and butter for a more complex flavor. 0 Ratings Pineapple Upside Down Cupcakes RecipePrint Recipe This cuter cupcake form of the classic cake is an individual portion that's easy to serve for a dinner party or transport to a summer potluck. YieldServes 12 Prep time 30 minutes Cook time 33 minutes to 42 minutes Show Nutrition
Per serving, based on 12 servings. (% daily value)
Ingredients
InstructionsMake the pineapple topping:
Make the cupcakes:
Recipe NotesBleached cake flour substitute: If you can’t find bleached cake flour, you can substitute it with 2 1/4 cups sifted bleached all-purpose flour. How many calories are in a piece of pineapple upside down cake?Pineapple upside down cake (125 gram) contains 65g total carbs, 63.8g net carbs, 9.7g fat, 4.6g protein, and 362 calories.
How many calories are in a regular size cupcake?Common serving sizes. How many calories are in a medium sized cupcake?Other common serving sizes. How many calories in home made cupcake?Calories in Homemade Vanilla Cupcakes (from scratch). |