Me and my hubby have gotten really into eating fruits and veggies that are in season. Today we even went out and picked our own strawberries! They were soooo good too. This cupcake doesn't contain any strawberries.... It does, however, contain pineapple! Which are also in season! :)
Today, I introduce to you the Pineapple Upside Down {Cup}Cake! Okay, I need to be honest with you guys. I don't think that I have ever had an actual Pineapple Upside Down Cake before. Terrible, I know. But these cupcakes were delish, so I think you will like them!
Basic Vanilla Cupcake1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
12 pineapple slices (either fresh or canned, I found the canned ones fit on the cupcake perfectly!)
1. Preheat the oven to 350°. Line a cupcake pan with paper liners.
2. Sift together the flour, baking powder and salt in a bowl.
3. Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
4. Add the eggs one at a time, mixing slowly after each addition. Add the vanilla and mix.
5. Reduce the speed to low. Add a little of the flour mixture to the butter mixture, then gradually add some of the milk, beating until well incorporated. Continuing alternating the addition of the flour and milk until all the ingredients are included. (Always start and end with the dry ingredients!)
6. Scoop batter into baking cups.
2. Sift together the flour, baking powder and salt in a bowl.
3. Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
4. Add the eggs one at a time, mixing slowly after each addition. Add the vanilla and mix.
5. Reduce the speed to low. Add a little of the flour mixture to the butter mixture, then gradually add some of the milk, beating until well incorporated. Continuing alternating the addition of the flour and milk until all the ingredients are included. (Always start and end with the dry ingredients!)
6. Scoop batter into baking cups.
7. Carefully place the a pineapple slice on top of each cupcake.
8. Bake for 15-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. (Some batter will come through the hole in the middle of the pineapple. That is totally fine, I just popped off the excess cupcake once they were cooled. It made for a nice snack while making the frosting! ;) )
Whipped Creme Frosting
1 cup Heavy Whipping Creme
5-6 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1. In a standing mixer, beat the whipping creme on a medium speed until thickened (about 2 minutes).
2. Slow the speed down on the mixer and add the sugar one tablespoon at a time until the whipped creme gets stiff peaks. You may have to stop the mixer to check the whipped creme peaks.
3. Mix in the vanilla extract, to taste.
5-6 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1. In a standing mixer, beat the whipping creme on a medium speed until thickened (about 2 minutes).
2. Slow the speed down on the mixer and add the sugar one tablespoon at a time until the whipped creme gets stiff peaks. You may have to stop the mixer to check the whipped creme peaks.
3. Mix in the vanilla extract, to taste.
4. Frost the cupcakes and top with a cherry.
