These Pineapple Coconut Upside Down Cupcakes take a basic and switch it right into a tropical delight of caramelized pineapples and moist coconut cake.
Shredded coconut and coconut oil infuse the white cake with a candy and nutty taste whereas caramelizing the pineapple mellows out its pure tartness. Pair that with the brown sugar and almond extract for a pleasant summertime deal with. These cupcakes are SO yummy 😍
When you’re in all probability used to seeing this as a sheet cake (peep our Upside Down Peach Cake!), I LOVE the way in which it seems to be like cupcakes with a bit of pineapple crowning each!
Not gonna lie, it additionally makes the cake slightly simpler to deal with as it’s a little sticky from all that yummy carmelized pineapple, so no worries about slicing and storing these little items of heaven.
These upside-down cupcakes are bursting with taste. I used pineapple juice as an alternative of water for the cake combine, so that you get that tart and candy taste in each chew. This cake is simply as simple to make as a field combine, so don’t fear a couple of factor.
Simply observe the instructions, don’t overmix, and bear in mind to flip the cupcakes as quickly as you are taking them out of the oven.
- Unsweetened Shredded Coconut: Little bites of coconut pepper on the cake for a stunning texture and taste.
- Coconut Oil: As a substitute of butter, you’ll use coconut oil so as to add fats and a delicate coconut taste!
- Almond Extract: This extract amplifies the nutty flavors of the coconut.
- Pineapple Juice: Utilizing the pineapple juice as an alternative of water infuses your batter with tropical taste!
- Eggs: Provides construction and moisture whereas additionally working as a leavening agent for a fluffy cake.
- Brown sugar: You’ll toss the pineapple chunks on this for delicate sweetness.
- Pineapple chunks: They’re the literal crowning achievement of those cupcakes!
For this recipe, we used one 20-oz. can of Del Monte pineapple chunks, which was sufficient for the pineapple juice and chunks wanted. We advocate utilizing canned pineapple as an alternative of recent, as canned pineapple is softer and has a greater texture for the cake.
Since we used pineapple chunks as an alternative of rings for the topping, we omitted the maraschino cherries, however that doesn’t imply you need to! You should utilize rings and pop a cherry within the middle if you’d like that tremendous basic look.
Make Pineapple Upside Down Cupcakes
- Preheat Oven: Preheat the oven to 350℉ and spray a muffin tin with cooking spray. Put aside.
- Combine Dry Substances: Add all of the dry elements to a bowl and whisk collectively. Put aside.
- Cream Sugar & Oil: Subsequent, add the coconut oil to a big bowl and beat it with an electrical mixer on excessive till easy. Add the sugar and almond extract to the coconut oil and blend till the combination is mild and fluffy.
- Add Pineapple Juice & Eggs: Slowly pour the pineapple juice into the coconut oil combination and blend on low. This won’t develop into a homogenous combination; the coconut oil will barely congeal, however that’s okay. Add one egg at a time till the eggs are simply mixed.
- Combine Moist & Dry: Slowly add the dry elements to the moist elements, scraping the edges of the blending bowl a number of instances. Put aside.
- Assemble: Toss the pineapple chunks with the brown sugar. Then, place one tablespoon of pineapple into every muffin properly. Scoop three heaping tablespoons of batter into every muffin cup.
- Bake: Bake for 18-22 minutes or till a toothpick inserted comes out clear.
- Serve & Get pleasure from: Permit the cupcakes to chill for five minutes earlier than flipping them out of the pan. Serve and revel in!
Don’t overmix! Baked items are temperamental, and overmixing may cause them to develop into dry and hard.
These cupcakes ought to be saved within the fridge to take care of their texture and moistness. They’ll be good for as much as 3 days after baking, so you may take pleasure in them for your complete weekend!
Pineapple Coconut Upside Down Cake Pairings
This tremendous sticky and candy cake is scrumptious served as is, however you may serve it heat from the oven with our Cookie Dough Banana Good Cream or selfmade Whipped Cream for a scrumptious tackle å la mode.
The fruity flavors of those cupcakes pair properly with dessert wines like Moscato, semi-dry wines like Riesling, and most glowing wines!
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Preheat the oven to 350℉ and spray a muffin tin with cooking spray. Put aside.
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Add all the dry elements to a bowl and whisk the elements collectively. Put aside.
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Subsequent, add the coconut oil to a big bowl and beat it with an electrical mixer. Combine on excessive till the coconut oil is easy. Add the sugar and almond extract to the coconut oil and blend till the combination is mild and fluffy.
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Slowly pour the pineapple juice into the coconut oil and sugar combination and blend on low. This won’t develop into a homogenous combination, the coconut oil will barely congeal, however that okay.
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Add 1 egg at a time till the egg is simply mixed into the combination.
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Slowly add the dry elements to the moist elements on low and scrape the edges of the blending bowl a number of instances. Put aside.
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Toss the pineapple chunks with the brown sugar. Then, place 1 tablespoon of pineapple into every muffin properly.
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Scoop 3 heaping tablespoons of batter into every muffin cup.
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Bake for 18-22 minutes or till a toothpick inserted comes out clear.
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Permit the cupcakes to chill for five minutes earlier than flipping them out of the pan.
- Carmelization of the pineapple will range relying on what sort of pan you employ.
- We advocate utilizing canned pineapple on this recipe. It’s a lot softer than recent.
- For this recipe we used 1- 20 oz. can of del monte pineapple chunks and that was sufficient for the pineapple juice and chunks wanted.
Energy: 209 kcal, Carbohydrates: 32 g, Protein: 3 g, Fats: 9 g, Fiber: 1 g, Sugar: 18 g
Diet info is robotically calculated, so ought to solely be used as an approximation.