Pineapple Upside Down Mini Cupcakes with Brown Sugar Buttercream
Who doesn’t love pineapple upside down cake???? Right, Well my sister doesn’t but ………..she liked these little bites of pineapple love.
Servings: 76 miniature cupcakes
Ingredients:
For Cupcakes:
- 2 drained (very well cans of crushed pineapple)
- 36 maraschino cherries, well drained & sliced in half
- 3 eggs
- 2 cups sugar
- 1 cup canola oil
- 1 cup (8 ounces) light sour cream
- 1 teaspoons Mexican vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon Vietnamese cinnamon
1. Preheat oven to 350 and line mini cupcakes with paper liner
2. In a large bowl, beat eggs and sugar well. Beat in the oil, sour cream and vanilla until smooth.
Sift together the dry ingredients (the flour, baking powder, baking soda, cinnamon, and salt).
Add dry mixture to egg mixture and mix well. Fold in the crushed pineapple.
3. Fill the cupcakes using a number 60 scooper.
Finish the cupcakes off with a half a cherry on the top.
Bake at 350 for 9 to 10 minutes.
Brown Sugar Buttercream
Frosting Ingredients:
- 2 sticks unsalted butter, softened
- ½ cup brown sugar (not packed)
- 1/2 teaspoon cinnamon
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- 1/2 cup heavy cream or half and half
Directions:
1. Cream the butter and the brown sugar.
2. Add the cinnamon and the vanilla. Gradually add the confectionary sugar (not too quickly or you will have a cloud of sugar in your kitchen).
Lastly add the heavy cream and mix and get ready to add to your piping bags to frost these miniatures.