If you're looking for a dessert that combines the nostalgic charm of pineapple upside-down cake with the convenience of cupcakes, you're in for a treat. Gluten-free pineapple upside-down cupcakes are a delightful twist on the classic dessert, perfect for those with gluten sensitivities or anyone who loves a tropical flavor explosion. These cupcakes are moist, flavorful, and topped with caramelized pineapple and cherries, making them a hit at any gathering.
Gluten-free baking has become increasingly popular, not just for those with celiac disease or gluten intolerance, but also for people looking to explore alternative baking options. Gluten-free flours, such as almond flour, rice flour, or a gluten-free all-purpose blend, can create a light and tender crumb that rivals traditional wheat-based recipes. Plus, gluten-free baking allows for more creativity in the kitchen, as you experiment with different flours and ingredients to achieve the perfect texture and flavor.
To make these gluten-free pineapple upside-down cupcakes, you'll need a few key ingredients. Here's a breakdown of what you'll need:
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 ½ cups |
| Baking powder | 1 ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | ¾ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Milk (or non-dairy alternative) | ½ cup |
| Pineapple rings (canned) | 6 rings |
| Maraschino cherries | 6 cherries |
| Brown sugar | ½ cup |
| Butter (for topping) | 2 tbsp |
Start by preparing the pineapple and cherry topping. Melt 2 tablespoons of butter in a small saucepan, then stir in ½ cup of brown sugar until it dissolves. Spoon this mixture evenly into the bottom of each cupcake liner. Place a pineapple ring on top of the sugar mixture in each liner, and add a maraschino cherry in the center of each ring.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Preheat your oven to 350°F (175°C). Spoon the batter evenly over the pineapple and cherry topping in each cupcake liner, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then carefully invert them onto a wire rack to cool completely.
Gluten-free baking can be a bit tricky, but with these tips, you'll be able to achieve perfect cupcakes every time:
Yes, you can use fresh pineapple, but make sure to cut it into thin rings and remove the core. Fresh pineapple may not be as sweet as canned, so you might want to add a bit more sugar to the topping.
Absolutely! You can substitute the butter with a dairy-free alternative like coconut oil or margarine, and use a non-dairy milk such as almond or oat milk.
Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Yes, you can experiment with different fruits like peaches, mangoes, or even berries. Just make sure to adjust the sugar in the topping accordingly.
Gluten-free pineapple upside-down cupcakes are a delightful and easy-to-make dessert that brings a tropical twist to your baking repertoire. Whether you're catering to a gluten-free diet or simply looking to try something new, these cupcakes are sure to impress. With their caramelized pineapple topping and moist, tender crumb, they're a perfect treat for any occasion. So, grab your ingredients and get baking – your taste buds will thank you!
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