PINEAPPLE UPSIDE DOWN CUPCAKES | LOW CARB, GLUTEN FREE
This Low Carb version of classic Pineapple Upside Down Cake has all of the traditional flavors, with none of the guilt! A rich buttery cake complete with real pineapple and a fresh cherry is sure to please anyone!
Provided by Sabra - This Mom's Menu
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Begin by placing the pineapple, along with 4 tbsp of butter and 3 tbsp of the brown sugar substitute into a medium saucepan over medium heat.
- Bring to a low boil, then cover and reduce to a simmer, stirring frequently. Continue allowing this mixture to simmer while you prepare the cake.
- Preheat the oven to 325 degrees F and prepare a 12 cup muffin pan with non-stick spray.
- In a medium bowl, combine the almond flour, whey protein, salt and baking powder, stirring to combine. Set the mixture aside
- In a separate medium bowl, combine the butter, vanilla, pineapple flavoring, erythritol and remaining brown sugar substitute. Beat with a hand mixer until light and fluffy.
- Add the eggs and almond milk and beat again until well integrated.
- Working in batches, add the dry ingredients in with the wet, mixing after each addition until you have a smooth, creamy batter.
- Remove the butter and pineapple mixture from the heat, and using a fork or potato masher, mash up the pineapple.
- Place one cherry half into the bottom of each muffin cup, Then evenly distribute the pineapple mixture between all the muffin cups. (about 1 tbsp of pineapple per cup)
- Top this with the cake batter, being careful not to overfill. (I used about 1/4 cup of batter per cupcake.
- Bake in preheated oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow them to cool before removing from the muffin pan.
Nutrition Facts : Calories 202 kcal, Carbohydrate 5 g, Protein 6 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 76 mg, Sodium 79 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PINEAPPLE UPSIDE DOWN CAKE
Keto Low Carb Pineapple Upside Down Cake? Yes! This tender yellow cake has a sweet pineapple topping & only 3 net carbs per piece!
Provided by Taryn
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the 1/4 cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
- Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
- Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.
Nutrition Facts : Calories 153 kcal, Carbohydrate 5 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 87 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 piece
PINEAPPLE UPSIDE-DOWN CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
- Whisk together the flour, granulated sugar, baking powder, milk, butter, vanilla, salt and egg in a medium bowl just until combined. Be careful not to over mix. Pour into the liners. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Cool on a rack 10 minutes, and then remove the cupcakes and cool on the rack completely.
- For the filling: Melt the butter in a 10-inch nonstick skillet over medium heat. Add the pineapple, sugar and salt and cook, stirring frequently, until caramelized and the liquid is mostly evaporated, 18 to 20 minutes. (You will be able to run your spoon through the filling and leave a streak behind that holds 1 to 2 seconds before filling back in. The consistency of the filling should be like caramel sauce.) Set aside to cool.
- For the icing: Melt the butter in small saucepan over medium-low heat. Bring to a simmer and continue cooking until dark golden and toasty smelling, about 4 minutes. Once you see the milk solids turning a medium brown color, turn off the heat. Cool to room temperature. Whisk in the confectioners' sugar and pineapple juice to make it smooth but not too spreadable.
- To assemble: Using a melon baller, scoop out a hole in each cupcake large enough for 1 tablespoon of pineapple filling. Fill and press gently with the back of the spoon to level the filling. Spoon a teaspoon of icing over the hole to cover. Garnish the cupcakes as desired with cherries and pineapple.
KETO PINEAPPLE UPSIDE-DOWN CAKE
This Keto Pineapple Upside-Down Cake is an easy, moist, and buttery childhood favorite upside down cake revisited sugar-free and gluten-free, with a delicious pineapple caramel flavor.
Provided by Carine Claudepierre
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C).
- Peel the fresh pineapple and cut it into thin rings of about 3 mm/0.1 inch thickness, using a sharp knife (remove the hard center part of each ring using a round shape. A ring is about 1.2 oz.
- Pat dry each pineapple ring into some absorbent paper to remove extra juice that could release into the cake and make it too moist.
Nutrition Facts : ServingSize 1 slice, Calories 271.7 kcal, Carbohydrate 6.8 g, Protein 7.7 g, Fat 25.6 g, SaturatedFat 6.8 g, TransFat 0.3 g, Cholesterol 66.8 mg, Sodium 246.5 mg, Fiber 3 g, Sugar 1.1 g, UnsaturatedFat 5.2 g
PINEAPPLE UPSIDE-DOWN CUPCAKES
Forget the frosted cupcakes, and say hello to Pineapple Upside-Down Cupcakes. Fruit and lemon cake make these Pineapple Upside-Down Cupcakes a crowd-pleaser.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
- Meanwhile, mix sugar and butter in medium bowl; stir in pineapple and nuts. Place cherry half, cut side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
- Beat remaining ingredients in large bowl with mixer until blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
- Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Invert onto plates just before serving; remove paper liners.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PINEAPPLE "UPSIDE-DOWN" CUPCAKES
These are, unfortunately, not my own creation. I got this off a series called Cupcake Diaries. The book is called Cupcake Diaries: Katie and the Cupcake Cure. I made these with my grandma once and I absolutely loved them! Baking them were so fun! I hope you have fun making them!
Provided by Ruby G.
Categories Dessert
Time 45m
Yield 18 cupcakes, 9-18 serving(s)
Number Of Ingredients 10
Steps:
- Center baking rack in oven and preheat to 350 degrees Fahrenheit. Grease cupcake tins well with butter or cooking spray.
- Cupcakes: In a large mixing bowl combine all of the batter ingredients. With an electric mixer on medium speed, mix the ingredients together until there are no lumps in the batter. Spoon the batter into the cupcake tins so that each tin is about halfway full.
- Topping: Mix the melted butter and brown sugar together with a spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the tins. Now add a layer of about a tablespoon of pineapple. If you'd like, put one cherry on top, pressing it into the pineapple layer so it's level.
- Bake the cupcakes about 18 to 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. CArefully run a dinner knife around the edges of the cupcakes and invert the cupcake pan onto the wire rack. Let the cupcakes cool for about 20 minutes; and then enjoy!
Nutrition Facts : Calories 567, Fat 31.1, SaturatedFat 12, Cholesterol 124.1, Sodium 375.6, Carbohydrate 68.2, Fiber 1.1, Sugar 50.2, Protein 5.9
PINEAPPLE UPSIDE DOWN CAKE - SUGAR FREE
I have not tried this recipe. I got this recipe from Ossg Recipes. This recipe is from Favorite Brand Name Diabetic Cooking. Dietary Exchanges: 1 1/2 starch, 1 fat.
Provided by internetnut
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
- tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
- Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
- beat in egg. Combine flour, baking powder, baking soda and spices in small.
- bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
- pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
- Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
- Note: If desired, maraschino cherry halves may be placed in bottom of cake.
- pan with pineapple mixture.
Nutrition Facts : Calories 167.2, Fat 6.6, SaturatedFat 1.3, Cholesterol 26.9, Sodium 233.6, Carbohydrate 24.7, Fiber 0.8, Sugar 9.7, Protein 2.9
PINEAPPLE UPSIDE DOWN CUPCAKES
Make and share this Pineapple Upside Down Cupcakes recipe from Food.com.
Provided by Lou23919
Categories Dessert
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until butter melts, the transfer to a small bowl to cool.
- Meanwhile, prepare the pineapple topping. Into each cup of a 12 cup muffin pan, add 1/2 tablespoon of unmelted butter, the evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until butter melts, about 3 minutes.
- Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay pineapple quarters on each side. Press the fruit down gently into the butter/sugar mixture, then set prepared pan aside.
- Finish making the batter. In a medium size bowl, combine the flour,baking powder, salt and stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
- Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
- Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Make 12 cupcakes.
PINEAPPLE UPSIDE-DOWN CUPCAKES
Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering. Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (
Provided by alligirl
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
- Melt the butter.
- Spray cupcake pan with cooking spray. (Do not use paper liners!).
- Place one teaspoon of melted butter in the bottom of each cup of the pan.
- Add one tablespoon of brown sugar on top of the melted butter.
- Place one cherry in the center.
- Scatter the tidbits around the cherry to form a circle.
- Add cake mix on top of the pineapple. (3/4 full).
- Bake for 18-20 minutes or until cupcakes are cooked.
- Let the pan cool on a cooling rack for about 5 minutes.
- Run a knife along the inside edge.
- Invert cupcake pan on the cooling rack.
- Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
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