March 19, 2013
I make cupcakes. The funny thing is, I don’t really like cake. I don’t make the big cupcakes that are all the rage now – the ones where it’s loaded with a pound of sweet icing and you can only eat a half of one and even that makes you so full you can’t even finish it.. No, I make the mini ones. It’s one bite and you get all the flavors together. You can even eat two if you like them enough.
I got the idea for this by watching a show on the food network. Pineapple upside down cake in a cupcake. Genius! That got my mind racing. Tropical, rum, coconut…it all goes together very well with pineapple. And that my dear friends is how this cupcake came about. I hope you are going to love it as much as I did. YUM.
Pineapple Upside Down Cupcakes with Rum Flavored Cream Cheese Icing
- 1 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon course salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream, room temperature
- 1 cup fresh pineapple, minced
- brown sugar (1/2 teaspoons loose packed per cupcake)
- 1 cup (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) powdered sugar
- 3/4 teaspoon rum
- 1/4 teaspoon pure vanilla extract
- 1 cup fresh or frozen coconut, toasted
Preheat oven to 350 degrees F. Line a mini cupcake tin with paper liners
Whisk together flour, baking soda, baking powder and salt.
With an electric mixer on medium high-speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with the sour cream and mixing until combined.
In each cupcake liner, spray lightly with a non-stick spray. Sprinkle approximately 1/2 teaspoon brown sugar, loosely packed. Add a few pieces of the diced pineapple. Add enough of the batter to fill liners approximately 3/4 full. Bake 8 minutes, rotate tins and bake another 8 minutes or until a cake tester inserted into the center comes out clean. Transfer tins to wire racks to cool. Remove cupcakes and cool upside down until completely cooled.
For cream cheese frosting
With an electric mixer o medium high-speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low and add powdered sugar, 1/2 cup at a time. Add rum and vanilla and mix until smooth and combined, scraping down sides of bowl as needed.
Frost cupcakes and top with toasted coconut if desired.