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Pineapple Mascarpone Upside-Down Mini Cakes

These delightful mini cakes feature a caramelized pineapple and brown sugar layer, combined with a tender mascarpone-infused vanilla batter for an easy yet impressive dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Cakes
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup mascarpone cheese This is crucial for texture.
  • 2 large eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup fresh pineapple, diced Fresh is best for flavor.
  • 1/4 cup brown sugar Used at the bottom for caramelization.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin well.
  2. In a mixing bowl, beat the softened butter with the granulated sugar until fluffy.
  3. Mix in the mascarpone until smooth and creamy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, stirring until just combined.
Assembly
  1. Sprinkle brown sugar into the bottom of each muffin cup and layer with diced pineapple.
  2. Spoon the batter over the pineapple, ensuring they are evenly filled.
Baking
  1. Bake for 20-25 minutes or until tops are golden and a toothpick comes out clean.
  2. Let cool briefly before inverting onto a plate to reveal the caramelized pineapple.

Notes

Greasing the muffin tin thoroughly is crucial for clean removal. Flip while warm for best results. Store in the fridge and serve slightly warmed for optimal flavor.