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Mini Strawberry Upside Down Cakes
Take advantage of juicy and flavorful summertime strawberries! These Mini Strawberry Upside Down Cakes are a berry-filled take on pineapple upside down cake that are perfect for summertime!
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
cup light brown sugar1/4
2
Layer the bottom of each muffin tin with sliced strawberries. I did about 3 slices in each. Set aside and start working on your batter.
3
Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for ⏱️ 3 minutes or until lighter in color and fluffy.Add in egg and almond extract and mix until combined.
cup granulated sugar1/2cup light brown sugar1/4large egg1almond extract1 tsp
4
In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
baking powder1 tspcinnamon1 tsp
5
Fold in the leftover diced strawberries by hand. Make sure not to overmix.
6
Divide the batter between the muffin tin.
7
Bake for ⏱️ 20-24 minutes or until the cakes look golden brown and set.
8
Allow the cakes to cool in the pan for ⏱️ 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.Serve warm with whipped cream and a scoop of ice cream!
Nutrition Facts
calories
196 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
19 g
sodium Content
63 mg
protein Content
2 g
trans Fat Content
0.3 g
cholesterol Content
35 mg
carbohydrate Content
29 g
saturated Fat Content
5 g
unsaturated Fat Content
2.4 g
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