Description
These Pineapple Upside-Down Cupcakes offer a delightful twist on the classic dessert by combining individual cupcake portions with the rich caramelized pineapple and cherry topping. Perfectly moist and flavorful, these cupcakes are easy to make and ideal for parties or a sweet treat any time.
Ingredients
Scale
Topping
- 1 can (20 oz) pineapple rings, drained
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar
- Maraschino cherries (optional, for garnish)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper cupcake liners to ensure easy removal of the cupcakes.
- Make the Topping: In a small bowl, melt the butter and stir in the brown sugar until combined. Spoon this mixture evenly into the bottom of each muffin cup.
- Add Pineapple and Cherry: Place one pineapple ring in the center of each muffin cup atop the butter-sugar mixture. If the rings are too large, cut them into smaller pieces to fit. Place a maraschino cherry in the center of each pineapple ring for garnish if desired.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key to achieving a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fill Muffin Cups: Spoon the batter evenly into each muffin cup, filling them approximately two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Invert: Let the cupcakes cool in the tin for about 5 minutes. Then, carefully run a knife around each cupcake to loosen it and invert the tin onto a serving platter so the pineapple topping is on top.
- Serve: Serve the cupcakes warm or at room temperature for the best flavor and texture experience.
Notes
- Do not overmix the batter to keep the cupcakes tender and light.
- Allow cupcakes to cool slightly before inverting to prevent the topping from sticking to the pan.
- Use paper liners if you prefer easier cleanup, but the inverted topping works best with greased tins.
- Maraschino cherries are optional but add a classic look and sweetness.
- Store leftovers in an airtight container at room temperature for up to 2 days.
