Description
These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, featuring moist, fluffy cupcakes baked atop a sweet, buttery pineapple and brown sugar topping. Garnished with maraschino cherries, they are perfect for parties, snacks, or any occasion craving a tropical-flavored treat.
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)
Cupcake 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 with paper cupcake liners to prevent sticking.
- Make Topping Base: In a small bowl, melt the butter and mix in the brown sugar until combined. Spoon this mixture evenly into the bottom of each muffin cup.
- Add Pineapple and Cherries: Place one pineapple ring in the center of each muffin cup. Cut rings into smaller pieces if necessary to fit the cups. Optionally, place a maraschino cherry in the center of each pineapple ring for a classic look.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, indicating proper aeration.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to maintain cupcake tenderness.
- Fill Muffin Cups: Spoon the cupcake batter evenly over the pineapple topping in each muffin cup, filling them about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool and Invert: Let the cupcakes cool in the tin for 5 minutes. Then, carefully run a knife around the edges to loosen them and invert the tin onto a serving platter to release the cupcakes with the pineapple topping facing up.
- Serve: Serve the cupcakes warm or at room temperature for best flavor and texture.
Notes
- Use paper liners for easier cleanup and presentation.
- Ensure butter is properly softened for creaming to create a light cupcake texture.
- You can substitute whole milk with buttermilk for a slightly tangier flavor.
- For a dairy-free option, use a plant-based milk and butter substitute.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These cupcakes reheat well in a microwave for 10-15 seconds.
