Description
These Pineapple Upside-Down Cupcakes bring a fun twist to the classic dessert, with a perfectly caramelized pineapple topping and a moist, fluffy cake base. Perfect for individual servings at parties, picnics, or any occasion!
Ingredients
Scale
For the 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)
For the cake:
- 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 your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper cupcake liners.
- In a small bowl, melt the butter and mix in the brown sugar. Spoon the mixture evenly into the bottom of each muffin tin cup.
- Place one pineapple ring in the center of each muffin cup. If there’s space, you can cut the pineapple rings into smaller pieces to fit the cup. Place a maraschino cherry in the center of each pineapple ring, if desired.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the cake batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then carefully run a knife around the edges of each cupcake to loosen them. Invert the tin onto a serving platter or tray to release the cupcakes.
- Serve warm or at room temperature.
Notes
- If you don’t have pineapple rings, you can use crushed pineapple. Just make sure to drain it well before using.
- For added flavor, you can sprinkle a little cinnamon or nutmeg into the batter or topping mixture.
- These cupcakes are best served fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 24
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg