Here’s a fun and tasty recipe for Pineapple Upside Down Cupcakes—all the classic flavor of the cake, but in individual portions!
Pineapple Upside Down Cupcakes
Ingredients:
For the topping:
- 3 tbsp unsalted butter, melted
- ¼ cup brown sugar, packed
- 6-8 pineapple rings, cut into halves or quarters
- Maraschino cherries (optional)
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice (from the canned pineapple)
- ¼ cup milk
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the topping:
- In a small bowl, mix melted butter and brown sugar.
- Spoon about 1 tsp of the mixture into the bottom of each cupcake liner.
- Top each with a piece of pineapple and a cherry if using.
- Make the cake batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Mix in pineapple juice and milk alternately with the flour mixture until smooth.
- Assemble cupcakes:
- Spoon batter evenly over the pineapple pieces in each cupcake liner (fill about 2/3 full).
- Bake:
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool & invert:
- Let cupcakes cool in the pan for 5 minutes.
- Carefully invert cupcakes onto a wire rack or plate so the pineapple and brown sugar topping is on top.
These cupcakes are sweet, tropical, and perfectly portioned—a crowd-pleaser for parties or just a fun treat!
If you want, I can also give you a version with caramelized pineapple glaze that’s extra glossy and decadent. Do you want me to do that?
