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Pineapple Upside Down Cupcakes: A Delicious Twist on a Classic Dessert

  • Author: Maria
  • Total Time: 35-40 minutes
  • Yield: 12 cupcakes 1x

Description

Enjoy these Pineapple Upside Down Cupcakes, featuring a moist buttery cake topped with caramelized pineapple and cherries. Perfect for any occasion, these delightful treats are sure to impress your guests!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 can (20 oz) sliced pineapple in juice, drained
  • 1/2 cup maraschino cherries
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, melted (for the topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, combine the melted butter and brown sugar until smooth. This will be your topping base.
  3. Grease a 12-cup muffin tin with non-stick spray or melted butter.
  4. Spoon about a teaspoon of the brown sugar mixture into the bottom of each muffin cup.
  5. Place a slice of pineapple on top of the brown sugar mixture in each cup, adding a maraschino cherry in the center of each pineapple slice.
  6. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  8. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  9. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  10. Fill each muffin cup about 2/3 full with the batter.
  11. Gently tap the muffin tin on the counter to remove air bubbles.
  12. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  13. Remove the muffin tin from the oven and let it cool for about 5 minutes.
  14. Run a knife around the edges of each muffin cup to loosen the cupcakes.
  15. Place a wire rack over the muffin tin and flip it upside down to release the cupcakes.
  16. Allow the cupcakes to cool completely on the wire rack.
  17. Serve as is, or top with whipped cream or vanilla ice cream for an extra treat.

Notes

  • Ensure the butter is softened for easy creaming with sugar.
  • Be careful not to overmix the batter to keep the cupcakes light and fluffy.
  • These cupcakes can be stored in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes

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Find it online: https://www.chefstrawberry.com/pineapple-upside-down-cupcakes/