Pineapple Upside-Down Cupcakes Recipe
Pineapple upside-down cake has always been a nostalgic treat, but when I decided to turn it into cupcakes, it was a game-changer.
These Pineapple Upside-Down Cupcakes offer all the classic flavors of the original dessert, but in a convenient, individual-sized portion. The soft, buttery cake is topped with caramelized pineapple rings and a cherry, creating a mouthwatering balance of sweet and tangy flavors.
Whether you’re hosting a dinner party or craving a fun, tropical dessert, these cupcakes are sure to impress and satisfy your sweet tooth. They’re easy to make, beautiful to serve, and absolutely delicious!
Why You’ll Love This Recipe
- Tropical Flavor: The combination of caramelized pineapple and a hint of maraschino cherry offers a perfect balance of sweetness and acidity.
- Soft and Buttery Cupcakes: The cupcakes themselves are moist and rich, with a perfect crumb.
- A Twist on a Classic: This recipe brings the nostalgic pineapple upside-down cake into a new, fun form—cupcakes!
- Visually Stunning: The caramelized pineapple topping creates a beautiful, golden-brown effect that makes these cupcakes both delicious and eye-catching.
Ingredients
1- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1/2 cup crushed pineapple (drained)
2- For the Pineapple Topping:
- 1/4 cup unsalted butter
- 1/3 cup packed brown sugar
- 1 can pineapple rings (or fresh pineapple slices)
- 8-12 maraschino cherries (one for each cupcake)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare Pineapple Topping: In a small saucepan, melt the butter and brown sugar together over low heat until smooth and bubbling. Spoon a small amount of the caramel mixture into the bottom of each cupcake liner.
- Add Pineapple and Cherry: Place one pineapple ring in each cupcake liner. If you’re using pineapple slices, you can cut them into smaller pieces to fit. Place a maraschino cherry in the center of each pineapple ring.
- Prepare Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and crushed pineapple.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fill the Cupcake Liners: Spoon the batter into each cupcake liner, making sure the batter covers the pineapple topping completely.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes. Then, carefully invert each cupcake onto a serving platter while still warm to reveal the caramelized pineapple topping.
Variations
- Add Cinnamon: For an added depth of flavor, sprinkle a little ground cinnamon into the batter or onto the pineapple topping before baking.
- Coconut Twist: Add shredded coconut to the batter for a tropical coconut-pineapple flavor combination.
- Use Fresh Pineapple: If you have fresh pineapple, you can substitute it for canned pineapple rings. Just make sure to cut it into rings and caramelize it as directed.
Nutritional Values (per cupcake)
- Calories: 290 kcal
- Carbohydrates: 42g
- Protein: 2g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 28g
- Sodium: 150mg
FAQs
1. Can I use fresh pineapple instead of canned? Yes! Fresh pineapple works wonderfully in this recipe. Just make sure to cut the pineapple into rings or pieces to fit the cupcake liners.
2. How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. You can refrigerate them for longer storage but allow them to come to room temperature before serving.
3. Can I make the cupcakes ahead of time? Yes! You can make the cupcakes ahead of time and store them in an airtight container. To maintain their freshness, add the caramelized pineapple topping just before serving.
4. Can I freeze these cupcakes? Yes, these cupcakes freeze well without the pineapple topping. Freeze the cupcakes, and when you’re ready to serve, top them with the caramelized pineapple and bake for a few minutes.
Pineapple Upside-Down Cupcakes Recipe
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup crushed pineapple drained
For the Pineapple Topping:
- ¼ cup unsalted butter
- ⅓ cup packed brown sugar
- 1 can pineapple rings or fresh pineapple slices
- 8-12 maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt butter and brown sugar in a saucepan. Spoon a small amount of caramel into each cupcake liner.
- Place one pineapple ring in each liner, topping with a maraschino cherry.
- In a medium bowl, whisk the dry ingredients. In another bowl, cream butter and sugar, then add eggs, vanilla, and pineapple.
- Add dry ingredients alternately with milk. Spoon batter over the pineapple.
- Bake for 18-20 minutes, then cool for 5 minutes.
- Invert onto a platter to reveal the caramelized pineapple topping.
