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.
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.