Pineapple upside down cupcakes are a delightful twist on the classic pineapple upside down cake. These individual-sized treats are perfect for parties, picnics, or anytime you want to enjoy a delicious dessert without the need to slice a whole cake. The combination of caramelized pineapple, cherries, and a tender cake base creates a burst of tropical flavor in every bite. In this recipe, we’ll guide you through the steps to make these charming cupcakes, ensuring they turn out beautifully every time.
Ingredients for Pineapple Upside Down Cupcakes:
For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 12 pineapple slices (canned or fresh)
- 12 maraschino cherries
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the canned pineapple)
- 1/4 cup milk
How to Make Pineapple Upside Down Cupcakes:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with non-stick cooking spray or butter.
- Prepare the Topping:
- In a small bowl, combine the melted butter and brown sugar, mixing until well blended. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup, spreading it evenly.
- Place a pineapple slice on top of the brown sugar mixture in each muffin cup. If the slices are too large, you can cut them to fit. Add a maraschino cherry in the center of each pineapple slice.
- Make the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the pineapple juice and milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Fill the Muffin Cups:
- Evenly divide the batter among the 12 muffin cups, pouring it over the pineapple slices and brown sugar mixture. Each cup should be about three-quarters full.
- Bake the Cupcakes:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown, and the edges should start to pull away from the sides of the muffin tin.
- Cool and Invert:
- Allow the cupcakes to cool in the muffin tin for about 5 minutes. Then, run a knife around the edges of each cupcake to loosen them. Place a large baking sheet or tray over the muffin tin, and carefully invert the tin to release the cupcakes. If any pineapple pieces stick to the tin, gently lift them out and place them back on top of the cupcakes.
- Serve:
- Serve the pineapple upside down cupcakes warm or at room temperature. They can be enjoyed on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
About the Main Ingredients:
Pineapple:
Pineapple is a tropical fruit known for its sweet and tangy flavor. It is rich in vitamins, enzymes, and antioxidants, particularly vitamin C and manganese. In this recipe, you can use either canned pineapple or fresh pineapple. Canned pineapple is convenient and readily available, while fresh pineapple offers a more vibrant flavor. The pineapple slices caramelize beautifully in the brown sugar and butter mixture, creating a delicious topping for the cupcakes.
Maraschino Cherries:
Maraschino cherries are sweetened, preserved cherries typically used as a garnish in desserts and cocktails. They add a pop of color and a burst of sweetness to the pineapple upside down cupcakes. While traditional maraschino cherries are often bright red and have a distinct flavor, you can also find natural versions without artificial colors or flavors.
Brown Sugar:
Brown sugar is made by adding molasses to refined white sugar, which gives it a rich, caramel flavor. It is used in the topping to create a sweet, sticky layer that caramelizes as the cupcakes bake. The moisture content of brown sugar also helps keep the cupcakes moist and tender.
Butter:
Butter is a key ingredient in both the topping and the cupcake batter. In the topping, melted butter combines with brown sugar to create a caramelized layer. In the batter, softened butter is creamed with sugar to create a light and airy texture, contributing to the tenderness of the cupcakes.
Flour:
All-purpose flour is the main structure-building ingredient in the cupcake batter. It provides the necessary gluten to give the cupcakes their structure while keeping them tender and moist. Be sure to measure the flour accurately to avoid dense cupcakes.
Eggs:
Eggs provide structure, moisture, and richness to the cupcake batter. They help bind the ingredients together and contribute to the cupcakes’ overall texture and stability.
Pineapple Juice:
Pineapple juice is used in the cupcake batter to enhance the pineapple flavor. If using canned pineapple, you can reserve the juice from the can. If using fresh pineapple, you can substitute with store-bought pineapple juice.
Vanilla Extract:
Vanilla extract adds a warm, aromatic flavor to the cupcakes, enhancing the overall taste. Use pure vanilla extract for the best flavor.
Milk:
Milk adds moisture to the cupcake batter, helping to create a tender crumb. You can use any type of milk you prefer, such as whole milk, 2%, or even a non-dairy milk substitute.
Pineapple upside down cupcakes are a delightful dessert that combines the tropical flavors of pineapple and cherries with a tender, buttery cake. They are easy to make and perfect for any occasion, from casual gatherings to special celebrations. With this recipe, you’ll be able to create these charming cupcakes that not only taste amazing but also look beautiful. Enjoy them on their own or with a scoop of ice cream or a dollop of whipped cream for an extra special treat. Happy baking!
