These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, perfect for parties and individual servings. Each cupcake features a sweet, sticky pineapple topping with a maraschino cherry in the center, sitting atop a moist and buttery vanilla cake. The tropical flavors combined with a rich caramel glaze make these bite-sized treats irresistible!
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For the topping
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (150 g) brown sugar
- 12 pineapple slices (canned or fresh)
- 12 maraschino cherries
For the cupcake batter
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk
Directions
Prepare the topping
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan generously.
- In a small bowl, mix the melted butter and brown sugar until well combined.
- Spoon about 1 tablespoon of the butter-sugar mixture into the bottom of each muffin cup.
- Place a pineapple slice on top of the sugar mixture, trimming it if necessary to fit. Add a maraschino cherry in the center of each pineapple slice.
Make the batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Spoon the batter over the pineapple slices, filling each cup about ¾ full.
Bake and cool
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5-10 minutes. Run a knife around the edges to loosen, then carefully invert the pan onto a large baking sheet to release the cupcakes.
Notes
- Pineapple options: Canned pineapple rings work best for this recipe, but fresh pineapple slices can be used for a more vibrant flavor.
- Cherry alternatives: If you’re not a fan of maraschino cherries, you can substitute with fresh berries or omit them altogether.
- Serving suggestion: These cupcakes are best enjoyed warm but can be stored in an airtight container at room temperature for up to 2 days.
Conclusion
These Pineapple Upside-Down Cupcakes are a fun and delicious way to enjoy a classic dessert in portable portions. Whether it’s for a picnic, a party, or just a sweet indulgence, these cupcakes are guaranteed to bring a taste of the tropics to any occasion. Give them a try, and you’ll be hooked on their sweet, buttery goodness!
Frequently Asked Questions
Can I make these Pineapple Upside-Down Cupcakes ahead of time, and how should I store them?
Yes, you can absolutely make these cupcakes ahead of time. The cupcakes are best stored at room temperature in an airtight container for up to 2 days. For longer storage, you can freeze the baked cupcakes, well-wrapped, for up to a month. Thaw them at room temperature before serving. If freezing, it’s best to freeze them without the glaze to prevent it from becoming sticky.
What are some good substitutions for the maraschino cherries and pineapple, if I don’t have them?
If you don’t have maraschino cherries, you can substitute with fresh berries like raspberries or strawberries, or even omit them entirely. For the pineapple, canned pineapple rings work best, but if you prefer a more vibrant flavor, you can use fresh pineapple slices. If using fresh, make sure to cut them into similar-sized rounds to fit the muffin cups. You could also use other canned fruit, such as peaches, in a pinch, though the flavor will change.
How do I know when the Pineapple Upside-Down Cupcakes are perfectly baked?
The cupcakes are perfectly baked when they have a golden-brown color and a slight spring back when gently touched. A toothpick inserted into the center of a cupcake should come out clean, indicating the batter is fully cooked. Baking time is typically 20-25 minutes at 350°F (175°C), but it’s always best to check for doneness with a toothpick as oven temperatures can vary.
Can I double or scale down this Pineapple Upside-Down Cupcake recipe?
Yes, you can easily double this recipe. Simply double all the ingredients and use two 12-cup muffin pans, baking them simultaneously. You may need to adjust the baking time slightly, adding a few minutes if necessary. To scale down, halve all the ingredients and bake in a 6-cup muffin pan. Remember to adjust the amount of butter-sugar mixture accordingly for the topping.
What are the nutritional highlights of these Pineapple Upside-Down Cupcakes?
These cupcakes offer some vitamin C from the pineapple and a moderate amount of calcium from the milk and butter. The pineapple also provides some fiber. However, they are primarily a dessert, so enjoy them in moderation. The cupcakes also provide some carbohydrates for energy and a small amount of protein from the eggs and flour.
Pineapple Upside-Down Cupcakes – Mini Tropical Delights
A delightful twist on a classic dessert, these Pineapple Upside-Down Cupcakes offer a mini tropical escape in each bite, perfect for parties or a sweet treat at home.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 12 slices pineapple rings canned, drained
- 12 pieces maraschino cherries optional
- 0.5 cup brown sugar packed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix the melted butter and brown sugar together and divide evenly among the cupcake molds.
- Place a pineapple ring at the bottom of each mold and put a maraschino cherry in the center.
- In a large bowl, beat the sugar and butter until fluffy, then add eggs and vanilla extract.
- Gradually add the flour alternating with milk, mixing until just combined.
- Fill cupcake molds with the batter, covering the pineapple.
- Bake for 25 minutes or until a toothpick comes out clean. Let them cool for a few minutes before inverting.
Notes
These cupcakes are best served warm but can be stored in an airtight container for up to 3 days.
