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

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Enjoy these Pineapple Upside-Down Cupcakes, featuring a luscious caramelized pineapple and cherry topping on a light vanilla cupcake. Perfect for any celebration, they combine tropical flavors with an eye-catching presentation that will delight 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
  • Cooking spray or additional butter for greasing

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, combine the brown sugar and a tablespoon of the pineapple juice. Mix until slightly dissolved.
  3. Grease a standard muffin tin with cooking spray or 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.
  6. Add a maraschino cherry in the center of each pineapple slice.
  7. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  8. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  9. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  10. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until combined. Do not overmix.
  11. Scrape down the sides of the bowl to ensure everything is well incorporated.
  12. Fill each muffin cup about 2/3 full with the batter.
  13. Gently tap the muffin tin on the counter to remove air bubbles.
  14. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  15. Remove from the oven and let cool for about 5 minutes.
  16. Run a knife around the edges of each muffin cup to loosen them, then invert the muffin tin onto a wire rack or plate.
  17. If any topping sticks, simply lift it out and place it back on top of the cupcake.
  18. Allow the cupcakes to cool completely before serving.
  19. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  20. For longer storage, freeze the cupcakes in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.

Notes

  • Ensure the butter is softened for easy creaming with the sugar.
  • You can adjust the amount of pineapple and cherries based on your preference.
  • These cupcakes are best enjoyed fresh but can be stored or frozen for later enjoyment.

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