Description
Pineapple Upside Down Cupcakes are a fun, individual twist on the classic pineapple upside-down cake, offering caramelized pineapple, buttery cake, and maraschino cherries in portable, bite-sized portions. Perfect for parties, gatherings, or a special treat.
Ingredients
- 1 can (20 oz) pineapple rings, drained (reserve juice)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed brown sugar
- 12 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup pineapple juice (from the can of pineapple)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the muffin cups with non-stick spray.
- In a small bowl, combine the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup.
- Place one pineapple ring in each muffin cup, pressing it gently into the butter-sugar mixture. Place a maraschino cherry in the center of each pineapple ring.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, pineapple juice, vanilla extract, eggs, and vegetable oil. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full. Make sure the batter covers the pineapple and cherry topping.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then carefully invert the muffin tin onto a cooling rack or a tray. Allow the cupcakes to cool completely before serving.
Notes
- For a tropical twist, sprinkle shredded coconut on top of the pineapple before baking.
- Fresh pineapple can be substituted for canned pineapple for a more natural flavor.
- Add a dash of cinnamon or nutmeg to the batter for extra warmth and flavor.
- For a vegan version, substitute the eggs with flax or chia eggs, and use vegan margarine or coconut oil in place of butter.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 28g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
