Pineapple Upside-Down Cupcakes bring a classic dessert into a fun, individual-sized treat. These cupcakes feature a caramelized pineapple topping and a soft, buttery cake base, making them perfect for a tropical-themed party or a sweet personal indulgence.
Ingredients:
For the Pineapple Topping:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 8-10 pineapple rings (canned or fresh)
- Maraschino cherries (optional, for garnish)
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
Prepare the Pineapple Topping:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners.
- Make Caramel: In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is fully dissolved and the mixture is smooth. Remove from heat.
- Prepare Pineapple: If using canned pineapple rings, drain them well. If using fresh, peel, core, and cut into rings.
- Place Pineapple in Pan: Spoon a small amount of the caramel mixture into the bottom of each cupcake cup. Place a pineapple ring on top of the caramel, and add a maraschino cherry in the center of each pineapple ring, if desired.
Prepare the Cupcake Batter:
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fill Cupcake Cups: Spoon the batter evenly over the pineapple rings in the cupcake tin, filling each cup about 2/3 full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the tin for about 5 minutes. Then, carefully invert them onto a serving plate. If necessary, use a knife to gently loosen any stuck bits.
Serve:
- Garnish: Optionally, garnish with additional maraschino cherries or a drizzle of extra caramel sauce if desired.
- Enjoy: Serve warm or at room temperature. These cupcakes are delightful on their own or with a dollop of whipped cream or vanilla ice cream.
Tips for Perfect Cupcakes:
- Even Caramel Distribution: Ensure the caramel mixture is evenly distributed in each cupcake cup to avoid uneven topping.
- Avoid Overfilling: Fill the cupcake cups only 2/3 full to prevent overflow.
- Cooling: Let the cupcakes cool slightly before inverting to avoid breaking the topping.
Why You’ll Love This Recipe:
- Tropical Flavor: The caramelized pineapple adds a sweet and tangy tropical flavor that’s hard to resist.
- Individual Servings: Cupcakes make serving and portion control easy, plus they’re fun to eat!
- Classic Twist: These cupcakes are a delightful twist on the traditional pineapple upside-down cake, perfect for any occasion.
Enjoy making and savoring these Pineapple Upside-Down Cupcakes—a sweet and charming dessert that combines classic flavors with a modern twist!