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Pineapple Upside-Down Cupcakes
Alyssa

Pineapple Upside-Down Cupcakes

Indulge in pineapple upside-down cupcakes! These mini delights feature moist cake topped with caramelized pineapple for a sweet twist on a classic!
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Ingredients Method

Ingredients
  

  • 1/2 cup butter softened: Adds richness and moisture, ensuring the cupcakes are soft and tender.
  • 1/2 cup brown sugar: Provides a deep caramel flavor that enhances the sweetness of the pineapple.
  • 1 can pineapple rings: The star of the dish offering a burst of juiciness and tangy sweetness.
  • Maraschino cherries: These bright red cherries lend a pop of color and a hint of sweet-tartness on top.
  • 1 cup all-purpose flour: The main structure of the cupcakes giving them body and stability.
  • 1 tsp baking powder: Essential for leavening ensuring the cupcakes rise to a fluffy texture.
  • 1/2 tsp salt: Balances the sweetness and enhances the overall flavor profile.
  • 1/2 cup granulated sugar: Adds sweetness and contributes to the cupcake's overall texture.
  • 1/2 cup milk: Provides moisture and helps to bind the ingredients together.
  • 1 large egg: Acts as an emulsifier helping to achieve a smooth batter and adding structure.
  • 1 tsp vanilla extract: Offers a warm aromatic flavor that complements the sweetness of the pineapple.

Method
 

  1. Preheat your oven to 350°F (175°C). Use this time to line a muffin tin with paper liners or grease it lightly with oil.
  2. Cream together 1/2 cup softened butter and 1/2 cup brown sugar in a mixing bowl until the mixture is fluffy and light in color, which should take about 2-3 minutes.
  3. Spoon this mixture into the bottom of each muffin cup, distributing it evenly. Place one pineapple ring and one maraschino cherry in the center of each ring on top of the brown sugar/butter mixture.
  4. In another bowl, combine 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Mix thoroughly and set aside.
  5. In a separate large bowl, beat together 1/2 cup granulated sugar, 1/2 cup milk, 1 large egg, and 1 tsp vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring carefully until just combined. Avoid overmixing to keep the cupcakes light and airy.
  7. Spoon the batter over the pineapple rings in the muffin tin, filling each cup about 2/3 full.
  8. Bake in the preheated oven for 20-25 minutes. You’ll know they are done when a toothpick inserted into the center comes out clean.
  9. Once baked, let the cupcakes cool in the pan for about 5 minutes before carefully inverting them onto a wire rack to cool completely. This allows the caramelized topping to set beautifully.