Pineapple upside-down cupcakes are a delightful twist on the classic pineapple upside-down cake, perfect for individual servings. Here’s a recipe for you to try:
Ingredients:
For the topping:
- 1/4 cup unsalted butter
- 2/3 cup packed brown sugar
- 1 can (20 ounces) pineapple slices, drained
- Maraschino cherries, drained (optional)
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the canned pineapple)
- 1/4 cup milk
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a small saucepan, melt the 1/4 cup of butter over medium heat. Once melted, add the brown sugar and stir until the sugar is dissolved and the mixture is smooth, about 2-3 minutes.
- Spoon a tablespoon of the brown sugar mixture into the bottom of each cupcake liner, spreading it out evenly.
- Place a pineapple slice on top of the brown sugar mixture in each cupcake liner. You can cut the slices to fit if needed. If desired, place a maraschino cherry in the center of each pineapple slice.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Add the vanilla extract and mix until incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and milk. Mix until just combined, being careful not to overmix.
- Spoon the batter evenly over the pineapple slices in the cupcake liners, filling each liner about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes.
- Carefully transfer the cupcakes to a wire rack to cool completely.
- Once cooled, gently remove the cupcake liners and serve the pineapple upside-down cupcakes with the pineapple slice facing up.
These pineapple upside-down cupcakes are sure to be a hit with their caramelized pineapple topping and moist, flavorful cake. Enjoy!