Pineapple Upside-Down Cupcakes That Make You Smile
These Pineapple Upside-Down Cupcakes are moist, buttery , and topped with caramelized pineapple and cherries. A fun twist on the classic cake, they’re perfect for any occasion!
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 2 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 6 pineapple rings (halved or quartered)
- 12 maraschino cherries
For the Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a small bowl, mix melted butter and brown sugar. Spoon 1 teaspoon into each muffin cup.
- Place a pineapple piece over the sugar, then add a maraschino cherry in the center.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
- Gradually mix in dry ingredients, alternating with buttermilk and pineapple juice.
- Fill muffin cups ¾ full. Bake for 18-22 minutes, until a toothpick comes out clean.
- Cool for 5 minutes, then invert onto a wire rack while warm.
Notes
- Grease the pan well to prevent sticking.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
Find it online: https://allfruitrecipes.com/pineapple-upside-down-cupcakes/