Pineapple upside-down cupcakes are a delightful twist on the classic pineapple upside-down cake. Here’s a simple recipe for you to try:
Ingredients:
For the Topping:
- 1/4 cup (1/2 stick) unsalted butter
- 2/3 cup packed light brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained (reserve the juice)
- Maraschino cherries, for garnish
For the Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the canned pineapple)
- 1/2 cup milk
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- For the Topping: In a saucepan, melt the 1/4 cup of butter over medium heat. Add the brown sugar and stir until well combined and melted. Spoon this mixture evenly into the bottom of each cupcake liner.
- Place a pineapple slice on top of the brown sugar mixture in each cupcake liner. If the slices are too big, you can cut them to fit.
- Place a maraschino cherry in the center of each pineapple slice.
- For the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and milk. Begin and end with the dry ingredients, mixing just until combined.
- Spoon the batter over the pineapple slices in the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, you can enjoy these delicious pineapple upside-down cupcakes!
