Description
These delightful Pineapple Upside-Down Cupcakes bring a tropical twist to a classic dessert. With caramelized pineapple and cherries baked into a moist, buttery cake, each bite is bursting with flavor. Perfect for parties, family gatherings, or a simple sweet treat, these cupcakes are easy to make and irresistibly delicious.
Who is This Recipe For?
This recipe is perfect for:
- Baking enthusiasts looking for a simple yet impressive dessert
- Beginners who want an easy-to-follow recipe with great results
- Party hosts needing a crowd-pleasing treat
- Fans of tropical flavors who love pineapple and caramelized goodness
Why It’s Great
✔️ Individual servings – No slicing needed! Each cupcake is a perfectly portioned dessert.
✔️ Classic flavors with a twist – A beloved upside-down cake transformed into a fun cupcake version.
✔️ Moist and flavorful – Buttery cake combined with caramelized pineapple creates the perfect texture.
✔️ Easy to make – No complicated techniques required!
Ingredients
For the Topping:
- ¼ cup (½ stick) unsalted butter, melted
- ½ cup brown sugar
- 12 pineapple rings (or crushed pineapple)
- 12 maraschino cherries
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice
- ½ cup buttermilk
Instructions
1. Prepare the Topping
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin with non-stick spray.
- Pour about 1 teaspoon of melted butter into each muffin cup, followed by 1 teaspoon of brown sugar.
- Place a pineapple ring (or a spoonful of crushed pineapple) in each cup. Add a maraschino cherry in the center.
2. Make the Cupcake Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding pineapple juice and buttermilk with the dry ingredients, mixing until just combined.
3. Bake the Cupcakes
- Spoon the batter evenly into the prepared muffin cups, covering the pineapple layer.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool for about 5 minutes, then carefully invert onto a wire rack.
Kitchen Equipment Needed
- Muffin tin (12-cup)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for 3-4 days to maintain freshness.
- Freezer: Wrap cupcakes individually and freeze for up to 2 months. Thaw at room temperature before serving.
FAQ
❓ Can I use canned pineapple?
Yes! Canned pineapple rings or crushed pineapple work perfectly. Just be sure to drain excess juice before using.
❓ Can I make these cupcakes in advance?
Absolutely! You can bake them a day ahead and store them in an airtight container. Warm them slightly before serving for the best flavor.
❓ What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
❓ Can I use a cake mix instead?
Yes! Use a vanilla or yellow cake mix, replacing the water with pineapple juice for extra flavor.
Conclusion
Pineapple Upside-Down Cupcakes are a fun, bite-sized version of a classic dessert, offering a delightful combination of buttery cake, caramelized fruit, and a tropical touch. Whether for a party or a personal treat, these cupcakes are easy to make, visually appealing, and absolutely delicious. Try this recipe today and enjoy the perfect balance of sweet and tangy flavors!
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