Pineapple Upside Down Cupcakes
Delicious and visually striking cupcakes with a caramelized pineapple topping, marrying flavors of butter, brown sugar, and maraschino cherries for a delightful dessert.
Ingredients
Caramel Base
- 1/4 cup unsalted butter, melted Use high-quality butter for the cleanest caramel.
- 1/2 cup light brown sugar For deeper flavor, a portion of dark brown sugar can be used.
- 4–5 rings canned pineapple, drained Use pineapple packed in juice for a brighter flavor.
- 12 pieces maraschino cherries Drain well and pat dry before using.
Cupcake Batter
- 1 cup all-purpose flour Spoon and level for accuracy.
- 3/4 cup granulated sugar Balances the flavor of the cupcakes.
- 1 teaspoon baking powder Keeps the cupcakes light and airy.
- 1/2 teaspoon salt Enhances sweetness and balances flavors.
- 1/4 cup vegetable oil Keeps the cake moist.
- 1 large egg, lightly beaten Adds structure and richness.
- 1/2 cup milk Use whole or 2% milk.
- 1/4 cup pineapple juice Use juice from the drained canned pineapple.
Optional Add-ons
- Pinch cinnamon or ground ginger Adds a warming spice to the caramel.
- Zest of half a lemon or lime For a citrus lift.
- Flaked toasted coconut To sprinkle on cupcakes before serving.
- A spoonful of crème fraîche or lightly sweetened whipped cream For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or a neutral cooking spray.
- In a small bowl, combine the melted butter with the light brown sugar. Stir until the mixture looks like wet sand.
- Spoon about 1-1.5 teaspoons of this mixture into the base of each muffin cup.
- Place a drained pineapple ring in each muffin cup, pressing gently into the mixture. Nestle a maraschino cherry in the center.
Making the Batter
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk the oil, lightly beaten egg, milk, and pineapple juice until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill each muffin cup about two-thirds full with the batter.
Baking
- Bake the cupcakes for 20-25 minutes, rotating the pan halfway through.
- They're done when a toothpick comes out clean or with a few moist crumbs.
Cooling and Serving
- Allow the cupcakes to cool in the pan for 5 minutes, then invert onto a wire rack or plate.
- Serve warm or at room temperature, optionally with a dollop of whipped cream or scoop of ice cream.
Notes
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days.