Pineapple Upside Down Cupcakes
The ultimate comfort food, Pineapple Upside Down Cupcakes combine delightful flavors of sweet pineapple and moist cake in individual servings. Perfect for any occasion, these easy-to-make cupcakes are a showstopper that will impress your family and friends. Make them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1 can (20 oz) Pineapple chunks in pineapple juice
- 1 can (8 oz) Pineapple chunks in pineapple juice
- 1/3 cup Light brown sugar
- 1/3 cup Unsalted butter
- 1 cup All-purpose flour
- 3/4 cup Granulated sugar
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 cup Unsalted butter, softened
- 1/2 cup (4 oz) Pineapple juice (from pineapple chunk can)
- 1 large Egg
- 1/2 tsp Vanilla extract
- 3/4 cup Heavy cream
- 2 Tbsp Granulated sugar
- 12 Maraschino cherries
Instructions
- Preheat your oven to 350 degrees. Make sure to spray 12 muffin cups generously with non-stick cooking spray to ensure those cupcakes release easily.
- Drain both cans of the pineapple chunks, reserving half a cup of the juice for the batter. Place the pineapple on several layers of paper towels to absorb excess moisture. This step is important to prevent soggy cupcakes.
- In a microwave-safe bowl, melt one-third cup of unsalted butter. Once melted, stir in the light brown sugar until it’s well combined and syrupy. This mixture will form the delicious base for your cupcakes.
- Divide this brown sugar mixture evenly among the muffin wells, adding about two teaspoons to each. Follow this by arranging pineapple chunks on top of the sugar mixture; aim for about five pieces in each well.
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Now, attach your mixer with a paddle attachment and add unsalted butter and the reserved pineapple juice into the flour mixture. Mix until the batter is smooth and well combined, which should take about one to two minutes.
- Add in the large egg and vanilla extract, mixing until these are fully incorporated into the batter.
- Carefully divide the batter evenly among the muffin cups, layering it on top of the pineapple chunks, making sure to cover them completely.
- Bake in your preheated oven for approximately 23 to 26 minutes, or until a toothpick inserted into the center comes out clean. As the cupcakes bake, your kitchen will fill with the most inviting aroma!
- Once baked, remove the cupcakes from the oven and let them cool for five minutes. Then, run a sharp knife around the edges to loosen them from the pan.
- Place a wire cooling rack over the top of the muffin pan and carefully flip it to invert the cupcakes onto the wire rack. Let them cool completely.
- While the cupcakes are cooling, prepare the sweetened whipped cream. In another bowl, whip heavy cream using an electric mixer on high speed until soft peaks form. Add in granulated sugar and continue to whip until stiff peaks form.
- Just before serving, pipe the whipped cream over the cooled cupcakes and top each with a maraschino cherry for that perfect finishing touch!
Notes
- Tip 1: To store leftovers, keep the cupcakes in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
- Tip 2: Yes, you can freeze these cupcakes! Place them in an airtight container or freezer bag and freeze for up to three months. Thaw in the fridge overnight before enjoying.
- Tip 3: Instead of pineapple, try using peaches or cherries for a seasonal twist!
- Tip 4: Instead of whipped cream, consider using cream cheese frosting for a tangy flavor contrast.
- Tip 5: These cupcakes pair beautifully with vanilla ice cream or a scoop of sorbet to balance the sweetness.