Pineapple Upside-Down Cupcakes Recipe
why make this recipe
Pineapple Upside Down Cupcakes bring a fun twist to the classic dessert. They are sweet, moist, and full of tropical flavor. Each cupcake has a surprise of pineapple and a cherry on top, making them irresistible. They are perfect for parties, special occasions, or just a delightful treat at home. These cupcakes are easy to make and can brighten everyone’s day with their bright colors and tasty taste.
how to make Pineapple Upside Down Cupcakes
Ingredients:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 12 maraschino cherries, halved
- 1 cup pineapple chunks (or crushed pineapple, drained)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, mix melted butter and brown sugar together. Pour this mixture evenly into the bottom of each cupcake liner.
- Place pineapple chunks and half a cherry on top of the butter mixture in each liner.
- In a separate bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Add milk, vegetable oil, vanilla extract, and the egg to the dry ingredients. Mix until just combined.
- Pour the batter over the pineapple topping in each cupcake liner.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes, then invert the cupcakes onto a serving platter.
- Serve warm and enjoy!
how to serve Pineapple Upside Down Cupcakes
These cupcakes look great on any dessert table. Serve them warm for the best taste. You can also pair them with a scoop of vanilla ice cream or whipped cream for an extra treat. They are sure to impress your friends and family.
how to store Pineapple Upside Down Cupcakes
To keep your cupcakes fresh, store them in an airtight container. They can last for about three days at room temperature. If you want them to last longer, you can refrigerate them for up to a week. Just remember to allow them to come to room temperature before serving.
tips to make Pineapple Upside Down Cupcakes
- Make sure to drain the pineapple well, so the cupcakes do not become soggy.
- Use fresh pineapple for a stronger flavor, but canned works well too.
- Don’t overmix the batter; mixing until just combined will keep the cupcakes light and fluffy.
variation
You can try different fruits like peaches or cherries instead of pineapple. Adding a bit of coconut to the batter can also give a tropical twist. Feel free to experiment with your favorite flavors!
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day in advance and store them in the refrigerator.
2. Can I freeze Pineapple Upside Down Cupcakes?
Yes, you can freeze them for up to three months. Just make sure they are in an airtight container.
3. What if I don’t have maraschino cherries?
You can skip the cherries or use any other fruit you like. Slices of kiwi or strawberries can also work well as a topping.
Pineapple Upside Down Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, mix melted butter and brown sugar together. Pour this mixture evenly into the bottom of each cupcake liner.
- Place pineapple chunks and half a cherry on top of the butter mixture in each liner.
- In a separate bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Add milk, vegetable oil, vanilla extract, and the egg to the dry ingredients. Mix until just combined.
- Pour the batter over the pineapple topping in each cupcake liner.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes, then invert the cupcakes onto a serving platter.
