Irresistible Pineapple Upside Down Cupcakes Recipe

There’s something utterly delightful about the aroma of pineapple upside down cupcakes wafting through your kitchen, isn’t there? Imagine biting into a soft, fluffy cake topped with caramelized pineapple and cherries, all while that sweet scent dances in the air. simple sweet treats delicious breakfast muffins It’s a sensory overload that promises pure bliss in every bite.

These little gems are perfect for any occasion—birthdays, brunches, or just because. I remember the first time I brought these beauties to a family gathering; let’s just say they disappeared faster than my Uncle Bob at an all-you-can-eat buffet. perfect party appetizer Get ready for an unforgettable flavor experience that will leave everyone asking for seconds!

I once made these cupcakes for a picnic, and my cousin’s eyes lit up like a kid in a candy store when she took her first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: creamy chicken pasta dish.

• All-Purpose Flour: This is your base; it gives the cupcakes structure and fluffiness. Sift it to avoid lumps.
• Granulated Sugar: Sweetness is key! Use it generously to create that delightful caramel topping.
• Baking Powder: This little magic powder helps your cupcakes rise perfectly, making them light and airy.
• Salt: Just a pinch brings out all the flavors beautifully; don’t skip it!
• Unsalted Butter: For that rich, buttery flavor, ensure it’s softened so it blends easily into the batter.
• Eggs: They provide moisture and richness; always use room-temperature eggs for best results.
• Vanilla Extract: A splash of vanilla boosts flavor; choose pure extract for optimal taste.
• Canned Pineapple Slices: These will be your star topping; opt for rings packed in juice, not syrup.
• Maraschino Cherries: These cherries add a pop of color and sweetness on top of each cupcake.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven: First things first, preheat your oven to 350°F (175°C). This ensures even baking from start to finish. Grab your muffin tin and grease it lightly with non-stick spray.

Prepare your cupcake batter: In a mixing bowl, cream together softened butter and granulated sugar until fluffy and light. The mixture should smell heavenly by now! Add eggs one at a time, mixing well after each addition before tossing in that luscious vanilla extract.

Mix dry ingredients: In another bowl, whisk together flour, baking powder, and salt until combined. Gradually add the dry mixture to the wet ingredients while gently folding it in to keep the batter airy.

Create the topping: In each muffin cup, place one pineapple slice at the bottom followed by a maraschino cherry right in the center. Drizzle some melted butter mixed with brown sugar over these fruity layers to enhance their caramelization.

Fill with batter: Spoon batter over the pineapple-cherry layer until each cup is about two-thirds full. Bake these beauties for 20-25 minutes or until golden brown on top. Insert a toothpick—if it comes out clean, you’re good!

Cool and serve: Once baked, let them cool in the pan for about 10 minutes before flipping them onto a wire rack. Serve warm or at room temperature; they’re delightful either way!

With these simple steps complete, you’re on your way to impressing family and friends with these gorgeous pineapple upside down cupcakes! For more inspiration, check out this banana cake recipe recipe.

Perfecting the Cooking Process

Start by preparing the cupcake batter while preheating your oven. Pour the caramelized pineapple mixture into the cupcake liners first for an even bake.

Add Your Touch

Feel free to swap out pineapple for peaches or cherries for a fun variation. Adding coconut flakes can also enhance that tropical vibe!

Storing & Reheating

Store leftover cupcakes in an airtight container in the fridge for up to three days. Reheat in the microwave for 10-15 seconds to enjoy them warm.

Baking these Pineapple Upside Down Cupcakes reminds me of my childhood when my mom would whip them up for our summer picnics. The smiles on everyone’s faces were priceless!

FAQ

What is the best way to store Pineapple Upside Down Cupcakes?

Keep them in an airtight container in the fridge for freshness.

Can I use other fruits instead of pineapple?

Yes, try using peaches, cherries, or even mixed berries for variety.

What if my cupcakes stick to the pan?

Make sure to grease the liners well before adding batter to prevent sticking.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Pineapple Upside Down Cupcakes

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• Author: Mia Hanry
• Total Time: 40 minutes
• Yield: Makes approximately 12 cupcakes 1x

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Description

Pineapple Upside Down Cupcakes are a delightful twist on a classic dessert that brings tropical flavors right to your table. These mini treats feature a soft, buttery cake topped with caramelized pineapple and cherries, all perfectly portioned for individual enjoyment.

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Ingredients

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• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsalted butter (softened)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 can (8 oz) pineapple slices in juice (drained)
• 6 maraschino cherries

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Instructions

1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, cream together the softened butter and granulated sugar until fluffy. Add eggs one at a time and mix in vanilla.
3. In another bowl, whisk together flour, baking powder, and salt; gradually fold into the wet mixture.
4. Place a pineapple slice and a cherry in each muffin cup; drizzle melted butter mixed with brown sugar over them.
5. Fill each cup with batter until two-thirds full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
6. Cool for 10 minutes in the pan before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (70g)
• Calories: 215
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg