Easy Pineapple Upside-Down Cupcakes

These Easy Pineapple Upside-Down Cupcakes are the perfect blend of sweet pineapple, rich caramel, and soft, moist cake. Whether you’re hosting a summer barbecue or just want to treat yourself to a mini indulgence, these cupcakes are sure to delight.

I remember the first time I made these little gems for a family gathering. The smell of caramelizing sugar and pineapple filled the house, and the anticipation grew as we waited for them to cool. When we finally flipped them over and revealed the golden, caramelized pineapple rings, everyone was enchanted. These cupcakes have since become a staple for special occasions and impromptu celebrations alike.

What makes these cupcakes truly special is their versatility and the sheer joy they bring. Each bite is a perfect balance of flavors and textures, making them an instant hit with both kids and adults.

Easy Pineapple Upside-Down Cupcakes: A Todd Wilbur-Inspired Summary

These Easy Pineapple Upside-Down Cupcakes offer the classic flavors of a traditional pineapple upside-down cake in a convenient, single-serving size. With moist cake, caramelized pineapple, and a cherry on top, they’re a delightful treat that’s easy to make and even easier to enjoy.

A Family Favorite: An Exciting Story

One sunny afternoon, I decided to surprise my kids with these Easy Pineapple Upside-Down Cupcakes after school. As they walked in and caught a whiff of the sweet, tropical aroma, their faces lit up with excitement. We gathered around the kitchen counter, and I let each of them carefully flip their own cupcake. Their eyes widened with amazement at the sight of the golden pineapple and glistening cherry. It was a simple yet magical moment that turned an ordinary day into a cherished memory.

Why These Easy Pineapple Upside-Down Cupcakes?

Mini Delights: Perfectly portioned for individual servings.

Classic Flavors: Combines the beloved taste of pineapple upside-down cake with the convenience of cupcakes.

Easy and Fun: Simple to make and fun to flip over for a beautiful presentation.

Versatile: Great for parties, picnics, or a sweet treat any time of the day.

How to Make Easy Pineapple Upside-Down Cupcakes

1. Prepare the Topping:
   • Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
   • In a small bowl, combine the melted butter and brown sugar. Spoon about a tablespoon of the mixture into each muffin cup.
   • Place a pineapple slice in each cup and a maraschino cherry in the center of each pineapple ring.
2. Make the Batter:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
   • Gradually add the flour mixture to the butter mixture, alternating with the pineapple juice, beginning and ending with the flour mixture. Mix until just combined.
3. Assemble the Cupcakes:
   • Divide the batter evenly among the muffin cups, filling each about two-thirds full.
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
4. Cool and Flip:
   • Allow the cupcakes to cool in the pan for about 5 minutes. Then, run a knife around the edges to loosen them.
   • Place a baking sheet or large plate over the muffin tin and carefully invert to release the cupcakes.

Tips For Easy Pineapple Upside-Down Cupcakes

• Prevent Sticking: Ensure your muffin tin is well-greased to prevent sticking.
• Extra Moisture: Use fresh pineapple juice for a more intense flavor and moisture.
• Decorative Touch: Add a sprinkle of coconut flakes on top after flipping for a tropical touch.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend to make these cupcakes gluten-free.
• Vegan: Substitute the butter with vegan butter and use flax eggs instead of regular eggs.
• Citrus Twist: Add a bit of lemon or orange zest to the batter for a citrusy kick.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute in the batter and reduce the brown sugar in the topping.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

And there you have it! Don’t forget to let us know how your Easy Pineapple Upside-Down Cupcakes turn out, and consider checking out some of our other recipes:

Frequently Asked Questions For Easy Pineapple Upside-Down Cupcakes

Can I use fresh pineapple instead of canned? Yes, fresh pineapple works great. Just cut it into rings or small pieces that fit in the muffin cups.

How do I store leftover cupcakes? Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Can I make these cupcakes ahead of time? Yes, you can bake them a day in advance and store them covered at room temperature.

What if I don’t have a muffin tin? You can use silicone baking cups placed on a baking sheet or small ramekins.

Can I freeze these cupcakes? Yes, freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Can I use a different fruit? Yes, peaches, cherries, or apples make great alternatives.

How do I prevent the cupcakes from sticking? Ensure your muffin tin is well-greased, and run a knife around the edges before inverting.

Can I use a different type of sugar? Yes, coconut sugar or a sugar substitute can be used instead of brown sugar.

What if I don’t have pineapple juice? Orange juice or apple juice can be a good substitute.

Can I add spices to the batter? Yes, a pinch of cinnamon or nutmeg can add a warm flavor to the cupcakes.

What’s the best way to serve these cupcakes? They’re delicious on their own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.

Can I make these cupcakes in a mini muffin tin? Yes, just adjust the baking time to about 10-15 minutes for mini cupcakes.

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Pineapple Upside-Down Cupcakes Recipe

Recipe by CutsfoodCourse: Cake, Dessert, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Topping:

• 1/4 cup butter, melted

• 1/2 cup packed brown sugar

• 12 pineapple slices (canned or fresh)

• 12 maraschino cherries

• For the Cupcake Batter:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup pineapple juice (reserved from canned pineapple or fresh)

Directions

• Prepare the Topping:
• Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
• In a small bowl, combine the melted butter and brown sugar. Spoon about a tablespoon of the mixture into each muffin cup.
• Place a pineapple slice in each cup and a maraschino cherry in the center of each pineapple ring.
• Make the Batter:
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
• Gradually add the flour mixture to the butter mixture, alternating with the pineapple juice, beginning and ending with the flour mixture. Mix until just combined.
• Assemble the Cupcakes:
• Divide the batter evenly among the muffin cups, filling each about two-thirds full.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Cool and Flip:
• Allow the cupcakes to cool in the pan for about 5 minutes. Then, run a knife around the edges to loosen them.
• Place a baking sheet or large plate over the muffin tin and carefully invert to release the cupcakes.