Description
Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, offering the same sweet, tropical flavor in a perfectly portioned treat. Made entirely from scratch, these cupcakes are surprisingly easy to prepare and perfect for any occasion, from casual family gatherings to festive celebrations. Their caramelized pineapple topping and soft, buttery cake make them irresistible, and the addition of a maraschino cherry in the center adds a pop of color and sweetness.
Ingredients
Topping
- 6 tablespoons melted butter
- ¾ cup brown sugar
- 28 ounces pineapple chunks (from 20-ounce and 8-ounce cans in juice, or fresh chopped pineapple)
- 12 maraschino cherries
Cupcakes
- ½ cup softened unsalted butter
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
Instructions
Topping
- Preheat oven to 350°F and lightly spray a 12-count cupcake tin with non-stick baking spray.
- Divide 6 tablespoons of melted butter evenly into the bottom of each cupcake well.
- Sprinkle 1 tablespoon of brown sugar into each cupcake well over the butter.
- Arrange 4 pineapple chunks in a flower pattern in each cup.
- Press one maraschino cherry into the center of each pineapple “flower.” Set aside.
Cupcakes
- In a medium bowl, cream ½ cup softened butter and ¾ cup granulated sugar until smooth using a hand mixer.
- Add 2 eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- Alternate adding the flour mixture and ½ cup buttermilk to the butter mixture, starting and ending with flour, mixing until just combined after each addition.
- Spoon the batter evenly into the prepared cupcake tin, filling each well to the top.
- Bake for 22-25 minutes until a toothpick inserted comes out clean.
- Let cupcakes cool for 5 minutes. Cover the tin with a wire cooling rack, then carefully flip the tin to release the cupcakes.
- Remove the tin and let cupcakes cool completely before serving.
Notes
- Serve Pineapple Upside-Down Cupcakes slightly warm for the best flavor and texture.
- Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days to keep them fresh longer.
- These cupcakes can also be frozen for up to 1 month. Thaw completely at room temperature before serving.
- Reheat briefly in the microwave or oven to enjoy them warm, just like freshly baked.