Description

Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert, offering soft, moist cupcakes topped with tender pineapple pieces and a cherry on top. This easy recipe yields 21 delicious cupcakes that combine the sweet caramel flavor of brown sugar and butter with juicy pineapple and maraschino cherries, making them perfect for any occasion.

Ingredients

- ½ cup butter, melted
- ½ cup brown sugar, packed
- 1 can (20 ounces) pineapple slices or chunks with juice, divided
- 21 maraschino cherries, stemless
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature

Instructions

Preheat the oven to 350°F.
Divide the pineapple and juice from the can. Cut the pineapple into small pieces about ½ inch square.
Spoon 1 teaspoon of melted butter into each muffin cup.
Sprinkle about 1 teaspoon of brown sugar evenly over the butter in each cup.
Arrange 4 pieces of pineapple in a flower or cross shape inside each muffin cup.
Place one maraschino cherry in the center of the pineapple pieces in each cup. Set the pan aside.
In a small bowl, whisk together the flour, baking powder, salt, and baking soda.
In a large bowl, whisk the canola oil and granulated sugar until combined.
Beat in the eggs until just mixed.
Gradually fold the dry ingredients into the wet ingredients using a spatula.
When the batter begins to thicken and dry, pour in the reserved pineapple juice and mix until the batter is wet and thick.
Spoon about 2 tablespoons of batter over the pineapple and cherry in each muffin cup, filling almost to the top.
Bake the cupcakes for 15 to 17 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 30 minutes.
Run a thin knife around the edges of each cupcake to loosen them from the pan.

Carefully invert each cupcake onto a cooling rack so the pineapple and cherry are on top.

Notes

Serve Pineapple Upside Down Cupcakes slightly warm or at room temperature for the best flavor and texture. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

To store, keep the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Before serving refrigerated cupcakes, allow them to come to room temperature or warm them briefly in the microwave.

You can also freeze these cupcakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe container. Freeze for up to one month. When ready to eat, thaw overnight in the refrigerator and warm slightly before serving for optimal taste and texture.