If you’re looking for a delightful treat that brings a taste of the tropics to your kitchen, these pineapple upside down cupcakes are the answer!
This baking recipe from scratch transforms classic pineapple upside down cake into individual pineapple upside down cakes that are perfect for any occasion.
These mini cakes are not just easy to make but are also a crowd-pleaser, especially as a summer dessert or party dessert.
Plus, they’re a quick dessert option you can whip up in just 30 minutes, making them ideal for holiday baking or any festive dessert spread.
Let’s dive into this delicious pineapple recipe!
Pineapple Upside Down Cupcakes Ingredients
These ingredients come together to create a truly delectable treat.
Here’s why each one is essential:
Topping:
- Unsalted butter: Adds rich flavor and helps create a caramelized topping.
- Brown sugar: Gives the cupcakes their signature caramelized top.
- Pineapple rings: The star of the show, providing a juicy and sweet tropical flavor.
- Maraschino cherries: Add a pop of color and a hint of sweetness.
Cupcakes:
- All-purpose flour: The foundation for the cupcake batter.
- Baking powder and baking soda: These leavening agents ensure the cupcakes rise perfectly.
- Salt: Enhances all the flavors.
- Unsalted butter: Adds richness and moisture to the cupcakes.
- Granulated sugar: Sweetens the batter to perfection.
- Eggs: Bind the ingredients and add structure.
- Vanilla extract: Infuses the batter with a warm, inviting flavor.
- Sour cream: Keeps the cupcakes moist and tender.
- Milk: Adds the right amount of moisture to the batter.
Tips and Notes
Here are some handy tips to ensure your Pineapple Upside Down Cupcakes turn out perfect every time:
- Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and milk are at room temperature for the best mixing results.
- Pat Dry Pineapple: Before using, pat the pineapple rings dry with a paper towel to avoid extra moisture in the cupcakes.
- Don’t Overfill: Fill the cupcake liners only about 2/3 full to prevent overflow during baking.
- Cool Before Removing: Let the cupcakes cool in the tin for about 10 minutes before removing them to avoid breaking.
How to Make Pineapple Upside Down Cupcakes
- Preheat your oven to 350°F (175°C). Place cupcake liners in a muffin tin.
- Prepare the topping by mixing melted butter and brown sugar in a small bowl. Place about 1 teaspoon of this mixture into each cupcake liner. Add a piece of pineapple and half a cherry on top of the sugar mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until everything is just combined.
- Spoon the batter into the cupcake liners over the pineapple and cherries, filling each liner about 2/3 full.
- Bake the cupcakes in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes. Then carefully remove them and let them cool completely on a wire rack.
- Serve the Pineapple Upside Down Cupcakes as they are or top them with a dollop of whipped cream if you like. Enjoy!
Storage
To keep your Pineapple Upside Down Cupcakes fresh and tasty:
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days in an airtight container.
- Freezing: Freeze the cupcakes for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy baking these delicious and easy desserts that are sure to become a favorite in your home!
Yield: 12 cupcakes
Pineapple Upside Down Cupcakes Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enjoy the deliciousness of Pineapple Upside Down Cupcakes! This easy recipe transforms the classic cake into individual treats, perfect for parties, summer gatherings, or as a quick dessert. With caramelized pineapple and a moist, flavorful cake, these cupcakes are sure to impress.
Ingredients
TOPPING:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple rings, drained and cut into small pieces
- Maraschino cherries, halved
CUPCAKES:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Place cupcake liners in a muffin tin.
- Prepare the topping by mixing melted butter and brown sugar in a small bowl. Place about 1 teaspoon of this mixture into each cupcake liner. Add a piece of pineapple and half a cherry on top of the sugar mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until everything is just combined.
- Spoon the batter into the cupcake liners over the pineapple and cherries, filling each liner about 2/3 full.
- Bake the cupcakes in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes. Then carefully remove them and let them cool completely on a wire rack.
- Serve the Pineapple Upside Down Cupcakes as they are or top them with a dollop of whipped cream if you like.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and milk are at room temperature for the best mixing results.
- Pat Dry Pineapple: Before using, pat the pineapple rings dry with a paper towel to avoid extra moisture in the cupcakes.
- Don’t Overfill: Fill the cupcake liners only about 2/3 full to prevent overflow during baking.
- Cool Before Removing: Let the cupcakes cool in the tin for about 10 minutes before removing them to avoid breaking.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 287Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 68mgSodium 137mgCarbohydrates 37gFiber 0gSugar 25gProtein 3g
