Description
Sweet pineapple upside-down cupcakes bring classic dessert charm into perfectly portioned individual treats. Caramelized fruit topping and moist golden cake create a delightful tropical twist you’ll absolutely love.
Ingredients
Scale
Fruit and Pineapple Components:
- 6 canned pineapple rings, halved
- 12 maraschino cherries
- 1/2 cup (120ml) pineapple juice
Cake Base Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) buttermilk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) light brown sugar
Instructions
- Prepare the oven environment at 350F (175C) and ready a 12-cup muffin tin with grease or liner.
- Craft the caramelized foundation by blending melted butter and brown sugar. Distribute approximately one teaspoon of this luxurious mixture into each muffin cavity.
- Nestle a halved pineapple ring into each cup, gently pressing it into the sugary base. Position a vibrant maraschino cherry at the heart of each pineapple ring.
- Create the cake base by whisking flour, baking powder, baking soda, and salt in a separate bowl. In a larger vessel, cream butter and granulated sugar until airy and voluminous.
- Incorporate eggs individually, ensuring thorough integration after each addition. Introduce vanilla extract for depth of flavor.
- Gradually fold dry ingredients into the mixture, alternating with pineapple juice and buttermilk. Mix delicately to maintain the batter’s ethereal texture.
- Carefully ladle batter over the pineapple-cherry arrangement, filling each cup approximately three-quarters full.
- Slide the muffin tin into the preheated oven, baking for 20-25 minutes until a toothpick emerges pristine when inserted into the cupcake’s center.
- Allow cupcakes to rest in the pan for five minutes, then invert onto a wire rack or baking sheet, revealing the caramelized topping.
- Permit cupcakes to cool completely, transforming into a delectable dessert ready to enchant eager palates.
Notes
- Swap out buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version.
- Room temperature ingredients ensure smoother batter and more even baking, helping cupcakes rise consistently.
- Line muffin cups with extra parchment paper for easier removal and cleaner edges when flipping the cupcakes.
- Drain maraschino cherries thoroughly to prevent excess liquid from affecting the caramel topping’s texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 211 kcal
- Sugar: 21 g
- Sodium: 129 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 45 mg