why make this recipe
Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert, making it fun and easy to serve. They are perfect for parties, family gatherings, or just a sweet treat at home. Each bite brings a burst of tropical flavor, with the sweetness of pineapples balanced by the buttery cake. They’re simple to make and can quickly become a favorite in your dessert rotation!
how to make Pineapple Upside Down Cupcakes
Ingredients:
- 1/4 cup Unsalted butter, melted
- 1/2 cup Light brown sugar
- 4-5 slices Canned pineapple rings
- 1/3 cup Pineapple juice
- 1 cup All-purpose flour
- 3/4 cup Granulated sugar
- 1/4 cup Vegetable oil
- 1 large Egg
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Milk
Directions:
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, melt the butter and mix in the brown sugar until combined.
- Place a slice of pineapple in the bottom of each cupcake liner and pour a bit of the butter mixture over each slice.
- In another bowl, mix together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the vegetable oil, egg, pineapple juice, and milk.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter evenly over the pineapples in each cupcake liner.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool slightly in the tin, then invert onto a plate and serve!
how to serve Pineapple Upside Down Cupcakes
These cupcakes are best served slightly warm or at room temperature. You can enjoy them on their own or with a scoop of vanilla ice cream for an extra tasty treat. A sprinkle of powdered sugar or a drizzle of caramel sauce also makes them look extra special when serving!
how to store Pineapple Upside Down Cupcakes
If you have leftovers, store the cupcakes in an airtight container at room temperature for up to 2-3 days. For longer storage, you can put them in the fridge for about a week. Make sure to wrap them well if you’re using the fridge so they don’t dry out.
tips to make Pineapple Upside Down Cupcakes
- Ensure you melt the butter and mix it well with the brown sugar for a smooth caramel topping.
- Use fresh pineapple if you prefer, but canned pineapple is handy and sweet.
- Be careful when inverting the cupcakes; it’s helpful to let them cool in the pan for a few moments before flipping them out.
variation (if any)
You can experiment with different fruits! Try peaches, cherries, or even berries for a unique twist. You can also add nuts like walnuts or pecans into the batter for added texture and flavor.
FAQs
What can I use instead of canned pineapple?
You can use fresh pineapple slices if you prefer! Just make sure to cook them slightly in butter and sugar to soften them.
Can I use a different type of sugar?
Yes, you can use coconut sugar or even white sugar if you want a lighter flavor. Just remember that the brown sugar adds a nice caramel-like taste.
What if I don’t have all-purpose flour?
You can substitute it with a gluten-free flour blend if you’re looking for a gluten-free option, or use whole wheat flour for a heartier cake. Just note that this may change the texture slightly.
Pineapple Upside Down Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, melt the butter and mix in the brown sugar until combined.
- Place a slice of pineapple in the bottom of each cupcake liner and pour a bit of the butter mixture over each slice.
- In another bowl, mix together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the vegetable oil, egg, pineapple juice, and milk.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter evenly over the pineapples in each cupcake liner.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool slightly in the tin, then invert onto a plate and serve!