Imagine biting into a cupcake that transports you to a sunny paradise with every single mouthful! These Homemade Pineapple Upside Down Cupcakes are not just a dessert; they're a magical culinary experience that combines the rich, caramelized sweetness of pineapple with a perfectly moist cake base. Whether you're looking to impress guests or treat yourself to a decadent treat, these cupcakes are about to become your new obsession. Get ready to turn your baking game upside down – literally!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can pineapple slices
- 12 maraschino cherries
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it thoroughly with butter or cooking spray.
- In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add brown sugar and stir continuously until the mixture becomes smooth and bubbling, creating a caramel-like topping.
- Drain the canned pineapple slices and pat them dry with paper towels. Cut each pineapple slice to fit the bottom of the muffin cups.
- Spoon a tablespoon of the butter-brown sugar mixture into the bottom of each muffin cup. Place a pineapple slice on top of the caramel, and center a maraschino cherry in the middle of each pineapple slice.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
- In a separate large mixing bowl, cream together granulated sugar and the remaining butter until light and fluffy, about 2-3 minutes.
- Add the egg to the sugar-butter mixture and beat until fully incorporated. Gradually mix in the milk, stirring until the batter is smooth.
- Slowly fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Carefully spoon the cake batter over the pineapple and cherry layer in each muffin cup, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then, carefully invert the muffin tin onto a large serving platter or baking sheet to release the cupcakes.
- Allow cupcakes to cool completely before serving. The pineapple and caramel topping will be beautifully caramelized and glossy.
- Serve at room temperature and enjoy your homemade Pineapple Upside Down Cupcakes!
Tips
- Pat your pineapple slices completely dry to prevent excess moisture in the cupcakes.
- Use room temperature ingredients for a smoother, more consistent batter.
- Don't overmix the batter – this can lead to tough, dense cupcakes.
- For a more intense caramel flavor, let the butter-brown sugar mixture cook slightly longer before adding to the muffin tin.
- Use a light-colored muffin tin to prevent over-browning of the caramel topping.
- Let the cupcakes cool for exactly 5 minutes before inverting – this ensures the caramel stays attached to the cake.
- If some caramel sticks to the pan, simply scrape it out and place it back on the cupcake.
- For extra flavor, consider adding a splash of vanilla extract to the batter.
- These cupcakes are best served the same day they're made for maximum freshness and caramel glossiness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
