Pineapple Upside-Down Cupcakes
User Reviews
5.0
6 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
12 cupcakes
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Calories
322 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pineapple Upside-Down Cupcakes
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Pineapple upside-down cupcakes feature a fluffy vanilla cupcake base topped with caramelized pineapple and cherries. They taste just like the cake, but are faster and more portable! Recipe includes a how-to video!
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Ingredients
For the topping
- 6 6 Tablespoons salted butter melted
- 12 12 Tablespoons light brown sugar (¾ cup) firmly packed
- 2 ⅓ 2 ⅓ cups pineapple chunks drained/patted dry (see note)
- 12 12 Maraschino cherries drained
For the cupcakes
- ½ ½ cup unsalted butter softened to room temperature
- ¾ ¾ cup granulated sugar
- 2 2 large eggs room temperature preferred
- 1 1 teaspoon vanilla extract
- 1 ½ 1 ½ cups all-purpose flour
- 1 ½ 1 ½ teaspoons baking powder.
- ¼ ¼ teaspoon table salt,
- ½ ½ cup buttermilk
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Instructions
- Preheat oven to 350F (175C). Evenly divide butter into the bottom of each cupcake well and use a pastry brush to lightly brush the sides with butter as well.
- Sprinkle 1 Tablespoon (12 grams) of sugar evenly into the bottom of each cupcake well.
- Arrange 4 pineapple chunks in a flower pattern over the butter and brown sugar and press a Maraschino cherry into the center of each “flower”. Set aside as you prepare your cupcake batter.
For the cupcakes
- Combine butter and sugar in a medium-sized mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use an electric mixer to beat until light and fluffy.
- Add eggs and vanilla extract and beat well.
- In a separate mixing bowl, whisk together flour, baking powder and salt.
- Alternate adding the flour mixture and the buttermilk to the batter, starting and ending with the flour mixture and stirring until just combined after each addition (I add the flour mixture in 4 parts and the buttermilk in 3 parts and recommend doing this part gently by hand with a spatula to not over-mix).
- Evenly divide the cupcake batter into your prepared pan, filling each cupcake well to the rim (don’t overfill, if you have excess batter discard it). The batter will be thick, so use a spoon to gently spread it into each cupcake well.
- Place cupcake tin on a foil lined rimmed baking sheet (in case of spills) and transfer to center rack of 350F (175C) preheated oven and bake for 22-25 minutes and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow cupcakes to cool in pan for 5 minutes then use a knife to gently loosen the cupcake from the edges of the pan before inverting. Place a wire cooling rack over the cupcake tin and, carefully, using potholders (the tin will be very hot!) keep the cooling rack pressed securely against the tin and invert cupcakes onto cooling rack. Lift the tin, the cupcakes should release easily.
- Allow to cool a bit before serving. These are great served warm and we love them with vanilla ice cream, too!
Equipments used:
Notes
- I use canned pineapple chunks in 100% pineapple juice. Drain the pineapple chunks and pat dry. I find a single can is usually not enough, you’ll need at least 21 oz of canned pineapple chunks.
- You can easily double this recipe for 24 cupcakes.
- Store in an airtight container in the refrigerator and enjoy within 2-3 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
322kcal
(16%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
159mg
(7%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
493IU
(10%)
Vitamin C
4mg
(4%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 322kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 159mg | 7% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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