Pineapple Upside Down Cupcakes From Scratch
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5.0
3 reviews
Excellent
Pineapple Upside Down Cupcakes From Scratch
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Delicious caramelized pineapple with a colorful cherry sits on a pineapple-soaked vanilla cake. Scrumptious sweet, sticky, and fruity cupcakes.
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Ingredients
Topping:
- 1/2 cup butter
- 1 cup brown sugar loosely packed
- 12 Maraschino cherries blotted dry
- 2 15 ounce cans pineapple slices (do not drain)
Cupcake Batter:
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter room temperature
- 1 1/4 cups granulated sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 2/3 cup buttermilk
- 1/3 cup juice reserved from canned pineapple slices
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Instructions
- Preheat oven to 350° F and grease and line the bottoms of 12 jumbo muffin tins with a parchment paper round.
- Combine 1/2 cup of butter and brown sugar in a small saucepan over medium heat, once butter has melted, whisk into brown sugar until smooth and lightened in color.
- Spoon a heaping tablespoon of the brown sugar mixture into the bottom of each muffin tin round
- Gently push a pineapple ring into the sugar mixture and add a cherry into the center. Repeat with the remaining muffin tin rounds. Set the muffin tins aside.
- Whisk together the flour, baking powder, allspice and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy, and then add the sugar. Continue mixing until well incorporated.
- Add vanilla and the eggs (add the eggs one at a time until the previous egg is fully incorporated before adding next)
- Add the flour mixture to the bowl of the stand mixer and mix on low speed until the ingredients are fully incorporated.
- Using a large 3-tablespoon cookie scoop, dollop the batter onto the pineapple rings until each muffin cup is two-thirds full. Even out the batter and spread it to the sides using an offset spatula
- Bake in the oven on the middle rack for 20-25 minutes or until the tops appear golden and the cupcake springs back when touched lightly with your finger.
- Remove the muffin tins from the oven, place them on a wire cooling rack, and brush the reserved pineapple juice over the tops of each cupcake, letting the juice soak into the cupcake.
- Allow cupcakes to cool for 10-15 minutes before loosening the sides of them with a small sharp knife. Invert onto a serving platter until ready to serve.
Notes
- This recipe will produce a dense cake (not the light and airy cakes you may find in layer cakes). If you want a light and airy version, you can opt to use a boxed cake mix, but note that it may not hold up to the heaviness of the pineapple and brown sugar topping.
- Make sure to blot the pineapples to remove excess moisture as too much wetness will make for a soggy cupcake that won’t bake properly.
- As hard as it is to wait, it is important to let the cupcakes sit for 10-15 minutes before inverting them onto the plate, the topping has to “set” as much as it can so that it comes out easily and attached to the cupcake.
- A 15-ounce can of pineapple slices contains about 8 slices, and a 20-ounce can contains about 10 slices
Nutrition Information
Show Details
Serving
12g
Calories
449kcal
(22%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
436mg
(18%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
675IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 449kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 436mg | 18% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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