Easy Pineapple Upside Down Cupcakes Recipe! Soft moist cupcakes with tender pineapple pieces and cherry on top.
PREP TIME:20minutes minutes
COOK TIME:17minutes minutes
TOTAL TIME:37minutes minutes
Equipment
- 2 muffin pans
- small and large mixing bowls
- Whisk
- Ingredients
- ▢½ cup butter, melted
- ▢½ cup brown sugar, packed
- ▢1 can (20 ounces) pineapple slices or chunks with juice, divided
- ▢21 maraschino cherries, stemless
- ▢2 cups all-purpose flour
- ▢2 teaspoons baking powder
- ▢½ teaspoon salt
- ▢½ teaspoon baking soda
- ▢¼ teaspoon canola oil
- ▢¾ cup granulated sugar
- ▢2 large eggs, room temperature
- Instructions
- Preheat the oven to 350°F
- Divide the pineapple and juice.
- Cut the pineapple into small pieces that are about 1/2 an inch square.
- Spoon 1 teaspoon of melted buFer into the muffin pans. Sprinkle about 1 teaspoon of brown sugar over the buFer. Pl
- Place 4 pieces of pineapple into a flower or cross shape in each cup, and place 1 cherry in the middle of the pieces. Set the pan aside.
- In a small bowl, whisk together the “dry ingredients” (flour, baking powder, salt, and baking soda).
- In a separate large mixing bowl, whisk the oil and sugar together then beat in the eggs until just combined. Mix in the “dry ingredients” with a spatula.
- When the batter starts to get too thick and dry, pour in the pineapple juice. Continue mixing until the batter is wet and thick.
- Spoon the batter over the pineapple pieces, about 2 tablespoons into each cup. The cups will be almost full.
- Bake the cupcakes, one batch at a time for 15-17 minutes or until the edges are golden brown and a toothpick inserted into the middle cupcakes comes out clean. It’s okay if some of the butter has seeped out of the top.
- Let the cupcakes cool for 30 minutes, then run a thin, small knife around the edge of each cupcake to help release them from the pan.
- Carefully remove each cupcake and place it “upside-down” on a cooling rack.
- Notes
- Substitutions
- You can use salted butter instead of unsalted butter.
- Dark brown sugar and light brown sugar work the same in this recipe.
- Use vegetable oil instead of canola oil.