Pineapple upside-down cupcakes are a delightful twist on the classic pineapple upside-down cake, offering the same delicious taste in a fun, individual serving size. These cupcakes are known for their moist, flavorful base and the caramelized pineapple and cherry topping that sits on the bottom when baking and becomes the top once inverted.
The preparation of these cupcakes involves creating a buttery batter, often flavored with vanilla or almond extract, which provides a rich and tender crumb. The batter is spooned over a layer of brown sugar, pineapple rings, and maraschino cherries placed at the bottom of each cupcake mold. This setup ensures that, when flipped, the cupcakes showcase the iconic pineapple-cherry topping.
The baking process is crucial to achieve the perfect texture. The cupcakes are usually baked until golden and a toothpick inserted in the center comes out clean. Once removed from the oven, they are left to cool for a few moments before being inverted onto a serving plate. This reveal is always a delightful moment, showcasing the beautiful caramelized fruit topping.
Serving pineapple upside-down cupcakes can be a creative endeavor. They are often enjoyed as-is, but can also be paired with whipped cream or a scoop of ice cream for added indulgence. These cupcakes make for an attractive and tasty option for gatherings, offering a nostalgic and comforting flavor in a convenient and appealing form.
Delicious Pineapple Upside Down Cupcakes - Easy Recipe Guide
Details Pineapple Upside Down Cupcakes Recipes
Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 24
Yield: 24 cupcakes
Ingredients For Pineapple Upside Down Cupcakes Recipes
1 tablespoon confectioners' sugar for dusting, or as needed
Instructions: Pineapple Upside Down Cupcakes Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
Step 2: Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
Step 3: Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
Step 4: Pour batter into the muffin cups, filling them to the top; do not overfill.
Step 5: Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Step 6: Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.
Feedback of Pineapple Upside Down Cupcakes Recipes
Came out great. I'll use the cut pineapple rings like others have mentioned, next time. Also, my muffin tray must be bigger than normal cupcakes, so I only got 12 out of this and made a mini cake out of the little bit of batter left. Still very delicious. Thank you for the recipe!
Came out perfect. I use pineapple slices for a more aesthetic look (had to trim them a bit though)
Too much pineapple. use a butter cake recipe.
I'm allergic to cherries so I left them out but otherwise great recipe.
Yummy! I used 1 cup of juice which was just right. I also used paper liners, I'm not sure I will next time as peeling it off is a bit messy. And I used yellow cake mix.
I think I will use less brown sugar next time and as mentioned by others will mix it with the butter, and maybe even the pineapple before putting it in the cups.I used only cherry 1/2s.I drained the can of crushed pineapple and took the excess moisture out of it so I had less pineapple topping. I used the juice in the cake mix. I made 6 giant and 12 regular cupcakes.
This recipe is GREAT! I had so many compliments! I may never make a full size cake again!
Love this recipe! I did use mostly the ring pineapple cut into 7 sections so I could form it on the bottom of the cupcake liner. I was a little low on the pineapple juice so I just added crushed pineapple until it got to the amount recommended. I also went bigger and used the premium baking liners. Today is my mother-in-laws 94th birthday so I am bringing them to her and the ladies that she has lunch with. Thank you!
Super easy to follow and make! Thank you! They came out perfect! Fluffy, slightly crispy and definitely sweet!
All Nutrifacts of Pineapple Upside Down Cupcakes Recipes
✅What is the best way to prevent the pineapple and cherries from sinking in the batter?
To prevent the pineapple and cherries from sinking in the batter of Pineapple Upside Down Cupcakes, first coat them lightly in flour. This helps to create a slight barrier, preventing them from sinking as the cupcakes bake. Additionally, placing the fruit directly at the bottom of the cupcake mold and then pouring the batter over them ensures they stay in place.
✅How do you achieve a perfectly caramelized topping on these cupcakes?
The key to a perfectly caramelized topping on Pineapple Upside Down Cupcakes is the brown sugar and butter mixture. Before adding the pineapple and cherries, melt butter with brown sugar in the cupcake molds, creating a rich, sweet base. As the cupcakes bake, this mixture caramelizes, giving the fruit its distinctive, delicious glaze.
✅Can I use canned pineapple instead of fresh for this recipe?
Yes, canned pineapple is a suitable and popular choice for Pineapple Upside Down Cupcakes. It offers convenience and a consistent quality. Ensure that the pineapple slices are well-drained before use to prevent excess moisture from affecting the batter. Canned pineapple rings can be easily cut into smaller pieces to fit the cupcake molds.
✅What type of cupcake tin is best for making Pineapple Upside Down Cupcakes?
A non-stick cupcake tin is ideal for making Pineapple Upside Down Cupcakes. The non-stick surface helps in the easy release of the cupcakes once they are inverted. If a non-stick tin is not available, generously greasing the tin with butter or using cupcake liners can also work, although the caramelization may differ slightly.
✅How long should Pineapple Upside Down Cupcakes cool before inverting them?
Pineapple Upside Down Cupcakes should cool for about 5 to 10 minutes before inverting them. This cooling period allows the caramelized sugar to slightly solidify, ensuring it doesn't run off when the cupcakes are flipped. However, don't let them cool too long in the tin, as the sugar might harden and make it difficult to remove the cupcakes.
