Pineapple Upside-Down Cupcakes Recipe

Pineapple Upside-Down Cupcakes: A Nostalgic Treat in Every Bite

Pineapple Upside-Down Cupcakes offer a delightful twist on the classic dessert, combining the nostalgic flavors of your childhood with the convenience and charm of individually sized treats. These cupcakes are perfect for any occasion, whether you’re hosting a party, baking for friends, or simply treating yourself to a sweet memory-filled dessert.

Ingredients:

For the Topping:

1/2 cup melted butter

1 1/2 cups brown sugar

24 maraschino cherries

1 (20 oz) can crushed pineapple, well-drained

For the Cake:

1 (18.25 oz) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)

1 1/3 cups pineapple juice (reserved from the canned pineapple)

3 large eggs

1/3 cup vegetable oil

For Finishing:

1 tablespoon confectioners’ sugar (optional, for dusting)

Step-by-Step Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

Spray 24 muffin cups with cooking spray to ensure the cupcakes don’t stick.

2. Prepare the Topping:

Place 1 teaspoon of melted butter into each muffin cup.

Add 1 tablespoon of brown sugar to each cup and press a maraschino cherry into the center.

Spoon a heaping tablespoon of well-drained crushed pineapple over the cherry and brown sugar mixture, pressing down gently to create an even layer.

3. Mix the Cake Batter:

In a large mixing bowl, combine the pineapple cake mix, reserved pineapple juice, eggs, and vegetable oil.

Mix on low speed for 30 seconds to moisten the ingredients, then increase to medium speed and beat for 2 minutes until the batter is smooth and well-combined.

4. Fill the Muffin Cups:

Pour the cake batter into the prepared muffin cups, filling each cup about 2/3 full. This will leave room for the cupcakes to rise without overflowing.

5. Bake:

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Be careful not to overbake to keep the cupcakes moist.

6. Cool and Invert:

Allow the cupcakes to cool in the pan for about 5 minutes. This cooling time helps the topping set slightly, making it easier to invert.

After cooling slightly, run a knife around the edges of each cupcake to loosen, then invert the muffin tin onto a baking sheet lined with wax paper.

7. Dust with Sugar:

For an extra touch of sweetness and a pretty finish, lightly dust the tops of the cupcakes with confectioners’ sugar before serving.

Variations and Substitutions:

Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary needs.

Fresh Pineapple: Substitute the canned crushed pineapple with finely chopped fresh pineapple for a brighter, fresher flavor.

Vegan Option: Replace the eggs with a vegan egg substitute, such as flax eggs, and use a dairy-free cake mix and butter alternative.

Alternative Toppings: Try using peach or pear slices instead of pineapple for a different twist on the classic recipe.

Tips for Perfect Pineapple Upside-Down Cupcakes:

Even Distribution: Ensure the butter and brown sugar are evenly distributed in each muffin cup for uniform caramelization.

Compact Pineapple: Press the pineapple layer down firmly to create a solid base that will hold the cake together when inverted.

Avoid Overfilling: Fill the muffin cups only 2/3 full to prevent the batter from overflowing as it bakes.

Cool Slightly: Let the cupcakes cool slightly before inverting to allow the topping to set.

Conclusion:

Pineapple Upside-Down Cupcakes are a delightful and nostalgic treat that brings together the best flavors and memories of childhood in a convenient, bite-sized form. The combination of caramelized brown sugar, tangy pineapple, and a bright cherry center creates a dessert that is as beautiful to look at as it is delicious to eat. Whether you’re reconnecting with fond memories or creating new ones, these cupcakes are sure to be a hit at any gathering or as a sweet indulgence just for you. Enjoy the taste of comfort and tradition with every bite!