Description
Pineapple Upside Down Cupcakes are a delightful twist on the classic cake, featuring caramelized brown sugar, juicy pineapple, and moist cake in individual servings—perfect for any occasion.
Ingredients
- ¼ cup unsalted butter, melted
- ½ cup light brown sugar
- 4–5 canned pineapple rings, drained
- 12 maraschino cherries
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 large egg, lightly beaten
- ½ cup milk
- ¼ cup pineapple juice (reserved from the canned pineapple)
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Mix melted butter and brown sugar in a small bowl. Spoon 1 tablespoon into each muffin cup. Place a pineapple ring and a maraschino cherry in the center.
- In a bowl, whisk flour, granulated sugar, baking powder, and salt. In another bowl, combine vegetable oil, egg, milk, and pineapple juice.
- Gradually mix dry ingredients into the wet until just combined.
- Fill muffin cups two-thirds full with batter. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then invert onto a wire rack to cool completely.
Notes
- Use fresh pineapple if preferred, but cut to fit muffin cups.
- Ensure muffin tin is well greased to prevent sticking.
- Substitute gluten-free flour if needed.
- Store in an airtight container or freeze for longer storage.
- Warm in microwave before serving for best taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 22g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
