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1 tsp vanilla extract
1/2 cup whole milk
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Instructions:
Step 1: Prepare the Pineapple Topping
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Make the caramelized topping: In a small bowl, combine the melted butter and brown sugar. Spoon a small amount of this mixture into the bottom of each muffin cup.
Add pineapple and cherries: Place one pineapple ring on top of the butter and brown sugar mixture in each muffin cup. Cut the pineapple rings in half if necessary to fit. Place a maraschino cherry in the center of each pineapple ring.
Step 2: Prepare the Cupcake Batter
Mix dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
Combine with dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, but be careful not to overmix.
Step 3: Assemble and Bake
Fill the muffin cups: Spoon the cupcake batter into each muffin cup, over the pineapple and cherry topping. Fill each cup about 2/3 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. The cupcakes should be lightly golden on top.
Cool and flip: Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes. Then, carefully flip the tin onto a serving platter or large baking sheet. Gently remove the muffin tin and allow the cupcakes to cool slightly.
Step 4: Serve and Enjoy
Once your Pineapple Upside-Down Cupcakes have cooled enough to handle, serve them as they are or with a scoop of vanilla ice cream on the side. These cupcakes are perfect for a summer BBQ, a family gathering, or a cozy afternoon treat!
Tips for Perfect Pineapple Upside-Down Cupcakes
Use fresh or canned pineapple: You can use either fresh pineapple rings or canned pineapple rings for the topping. Just make sure to drain the pineapple well to avoid excess moisture.
For a more caramelized topping: You can increase the brown sugar by a tablespoon or two for a more decadent, sticky topping.
Add a twist: Feel free to add a teaspoon of cinnamon or nutmeg to the cupcake batter for a little extra warmth in flavor.
Storage: These cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, they can be refrigerated and enjoyed for up to a week.
Why You Should Make Pineapple Upside-Down Cupcakes
These Pineapple Upside-Down Cupcakes are the perfect way to add a bit of tropical sunshine to your dessert rotation. The buttery, caramelized pineapple topping paired with the moist, fluffy cake creates a satisfying treat that’s as delicious as it is beautiful.
Whether you’re baking for a special occasion or just want to indulge in a sweet, tropical-inspired snack, these cupcakes are sure to become a new favorite. The individual portions make them easy to serve at parties or gatherings, and they are bound to be a hit with anyone who loves a fruity, nostalgic dessert.
So, the next time you’re looking for a unique dessert to wow your friends or family, give these Homemade Pineapple Upside-Down Cupcakes a try. With their irresistible flavor and fun twist on a classic, you’ll have a hard time resisting just one!
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