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Pineapple Upside Down Cupcakes

Delicious and charming individual cupcakes featuring caramelized pineapple and a fluffy batter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened Use room temperature for easy creaming.
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
Topping Ingredients
  • 1/2 cup crushed pineapple, drained Ensure pineapple is well-drained to avoid soggy cupcakes.
  • to taste Maraschino cherries Optional for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, cream the softened butter and sugars until light and fluffy.
  3. Add the milk and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Assembly and Baking
  1. Place a spoonful of crushed pineapple at the bottom of each cupcake liner. Optionally, add a cherry on top of the pineapple.
  2. Pour the cupcake batter over the pineapple layer, filling each liner about two-thirds full.
  3. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  4. Let cool before serving.

Notes

Store in an airtight container at room temperature for 1-2 days or refrigerate for up to 4 days. Freezing instructions: freeze in a single layer and wrap individually; may last up to 2 months.