Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes — A Tropical Twist on a Classic Favorite

These Pineapple Upside Down Cupcakes bring all the luscious flavors of the classic cake into perfectly portioned, bite-sized treats. Each cupcake features a caramelized pineapple slice and a cherry atop a soft, moist vanilla batter, creating a delightful balance of sweet, tangy, and buttery goodness.

With their golden, glossy tops and tropical flair, these cupcakes are ideal for summer parties, brunches, or anytime you want to add a sunny touch to your dessert table. The easy-to-make batter and simple caramel topping make this recipe approachable for bakers of all skill levels.

Ingredients:

For the topping:

• 1/4 cup (60 g) unsalted butter
• 1/2 cup (100 g) brown sugar, packed
• Pineapple slices (fresh or canned), cut into small circles or chunks
• Maraschino cherries (optional)

For the cupcakes:

• 1 1/4 cups (160 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk or milk with 1/2 tsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook until bubbling and combined. Remove from heat.
3. Spoon about 1 tbsp of the brown sugar mixture into the bottom of each cupcake liner.
4. Place a small pineapple slice or chunk on top of the sugar mixture in each liner. Add a cherry if using.
5. In a bowl, whisk together flour, baking powder, baking soda, and salt.
6. In a separate bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
7. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
8. Spoon batter over the pineapple topping in each cupcake liner, filling about 2/3 full.
9. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
10. Let cupcakes cool for 5 minutes, then invert onto a cooling rack or plate to reveal the caramelized pineapple tops.