Easy Pineapple Upside Down Cupcakes (Print Version)
# Ingredients:
→ For the Topping
01 -
1/4 cup unsalted butter, melted
02 -
1/2 cup brown sugar
03 -
12 pineapple rings from a can, drained
04 -
12 maraschino cherries
→ For the Cake Batter
05 -
1 1/3 cups all-purpose flour
06 -
1 cup granulated sugar
07 -
1/3 cup unsalted butter, softened
08 -
2/3 cup milk
09 -
1/4 cup vegetable oil
10 -
1 1/2 teaspoons baking powder
11 -
1/2 teaspoon vanilla extract
12 -
2 large eggs
13 -
1/4 teaspoon salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly to prevent sticking.
02 -
Mix melted butter and brown sugar in a small bowl until well combined. Divide this mixture evenly among the muffin cups to create a caramel base.
03 -
Place a pineapple ring in each muffin cup on top of the sugar mixture. Add a maraschino cherry in the center of each pineapple ring.
04 -
Beat softened butter and granulated sugar until creamy and light. Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour. Gently fold in the vegetable oil.
05 -
Spoon the batter over the pineapple and cherries, filling each cup about 3/4 full. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
06 -
Allow cupcakes to cool in the pan for 5 minutes, then carefully invert onto a wire rack while still warm to ensure the caramelized topping releases cleanly. Let cool completely before serving.
# Notes:
01 -
Be sure to invert the cupcakes while they're still warm, as the caramel will harden as it cools and may stick to the pan