Delicious Pineapple Upside-Down Cupcakes
A Modern Twist on a Classic Dessert
Get ready to impress your family and friends with these delightful Pineapple Upside-Down Cupcakes! They offer a charming twist on the beloved classic cake, featuring a sweet, sticky topping of caramelized pineapple slices and cherries, all sitting atop a fluffy yellow cake base. By using pineapple juice instead of water in the cake mix, you add an extra burst of tropical flavor that will have everyone asking for seconds. Perfect for any celebration or casual family gathering, these cupcakes are not only easy to prepare but also a joy to serve.
Why You’ll Love This Recipe
- Charming Presentation: Individual servings make these cupcakes a hit at any party.
- Sweet and Tangy Balance: Combines the rich flavors of caramelized fruit with a moist cake.
- Quick and Easy: With simple steps, you’ll have these ready in no time for any occasion.
Ingredients
- Butter: 1/4 cup, used to create the caramelized topping with brown sugar.
- Brown Sugar: 1/2 cup, packed, for a rich, sweet flavor.
- Pineapple Slices: 1 can (20 oz) in juice. Reserve the juice and cut the slices into quarters.
- Maraschino Cherries: 1 jar (6 oz), halved, adding a pop of color and sweetness.
- Yellow Cake Mix: 1 box. Substitute pineapple juice for the water to enhance flavor.
- Vegetable Oil and Eggs: As called for in the cake mix instructions.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) to ensure even baking and a beautiful golden color.
Step 2: Prepare the Topping
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until completely dissolved. Remove from heat and set aside.
Step 3: Prep the Muffin Tin
- Spray a 12-cup muffin tin with cooking spray to prevent sticking. Add 1 teaspoon of the butter-brown sugar mixture into each cup.
Step 4: Add Fruit
- Cut the pineapple slices into quarters. Place 2 pieces of pineapple and half a maraschino cherry in each muffin cup, arranging them neatly.
Step 5: Prepare the Cake Mix
- Prepare the cake mix according to the package instructions, substituting pineapple juice for water. Mix in the vegetable oil and eggs as directed.
Step 6: Fill the Cups
- Pour the prepared batter over the fruit in the muffin cups, filling each one about 2/3 full to allow room for rising.
Step 7: Bake
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
Step 8: Cool and Serve
- Allow the cupcakes to cool in the pan for 5 minutes. Run a knife around the edges to loosen, then carefully invert onto a wire rack. Let them cool completely before serving.
Serving and Storage Tips
- Serve Fresh: Best enjoyed fresh, ideally on the day they’re made, for optimal flavor and texture.
- Accompaniments: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Storage: Store in an airtight container in the refrigerator for up to three days.
- Reheating: Warm in the microwave for a few seconds or in the oven at a low temperature.
Helpful Notes
- Substitutions: Use pineapple chunks for smaller pieces or try different fruits like peaches or pears.
- Tropical Twist: Sprinkle shredded coconut over the batter before baking for extra flair.
Tips from Well-Known Chefs
- Alton Brown: Use fresh pineapple for a more vibrant flavor.
- Nigella Lawson: Add a hint of rum to the butter mixture for depth.
- Mary Berry: Ensure cupcakes are fully cool before inverting to prevent falling apart.
Pineapple Dessert
These Pineapple Upside-Down Cupcakes offer a delightful blend of caramelized pineapple and cherries atop a moist yellow cake. Simple to make and always a crowd-pleaser.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Enjoy crafting these delightful treats, and watch as they become a favorite at every gathering with their irresistible charm and flavor!
