These enjoyable and personal-sized pineapple upside-down cupcakes characteristic a fluffy vanilla cupcake base topped with caramelized pineapple and cherries. They style similar to the traditional cake, however are quicker and extra moveable! Recipe features a how-to video tutorial!

Mini Pineapple Upside-Down Desserts

Whereas my traditional pineapple upside-down cake has been round for some time, I’ve obtained sufficient requests on how you can flip it into pineapple upside-down cupcakes that I felt a stand-alone publish was so as. Honestly, the precise recipe varies solely barely from the unique, however the method is totally different sufficient that I feel this publish (and video!) is value sharing independently reasonably than attempting to cram it right into a be aware on the backside of the unique.

These cupcakes have a smooth, moist, and tender vanilla cupcake base borrowed from my vanilla cake recipe. They’re topped off (technically the underside, till you flip them over) with a brown sugar caramelized fruit topping that’s uniquely trademarked to this cake and so flavorful. There’s a motive this cake is a traditional–it’s simply so good!

Why You’ll Love This Recipe

• You get the final pineapple-to cake ratio in every chunk! As a pineapple lover, I’m a giant fan of the cupcake model for that reason.
• Sooner than making an entire cake, and there’s no slicing or adorning wanted!
• Flips out of the pan superbly! Simply make certain to grease your pan rather well and take away the cupcakes inside a couple of minutes, and you have to be simply advantageous. I describe how to do that in additional element under.
• Completely miniature! Identical to my mini cheesecakes or pavlova, these tiny desserts can be so cute as a child bathe dessert or tea occasion deal with.

Elements

The entire elements used listed below are the identical ones you’ll discover within the bigger cake-version of immediately’s recipe. I needed to maintain issues the identical so that you had really traditional outcomes.

• Pineapple. Contemporary or canned pineapple will work advantageous right here. I like canned pineapple chunks and they’re the right thickness for cooking the cupcakes based on the recipe, however in a pinch you may use the rings. In case you do, you’ll nonetheless want to chop them into items to suit and, since they’re sometimes thinner than the chunks, the cupcakes will doubtless bake quicker. Be sure that to empty your pineapple properly; an excessive amount of juice could cause the cupcake pan to overflow.
• Sugar. Mild brown sugar works greatest for the caramelized fruit topping and granulated sugar is good for the cupcakes themselves.
• Cherries. Use pitted, stemless maraschino cherries for traditional taste.
• Buttermilk. Buttermilk retains our pineapple upside-down cupcakes moist. That is necessary, since you’ll have to retailer these cupcakes within the fridge (and the fridge tends to dry out desserts). Actual buttermilk is all the time my choice, however my simple buttermilk substitute will work in a pinch (and you’ll substitute pineapple juice for the lemon or vinegar I sometimes use). Whereas I’ve had a number of readers use pineapple juice instead of the buttermilk fully, I personally choose to make use of buttermilk right here and suppose it provides probably the most genuine outcomes with the fluffiest crumb.
• Vanilla. Typically vanilla and contemporary fruit don’t play properly collectively (one of many motive I omit this ingredient in my lemon cheesecake), however on this occasion the cake base ought to have a traditional vanilla taste. It really works properly right here, particularly towards the wealthy caramelized taste of the toppings.

SAM’S TIP: In case you use canned pineapple, one 20 oz can is not going to be sufficient. Sometimes you’ll want one further small can for the final cupcake or so.

Bear in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll right down to the underside of the publish!

How one can Make Pineapple Upside-Down Cupcakes

1. Put together your pan – totally butter your cupcake pan, then add a tablespoon of brown sugar to the underside of every properly. High with pineapple and a maraschino cherry, then set this apart.
2. Cream the butter and sugar with an electrical mixer till gentle and fluffy.
3. Stir within the eggs and vanilla, then set this apart. Whisk collectively the dry elements in a separate bowl.
4. Add ¼ of the dry elements and stir with a spatula till simply mixed.

5. Add ⅓ of the buttermilk, then stir once more with a spatula to mix. Proceed alternating between flour and buttermilk till you could have added every thing. Don’t use a mixer at this level and don’t over-mix (keep in mind my ideas from my publish on tricks to maintain from ruining your home made desserts!)!
6. Portion the batter into your cupcake pan and use a spoon to unfold/clean the tops. Watch out to not overfill. When you’ve got additional batter, discard it.
7. Bake on a foil lined rimmed baking sheet till a toothpick comes out clear or with moist crumbs. Let the cupcakes cool for five minutes, then gently loosen them from the pan with a knife.
8. Invert the cupcakes onto a cooling rack and let cool barely earlier than serving.

SAM’S TIP: Some folks have reported that the caramelized topping overflows from the cupcake tin whereas baking. That is doubtless associated to the juiciness of the pineapples or overfilling the cupcake liners. To fight this, merely place your cupcake tray on a rimmed foil lined baking sheet. This manner, if any spilling happens, this can be a lot simpler to scrub up than attempting to scrub your oven!

Ceaselessly Requested Questions

In case you’ve tried my authentic cake model, I’d love to listen to what you consider this mini one 😊

Take pleasure in!

Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜

Pineapple Upside-Down Cupcakes

Pineapple upside-down cupcakes characteristic a fluffy vanilla cupcake base topped with caramelized pineapple and cherries. They style similar to the cake, however are quicker and extra moveable! Recipe features a how-to video!

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Course: cupcakes, Dessert

Delicacies: American

Prep Time: 25 minutes minutes

Prepare dinner Time: 25 minutes minutes

Complete Time: 50 minutes minutes

Servings: 12 cupcakes

Energy: 322kcal

Prepare dinner ModeStop your display from going darkish

Directions

• Preheat oven to 350F (175C). Evenly divide butter into the underside of every cupcake properly and use a pastry brush to calmly brush the perimeters with butter as properly.

  6 Tablespoons (85 g) salted butter

• Sprinkle 1 Tablespoon (12 grams) of sugar evenly into the underside of every cupcake properly.

  12 Tablespoons (150 g) gentle brown sugar

• Prepare 4 pineapple chunks in a flower sample over the butter and brown sugar and press a Maraschino cherry into the middle of every “flower”. Put aside as you put together your cupcake batter.

  2 ⅓ cups (438 g) pineapple chunks, 12 Maraschino cherries

For the cupcakes

• Mix butter and sugar in a medium-sized mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use an electrical mixer to beat till gentle and fluffy.

  ½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar

• Add eggs and vanilla extract and beat properly.

  2 giant eggs, 1 teaspoon vanilla extract

• In a separate mixing bowl, whisk collectively flour, baking powder and salt.

  1 ½ cups (187 g) all-purpose flour, 1 ½ teaspoons baking powder., ¼ teaspoon desk salt,

• Alternate including the flour combination and the buttermilk to the batter, beginning and ending with the flour combination and stirring till simply mixed after every addition (I add the flour combination in 4 components and the buttermilk in 3 components and advocate doing this half gently by hand with a spatula to not over-mix).

  ½ cup (118 ml) buttermilk

• Evenly divide the cupcake batter into your ready pan, filling every cupcake properly to the rim (don’t overfill, you probably have extra batter discard it). The batter can be thick, so use a spoon to softly unfold it into every cupcake properly.

• Place cupcake tin on a foil lined rimmed baking sheet (in case of spills) and switch to heart rack of 350F (175C) preheated oven and bake for 22-25 minutes and a toothpick inserted within the heart comes out clear or with moist crumbs.

• Permit cupcakes to chill in pan for five minutes then use a knife to softly loosen the cupcake from the sides of the pan earlier than inverting. Place a wire cooling rack over the cupcake tin and, rigorously, utilizing potholders (the tin can be highly regarded!) maintain the cooling rack pressed securely towards the tin and invert cupcakes onto cooling rack. Raise the tin, the cupcakes ought to launch simply.

• Permit to chill a bit earlier than serving. These are nice served heat and we love them with vanilla ice cream, too!

Notes

Pineapple chunks

I take advantage of canned pineapple chunks in 100% pineapple juice. Drain the pineapple chunks and pat dry. I discover a single can is normally not sufficient, you’ll want at the very least 21 oz of canned pineapple chunks.

Doubling

You possibly can simply double this recipe for twenty-four cupcakes.

Storing

Retailer in an hermetic container within the fridge and luxuriate in inside 2-3 days.

Vitamin

Serving: 1cupcake | Energy: 322kcal | Carbohydrates: 46g | Protein: 3g | Fats: 15g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 64mg | Sodium: 159mg | Potassium: 119mg | Fiber: 1g | Sugar: 33g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg

Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.

I first shared this recipe in 2017 over on my buddy The Recipe Critic’s web site!

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