🍍 Pineapple Upside Down Cupcakes
Ingredients:
Topping:
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1/4 cup (½ stick) unsalted butter, melted
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1/2 cup packed light brown sugar
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6 pineapple rings, cut in halves or quarters
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12 maraschino cherries
Cupcake Batter:
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream (or plain yogurt)
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1/4 cup pineapple juice (from the can)
Instructions:
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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin (no liners).
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Make the topping:
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Spoon 1 tsp of melted butter into each muffin cup.
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Sprinkle 1 tbsp of brown sugar over the butter in each cup.
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Place a piece of pineapple and a cherry in each cup (you can use a small ring or a quarter slice of pineapple to fit).
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Make the batter:
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream together the softened butter and granulated sugar until fluffy.
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Beat in eggs one at a time, then add vanilla.
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Mix in sour cream and pineapple juice until smooth.
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Gradually add the dry ingredients and mix just until combined.
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Assemble:
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Spoon batter evenly over the fruit in each muffin cup, filling to about 3/4 full.
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Bake:
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Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and flip:
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Let cupcakes cool in the pan for 5 minutes. Run a knife around the edges to loosen.
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Place a baking sheet or tray over the muffin tin and quickly invert to release the cupcakes.
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📝 Tips:
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Use canned pineapple for easy prep and reserve the juice for the batter.
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Best served warm, but they store well at room temp for 2–3 days.
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You can reheat them slightly before serving for that just-baked flavor.
Would you like a printable version or a variation (e.g., gluten-free or vegan)
