Here’s one we made a while ago, Pineapple upside down cupcakes! Being great fans of pineapple and cupcakes, we decided that the classic pineapple upside down cake needed a “cup-date.” What would be better than individual, highly portable, pineapple upside down cake.
For our cupcake format ,we discussed whether to do a pineapple cupcake with frosting, or attempt to stay true to the cake format. We went with the latter, attempting to stay true to form.
Instead of using rings of pineapple we opted for the small pre-cut wedges that would easily fit in our muffin cups.
All in all these little gems were amazing! Perfectly crisp on the outside, ooey gooey delicious on the inside, and perfectly darling all over.
- FOR THE BATTER: (recipe was adapted and modified from family fun magazine)
- 6 tablespoons (3/4 stick) butter
- 1/2 cup reserved pineapple juice
- 1 cup flour
- 1 1/2teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- FOR THE GLAZE
- 1/3 cup butter
- 1/3 cup packed brown sugar
- 1 jar maraschino cherries
- 1 can diced pineapple
Preheat the oven to 350°F.
Drain pineapple chunks, reserving ½ a cup of liquid.
In a small bowl combine the flour, baking soda, and salt.
Cream together the butter, and sugar, add eggs and vanilla extract. Add the flour mixture to the butter mixture and stir until the flour is incorporated. Add the remaining pineapple juice and stir until a smooth batter forms.
Melt a 1/3 cup of butter over low heat and add a 1/3 cup brown sugar (light or dark will work). Stir until the brown sugar is well incorporated.
Quickly spoon the melted sugar mixture in the cups of a well greased unlined muffin pan. You don’t want to use cupcake liners; you’ll hide the pretty pineapple and cherry design.
Place a maraschino cherry in the center of each cup, and surround with pineapple wedges. Fill your cups ¾ of the way and bake in a preheated oven at 350°F for 30 minutes, or until a toothpick inserted into the center of a cupcake come out clean.
Cool the cupcakes in the pan for 10 minutes. Place a wire rack over the top of the muffin pan and invert. The cupcakes will land on the rack pineapple side up. Serve as is, or place on a cupcake liner.
Let cool completely and enjoy!