These enjoyable and personal-sized pineapple upside-down cupcakes function a fluffy vanilla cupcake base topped with caramelized pineapple and cherries. They style similar to the traditional cake, however are sooner and extra moveable! Recipe features a how-to video tutorial!
Mini Pineapple Upside-Down Muffins
Whereas my traditional pineapple upside-down cake has been round for some time, I’ve acquired sufficient requests on easy methods to flip it into pineapple upside-down cupcakes that I felt a stand-alone submit was so as. Honestly, the precise recipe varies solely barely from the unique, however the approach is completely different sufficient that I feel this submit (and video!) is price sharing independently somewhat than making an attempt to cram it right into a word on the backside of the unique.
These cupcakes have a comfortable, 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 purpose 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 because of this.
- Quicker than making an entire cake, and there’s no slicing or adorning wanted!
- Flips out of the pan superbly! Simply make sure that to grease your pan very well and take away the cupcakes inside a couple of minutes, and you have to be simply wonderful. I describe how to do that in additional element beneath.
- 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.
Components
The entire substances used listed here are the identical ones you’ll discover within the bigger cake-version of right now’s recipe. I needed to maintain issues the identical so that you had actually traditional outcomes.
- Pineapple. Contemporary or canned pineapple will work wonderful right here. I like canned pineapple chunks and they’re the correct thickness for cooking the cupcakes in line with the recipe, however in a pinch you might use the rings. In case you do, you’ll nonetheless want to chop them into items to suit and, since they’re usually thinner than the chunks, the cupcakes will doubtless bake sooner. Be certain to empty your pineapple properly; an excessive amount of juice may cause the cupcake pan to overflow.
- Sugar. Mild brown sugar works greatest for the caramelized fruit topping and granulated sugar is right 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 usually use). Whereas I’ve had a couple of readers use pineapple juice rather than the buttermilk fully, I personally choose to make use of buttermilk right here and assume it offers probably the most genuine outcomes with the fluffiest crumb.
- Vanilla. Generally vanilla and recent fruit don’t play properly collectively (one of many purpose 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 won’t be sufficient. Sometimes you’ll want one extra small can for the final cupcake or so.
Bear in mind, that is simply an summary of the substances I used and why. For the total recipe please scroll right down to the underside of the submit!
Easy methods to Make Pineapple Upside-Down Cupcakes
- 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.
- Cream the butter and sugar with an electrical mixer till mild and fluffy.
- Stir within the eggs and vanilla, then set this apart. Whisk collectively the dry substances in a separate bowl.
- Add ¼ of the dry substances and stir with a spatula till simply mixed.
- Add ⅓ of the buttermilk, then stir once more with a spatula to mix. Proceed alternating between flour and buttermilk till you will have added all the things. Don’t use a mixer at this level and don’t over-mix (keep in mind my suggestions from my submit on tricks to hold from ruining your do-it-yourself desserts!)!
- Portion the batter into your cupcake pan and use a spoon to unfold/clean the tops. Watch out to not overfill. In case you have additional batter, discard it.
- 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.
- 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 will likely be a lot simpler to scrub up than making an attempt to scrub your oven!
Often Requested Questions
Pineapple upside-down cupcakes are supposed to be eaten the wrong way up (pineapple aspect up!) and must be flipped shortly after they arrive out of the oven. Cupcake liners might make this course of a bit extra cumbersome, and the liners would possibly even stick when you use them. I don’t suggest it!
Sure they do. The fruit makes these cupcakes susceptible to molding at room temperature, so it’s necessary to retailer them within the fridge. Be certain to make use of an hermetic container for storage so that they don’t dry out.
Use a nonstick pan and grease your cupcake pan very well with butter earlier than including your substances. Additionally, make sure that to invert inside a couple of minutes of eradicating from the oven. In case you’re actually involved about this, you might use a silicone cupcake pan.
In case you’ve tried my authentic cake model, I’d love to listen to what you consider this mini one 😊
Get pleasure from!
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Pineapple Upside-Down Cupcakes
Servings: 12 cupcakes
Energy: 322kcal
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Directions
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Preheat oven to 350F (175C). Evenly divide butter into the underside of every cupcake properly and use a pastry brush to frivolously brush the perimeters with butter as properly.
6 Tablespoons (85 g) salted butter
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Sprinkle 1 Tablespoon (12 grams) of sugar evenly into the underside of every cupcake properly.
12 Tablespoons (150 g) mild brown sugar
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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
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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 mild and fluffy.
½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar
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Add eggs and vanilla extract and beat properly.
2 massive eggs, 1 teaspoon vanilla extract
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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,
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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 elements and the buttermilk in 3 elements and suggest doing this half gently by hand with a spatula to not over-mix).
½ cup (118 ml) buttermilk
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Evenly divide the cupcake batter into your ready pan, filling every cupcake properly to the rim (don’t overfill, when you have extra batter discard it). The batter will likely be thick, so use a spoon to softly unfold it into every cupcake properly.
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Place cupcake tin on a foil lined rimmed baking sheet (in case of spills) and switch to middle rack of 350F (175C) preheated oven and bake for 22-25 minutes and a toothpick inserted within the middle comes out clear or with moist crumbs.
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Enable cupcakes to chill in pan for five minutes then use a knife to softly loosen the cupcake from the perimeters of the pan earlier than inverting. Place a wire cooling rack over the cupcake tin and, rigorously, utilizing potholders (the tin will likely be highly regarded!) hold the cooling rack pressed securely towards the tin and invert cupcakes onto cooling rack. Carry the tin, the cupcakes ought to launch simply.
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Enable 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 often not sufficient, you’ll want at the very least 21 oz of canned pineapple chunks.
Doubling
You’ll be able to simply double this recipe for twenty-four cupcakes.
Storing
Retailer in an hermetic container within the fridge and revel in inside 2-3 days.
Diet
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 data relies on third-party calculations and must be thought of an estimate solely. Precise dietary content material will fluctuate 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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