Description
Enjoy these Pineapple Upside-Down Cupcakes, featuring a moist vanilla batter topped with caramelized pineapple and maraschino cherries. A fun and delicious twist on a classic dessert, perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 can (20 oz) sliced pineapple in juice, drained
- 1/2 cup maraschino cherries
- 1/4 cup brown sugar
- 1/4 cup unsalted butter (for caramelizing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- In a small saucepan, melt the 1/4 cup of unsalted butter over medium heat. Add the brown sugar and stir until smooth and bubbly.
- Remove from heat and let cool for a few minutes.
- Spoon about 1 tablespoon of the caramel mixture into the bottom of each cup of a standard 12-cup muffin tin.
- Place a slice of pineapple in the center of each muffin cup, followed by a maraschino cherry in the middle of each pineapple slice.
- Fill each muffin cup with the batter, about 2/3 full.
- Gently tap the muffin tin on the counter to remove any air bubbles.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for about 5 minutes.
- Run a knife around the edges of each cupcake to loosen, then place a wire rack over the muffin tin and flip it upside down to release the cupcakes.
- Let the cupcakes cool completely on the wire rack before serving.
- Enjoy them as is, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Notes
- Ensure the butter is softened for easy creaming with sugar.
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- You can substitute the maraschino cherries with fresh cherries for a more natural flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes