Step-by-Step Instructions
Step 1: Preheat the Oven
Prepare the oven for mixing: preheat it to 350 degrees F (or 175 degrees C).
Prepare the Muffin Cups: Coat 24 muffin cups with cooking spray. This will keep the cupcakes from sticking and allow for easy removal after baking.
Step 2: Prepare the Topping
Melt the Butter: Pour 1 teaspoon melted butter in each muffin cup.
Sprinkle Brown Sugar and Add Cherry: For each muffin cup, sprinkle 1 tablespoon of brown sugar over the butter, then nestle a maraschino cherry into the center of the brown sugar.
Crushed Pineapple: Top the mound of cherry and brown sugar with a heaping tablespoon of well-drained crushed pineapple. With light pressure, guide it into a single layer, pressing down so it coats the bottom of each cup of your muffin pan.
Step 3: Mix the Cake Batter
Prepare the Batter:
In a big mixing bowl, stir:
1 box of pineapple cake mix
Reserved pineapple juice (from crushed pineapple)
3 eggs
1/3 cup vegetable oil
Mix: Mix on low speed for 30 seconds to combine. Raise to medium speed and beat 2 minutes, or until smooth and fully combined.
Step 4: Fill the Muffin Cups
Fill the Muffins: Divide the batter evenly between 8 muffin cups, filling each cup about 2/3 of the way full. This gives the cupcakes room to rise as they bake.
Step 5: Bake the Cupcakes
Bake: Transfer the muffin tin to the preheated oven and bake for around 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cautionary Tale: Do not overbake the cake, or the cupcakes’ll dry out.
Step 6: Cool and Invert
Cool a Little: Let the cupcakes cool in the pan for 5 minutes. This gives the topping a little time to set, which helps it to invert better, without coming spilling out.
Invert the Cupcakes: Dust a knife around the edge of each cupcake to loosen them. Gently turn the muffin tin upside down over a wax-paper-lined baking sheet. Your pineapple and brown sugar topping would be beautiful.
Step 7: Dust with Sugar
Dust with Confectioners’ Sugar: If you want their sweet, fluffy tops to have a pretty finish (as well as a little extra sweetness), lightly dust them with confectioners’ sugar before serving.
Serving Suggestions:
These Pineapple Upside-Down Cupcakes should really be eaten warm but are delicious at room temperature as well. There are many ways to serve them; here are some ideas:
With Ice Cream: Serve each cupcake with a scoop of vanilla ice cream, for a classic pairing.The cool, creamy ice cream contrasts beautifully with the warm, caramelized pineapple.
Whipped Cream: For a fluffy, light topping, put a dollop of whipped cream on every cupcake.
Toasted Coconut: For a crunchy, tropical element, top the cupcakes with a scatter of toasted coconut flakes.
Storage and Reheating Tips:
To store: Place any leftover cupcakes in an airtight container and place in refrigerator for up to 3 days. For a cold dish or warmed as can be the case.
To reheat: Microwave for 15-20 seconds or place in a 350°F (175 °C) oven for 5 minutes to warm.
They freeze well: These cupcakes freeze great! Wrap each cupcake tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before serving.
Recipe Variations:
Pineapple and Coconut Cupcakes: Mix in 1/2 cup shredded coconut to the cake batter for another dose of tropical flavor.
Rum-Spiked Topping: For an adult rendition, whisk a tablespoon of dark rum into the melted butter and brown sugar mixture for a Pina Colada-inspired pudding.
Mini Pineapple Upside-Down Cupcakes: These bite-sized versions of a classic cake call for a mini muffin tin. Simply lower the baking time to around 12 to 15 minutes.
Conclusion:
These Pineapple Upside-Down Cupcakes deliver all the classic flavors of that traditional cake but in a fun, single-serve size. With a sweet, buttery crust and moist, pineapple-filled cake, they’re equally good slathered in a layer of whipped cream for summer barbecues and holiday desserts alike. Once you make these, they will definitely become a regular in your dessert rotation!
