Description

These Pineapple Upside-Down Cupcakes offer a tropical twist on a classic dessert, featuring caramelized pineapple slices atop moist, tender cupcakes. With a rich caramel topping and a delicate crumb infused with pineapple juice, they are perfect for parties, snacks, or any occasion needing a burst of sunshine and sweetness.

Ingredients

Caramelized Pineapple Topping

Unsalted butter – 4 tablespoons
Brown sugar – 1/4 cup packed
Fresh pineapple slices – 12 small rings, enough for one per cupcake

Cupcake Batter

All-purpose flour – 1 1/2 cups
Baking powder – 1 1/2 teaspoons
Salt – 1/4 teaspoon
Unsalted butter – 1/2 cup (1 stick), softened
Granulated sugar – 3/4 cup
Eggs – 2 large
Vanilla extract – 1 teaspoon
Milk or pineapple juice – 1/2 cup

Instructions

Prepare the caramelized pineapple topping: Melt 4 tablespoons of unsalted butter and 1/4 cup packed brown sugar in a pan over medium heat until it forms a glossy, smooth caramel sauce. Evenly pour the caramel into the bottom of each cupcake liner. Carefully place one fresh pineapple slice on top of the caramel in each liner, pressing lightly to ensure it adheres.
Mix the cupcake batter: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. In a separate large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract. Alternately add the dry ingredients and 1/2 cup milk or pineapple juice to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
Fill the cupcake liners: Spoon the batter gently over the caramelized pineapple slices in each liner, filling about two-thirds full to allow space for rising without overflow.
Bake the cupcakes: Place the cupcake tray in a preheated oven at 350°F (175°C) and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool for a few minutes.
Invert and serve: Run a knife around the edges of each cupcake to loosen it, then carefully flip the cupcakes onto a wire rack or serving plate so the pineapple topping is displayed on top. Serve warm or at room temperature.

Notes

Use fresh pineapple for the best texture and flavor; canned pineapple can add unwanted moisture.
Mix the batter just until ingredients are combined to avoid dense cupcakes.
Use good-quality cupcake liners or grease the pan to prevent sticking of the caramel topping.
Allow the cupcakes to cool slightly before flipping to prevent caramel from splashing or breaking.
Mini cupcakes can be made by halving the baking time, perfect for parties or portion control.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 21g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: pineapple upside-down cupcakes, tropical cupcakes, caramelized pineapple, easy cupcake recipe, party desserts, moist cupcakes