therecipecritic4.7
Pineapple Upside-Down Cupcakes
Sweet and simple pineapple upside down-cupcakes made entirely from scratch (don’t worry, they’re easy!).
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●pan
📝 Preparation Steps
1
Toppings
2
prep
3
Preheat oven to 350 degrees Fahrenheit and lightly spray a 12-count cupcake tin with non-stick baking spray.
4
butter
melted butter6 tablespoons½ cup softened unsalted butter½ cup buttermilk
5
Evenly divide the 6 tablespoons melted butter into the bottom of each cupcake well. sprinkle the bottom of each cup with 1 tablespoon of the ¾ cup brown sugar.
melted butter6 tablespoons½ cup softened unsalted butter½ cup buttermilk
6
arrange
7
Lay 4 of the 1 (20-ounce) can +1 (8-ounce) can pineapple chunks in pineapple juice, in a flower pattern over butter and brown sugar in each cup. Press one of the 12 maraschino cherries into the center of each "flower". Set aside.
melted butter6 tablespoons½ cup softened unsalted butter½ cup buttermilkmaraschino cherries12
8
Cupcakes
9
cream
10
Using a hand mixer, whisk the ½ cup softened unsalted butter and ¾ cup granulated sugar in a medium-sized bowl until creamy and well combined.
melted butter6 tablespoons½ cup softened unsalted butter½ cup buttermilk
11
mix
12
Add the 2 eggs, whisking one at a time until combined. Stir in the 1 teaspoon vanilla extract.
eggs2vanilla extract1 teaspoon
13
whisk
14
In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
15
combine
16
Alternate adding flour mixture and ½ cup buttermilk to the butter mixture, starting and ending with flour, using a spatula and mixing until just combined after each addition
melted butter6 tablespoons½ cup softened unsalted butter½ cup buttermilk
17
divide
18
Evenly divide the cupcake batter into the prepared pan. The batter will be thick, so use a spoon to spread it evenly into each cupcake well. Fill each cupcake well to the top.
19
bake
20
Bake for ⏱️ 22-25 minutes. Remove, allow to cool for ⏱️ 5 minutes, and then place a wire cooling rack over the cupcake tin, covering each cupcake.
21
flip
22
Carefully, use oven mitts as the tin will be very hot, keep the cooling rack pressed against the tin flip it over. Lift the muffin tin off the cooling rack and the cupcakes should release easily.
23
serve
24
Allow to cool before serving. These pineapple upside down cupcakes taste great served warm with vanilla ice cream!
Nutrition Facts
calories
302 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
28 g
sodium Content
120 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
64 mg
carbohydrate Content
41 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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