Pineapple Upside-Down Cupcakes

4 weeks ago

Ingredients :

For the Topping:
¼ cup (60g) unsalted butter, melted
½ cup (100g) light brown sugar
6 canned

pineapple rings, halved
12 maraschino cherries
For the

Cake Batter:
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) pineapple juice (reserved from the can)
½ cup (120ml) buttermilk (or milk with 1 teaspoon vinegar/lemon juice)

InstructionsStep 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
Step 2: Make the Topping
In a small bowl, mix the melted butter and brown sugar.
Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Place a halved pineapple ring in each cup and press it slightly into the sugar mixture. Add a maraschino cherry in the center of each pineapple.
Step 3: Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the pineapple juice and buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Step 4: Assemble the Cupcakes
Divide the batter evenly among the muffin cups, filling each about three-quarters full over the pineapple and cherry topping.
Step 5: Bake
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes.
Step 6: Flip and Cool
Place a wire rack or large baking sheet over the muffin tin. Carefully invert the pan to release the cupcakes, allowing the topping to reveal itself.
Let the cupcakes cool completely before serving.

4 weeks ago