Description
Bring a taste of summer to your dessert table with these Tangy Pineapple Upside Down Cupcakes , a fun and fruity twist on the classic cake! These adorable cupcakes feature a caramelized pineapple topping, moist vanilla cake, and a hint of citrusy tang that’s perfect for warm-weather celebrations. Whether you’re hosting a summer BBQ, birthday party, or simply craving a sweet treat, these cupcakes are sure to delight. Follow along with our step-by-step video tutorial to whip up these easy, crowd-pleasing desserts that combine nostalgia with a fresh, tropical flair. With their golden pineapple crowns and buttery sweetness, these cupcakes are pure sunshine in every bite!
Ingredients
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup packed brown sugar
- 8 slices canned pineapple rings (reserve juice for cake batter)
- 8 maraschino cherries (optional, for garnish)
For the Cupcake Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup reserved pineapple juice (or milk if needed)
- Zest of 1 lemon (optional, for extra tang)
Instructions
Prepare the Topping:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, mix the melted butter and brown sugar until combined. Spoon about 1 teaspoon of the mixture into the bottom of each liner, spreading it evenly.
- Place one pineapple slice in each liner, pressing it gently into the sugar mixture. Add a maraschino cherry in the center of each pineapple ring if desired.
Make the Cupcake Batter:
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest (if using).
6. Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice (or milk), beginning and ending with the dry ingredients. Mix until just combined.
Assemble and Bake:
7. Spoon the batter evenly over the pineapple slices in each liner, filling them about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Flip and Serve:
9. Allow the cupcakes to cool in the pan for 5 minutes. Carefully flip each cupcake onto a cooling rack to reveal the caramelized pineapple topping. Let them cool completely before serving.
Optional Garnish:
10. Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of lemon juice for an extra touch of sweetness.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Dessert
- Cuisine: American
