This recipe details how to make “Pineapple Upside-Down Cupcakes,” a delightful individual dessert that reimagines the classic upside-down cake into a convenient cupcake form. Each cupcake features a sweet, caramelized pineapple ring and a maraschino cherry at the bottom, which become the “top” after baking, layered with a moist vanilla or yellow cake. The collage of images walks through the preparation process, from arranging the fruit and brown sugar mixture in a muffin tin to baking the cupcakes and finally presenting the beautifully golden, pineapple-topped treats. These cupcakes offer a perfect balance of tropical sweetness and soft cake, ideal for individual servings at parties, picnics, or as a charming everyday dessert.
Ingredients:
For the Pineapple Topping:
- ½ cup (1 stick or 113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 (20-ounce or 567g) can pineapple rings, drained (reserve 2 tablespoons of juice)
- 12 maraschino cherries, halved or whole
For the Cake Batter:
- 1 box (about 15.25 ounces or 432g) yellow or vanilla cake mix (or homemade equivalent)
- Ingredients required by cake mix box (typically eggs, water/milk, and vegetable oil)
Equipment:
- 12-cup standard muffin tin
- Small saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowls (2, one for topping, one for cake mix)
- Electric mixer (optional, for cake mix)
- Ice cream scoop or large spoon (for portioning batter)
- Wire cooling rack
Instructions:
Part 1: Prepare the Muffin Tin and Topping
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Caramel Base: In a small saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the packed light brown sugar until well combined and smooth.
- Distribute Caramel: Spoon about 1-2 tablespoons of the brown sugar-butter mixture evenly into the bottom of each cup of the 12-cup standard muffin tin.
- Arrange Pineapple and Cherries: Take each drained pineapple ring and, if too large, cut it in half or quarters to fit the bottom of each muffin cup. Place one pineapple piece directly on top of the caramel mixture in each cup. Place a maraschino cherry (or two halves) in the center of each pineapple ring.
Part 2: Prepare the Cake Batter
- Prepare Cake Mix: In a large mixing bowl, prepare the yellow or vanilla cake mix according to the package directions. This typically involves combining the cake mix with eggs, water or milk, and vegetable oil, and mixing until smooth. If using a homemade cake recipe, prepare your batter as usual.
- Add Pineapple Juice (Optional): To enhance the pineapple flavor, you can substitute 2 tablespoons of the water/milk called for in the cake mix instructions with the reserved pineapple juice from the can.
Part 3: Assemble and Bake the Cupcakes
- Fill Muffin Cups with Batter: Carefully spoon or scoop the cake batter over the pineapple and cherry in each muffin cup, filling each cup about two-thirds full. Be careful not to disturb the pineapple and cherry arrangement too much.
- Bake: Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The cake part should be golden brown and spring back when lightly touched.
- Cool Slightly: Once baked, remove the muffin tin from the oven and place it on a wire cooling rack. Let the cupcakes cool in the muffin tin for only 5-10 minutes. This short cooling period allows the caramel to set slightly but prevents it from hardening too much in the pan.
Part 4: Invert and Serve
- Invert Cupcakes: While the cupcakes are still warm (but not hot to handle), place a large plate or cutting board over the muffin tin. Carefully but swiftly invert the entire muffin tin onto the plate, allowing the cupcakes to fall out, with the pineapple and cherry now on top. If any fruit or caramel sticks, carefully scrape it out with a small spatula and place it back on the cupcake.
- Cool Completely: Let the pineapple upside-down cupcakes cool completely on the wire rack before serving. This allows the cake structure to firm up and the caramel to fully set.
- Serve: These cupcakes are best served at room temperature. They make a charming and delicious individual dessert.
Tips for Success:
- Don’t Overfill: Be careful not to overfill the muffin cups with batter, as this can cause them to overflow during baking.
- Warm Inversion: Inverting the cupcakes while they are still warm is crucial. If they cool too much, the caramel will harden and stick to the bottom of the muffin tin, making it difficult to release the cupcakes cleanly.
- Pineapple Size: Adjust the size of the pineapple rings by cutting them to fit snugly into the bottom of your muffin cups.
- Cake Mix Choice: A yellow or vanilla cake mix provides a classic and complementary flavor profile for pineapple.
- Homemade Cake: If you prefer to bake from scratch, any sturdy vanilla or yellow cake batter recipe will work. Ensure the batter is not too thin. Sponge cake, for example, could be a suitable base.
- Caramel Consistency: Ensure the butter and brown sugar are thoroughly combined for a smooth caramel base.
- Storage: Store leftover pineapple upside-down cupcakes in an airtight container at room temperature for up to 2-3 days.
- Variations:
- Different Fruits: While pineapple is classic, you can experiment with other fruits for an “upside-down” effect, such as sliced apples (similar to Apple Cinnamon Crumb Cake Loaf or Apple Cake), peaches (like in Southern Peach Cobbler or Peach Cobbler Pound Cake), or even cranberries.
- Spiced Batter: Add a pinch of cinnamon or nutmeg to the cake batter for a warmer flavor profile.
- Related Desserts: These cupcakes are a spin on the traditional Pineapple Upside-Down Cake. Other pineapple-based desserts include Pineapple Dream and layered pineapple cakes. This method of starting with a topping in the pan and then adding batter is also seen in some dump cake recipes.