Pineapple Upside-down Cupcakes

I recently guest posted over at Snips & Spice for cupcake month.  You should go check out all the fabulous cupcake recipes!Here is the recipe I shared!Ever heard of Pineapple Upside-down Cake?!Well, these are Pineapple Upside-down Cupcakes!Perfect right?!  Personal little delicious cakes!aren’t they so cute?!PINEAPPLE UPSIDE DOWN CUPCAKESfound recipe on: Disney Family Fun Magazine6 Tbsp butter
1/2 cup milk
1 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla
TOPPING6 Tbsp butter
3/4 cup brown sugar
6 maraschino cherries
1 (20 oz) can pineapple rings
1. Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.2. Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.3. Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.4. Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they’re evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.5. Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they’re lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.6. Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.Enjoy!You will LOVE them!  Pretty sure my family could gobble them up in one sitting, they were that good! MMM!Linking up to these parties and here


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Comments

  1. Malisa

    Those look so amazing! I've had the cake growing up lots of times, but never have I seen such a cute presentation. Thanks for sharing!

  2. Krista

    Those are adorable! I haven't had pineapple upside down cake is so long! Thanks for sharing at Church Supper.

    Everyday Mom's Meals

  3. What a cute idea, I love pineapple upside down cake and make mine in a bundt pan but this is so cute this way. I would love for you to share at Bacon Time linky fri-monhttp://bacontimewiththehungryhypo.blogspot.com/2011/09/halloween-diy-trash-2-treasure-bear.html

  4. So far the batter was amazing in the oven now. Didn't have the eggs on hand and didn't have time to run to the store so substituted the eggs for mayo. We'll see if they are good ^.^

  5. Lacey

    Crushed pineapple works better for the individual cupcakes. I use a larger muffin tin that makes 6, which will actually accommodate the whole rings if I use them. I have made both several times and always get rave reviews.