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Pineapple Upside Down Cupcakes

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Pineapple Upside Down Cupcakes are a delicious, sweet mini Pineapple Upside Down cake version of the classic round cake. The creamy fluffy cake batter is a good old fashioned from scratch recipe that you remember. The little Mimi cakes or cupcakes are perfect for serving at a party or just a special family dinner.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 1/3 cup of butter at room temperature
  • 1 cup of white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 3/4 cups of flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon salt
  • 1 cup of brown sugar
  • 2 tablespoons of butter
  • 6 pineapple rings (one can)
  • 6 maraschino cherries

Instructions

      1. Cream together 1/3 cup of butter at room temperature and 1 cup of white sugar on medium speed with a hand or stand mixer
      2. Add 2 eggs and mix until creamy.
      3. Sift or whisk together 1 & 3/4 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
      4. Now add the dry ingredients and the wet ingredients alternately to the butter, sugar, and egg to the bowl. You will have a smooth creamy cake batter.
      5. On the stove melt 1 cup of brown sugar and 2 tablespoons of butter.
      6. In the pineapple upside-down pan stray with spray oil.
      7. Divide the brown sugar butter mixture evenly between each of the 6 cupcake spaces.
      8. Drain a can of pineapple rings. Add one pineapple ring to each cupcake space.
      9. Drain the liquid off 6 maraschino cherries. Add one cherry to the center of each pineapple ring.
      10. Fill each cupcake space with batter to about two-thirds full.
      11. Bake at 350° for 20 to 25 minutes, or until the top is golden brown and the toothpick comes up clean.

Find it online: https://www.craftingafamily.com/easy-pineapple-upside-down-cupcakes/

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