Pineapple Upside-Down Cupcakes are a modern twist on the beloved classic cake. These mini cakes feature a sweet and sticky topping made from caramelized pineapple slices and cherries, sitting on a fluffy yellow cake base. The use of pineapple juice instead of water in the cake mix adds an extra burst of tropical flavor. These cupcakes are perfect for any celebration, offering a delightful combination of sweet and tangy flavors that will leave everyone wanting more. Easy to prepare and impressive to serve, they're an excellent choice for parties and family gatherings.
Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, offering a perfect balance of sweet and tangy flavors. These individual servings make for a charming presentation and are sure to impress at any gathering. Let's explore the ingredients needed to create these delicious treats.
INGREDIENTS
- Butter: 1/4 cup, used to create the caramelized topping with brown sugar.
- Brown Sugar: 1/2 cup, packed. It adds a rich, sweet flavor to the cupcakes.
- Pineapple Slices: 1 can (20 oz) in juice. Reserve the juice and cut the slices into quarters for the cupcakes.
- Maraschino Cherries: 1 jar (6 oz), halved. These add a pop of color and sweetness.
- Yellow Cake Mix: 1 box. Follow the package instructions, substituting pineapple juice for the water for extra flavor.
- Vegetable Oil and Eggs: As called for in the cake mix instructions. These are essential for the cake batter.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). This ensures that the cupcakes bake evenly and develop a nice golden color.
- Step 2:
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it dissolves completely. Remove from heat and set aside.
- Step 3:
- Spray a 12-cup muffin tin with cooking spray. This prevents the cupcakes from sticking to the pan. Add 1 teaspoon of the butter-brown sugar mixture into each cup.
- Step 4:
- Cut the pineapple slices into quarters. Place 2 pieces of pineapple and half a maraschino cherry in each muffin cup, arranging them neatly.
- Step 5:
- Prepare the cake mix according to the package instructions. Instead of water, use the reserved pineapple juice to enhance the flavor. Mix in the vegetable oil and eggs as directed.
- Step 6:
- Pour the prepared batter over the fruit in the muffin cups, filling each one about 2/3 full. This allows room for the cupcakes to rise without overflowing.
- Step 7:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This indicates that the cupcakes are fully cooked.
- Step 8:
- Allow the cupcakes to cool in the pan for 5 minutes. Run a knife around the edges of each cupcake to loosen them. Carefully invert the pan onto a wire rack and lift it off to reveal the pineapple-topped cupcakes. Let them cool completely before serving.
Serving and Storage Tips
- Serve these Pineapple Upside-Down Cupcakes fresh, ideally on the day they're made, to enjoy the best flavor and texture.
- Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- If you need to store them, place them in an airtight container in the refrigerator. They can be kept for up to three days.
- To reheat, warm them in the microwave for a few seconds or in the oven at a low temperature.
Helpful Notes
- You can substitute pineapple slices with pineapple chunks if you prefer smaller pieces.
- For a different flavor, try using a different fruit like peaches or pears instead of pineapple.
- If you want to add a tropical twist, sprinkle some shredded coconut over the batter before baking.
Tips from Well-Known Chefs
- Chef Alton Brown suggests using fresh pineapple instead of canned for a more vibrant flavor.
- Chef Nigella Lawson recommends using a hint of rum in the butter mixture for an extra depth of flavor.
- Chef Mary Berry advises to always ensure the cupcakes are fully cool before inverting to prevent them from falling apart.