1. Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple adds a vibrant flavor. Simply slice it thin and cut it into rings or chunks that fit your muffin tin. Keep in mind that fresh pineapple may have a slightly different sweetness level compared to canned.

2. How do I prevent the cupcakes from sticking to the pan?

Grease your muffin tin generously with butter or non-stick spray. You can also cut parchment paper circles for extra insurance, though this step is usually unnecessary if the pan is well-prepared.

3. Can I make these cupcakes ahead of time?

Yes! Pineapple upside down cupcakes can be made a day in advance. Store them in an airtight container at room temperature or refrigerate for longer freshness. Reheat slightly before serving to revive their soft texture.

4. Can I use a cake mix instead of making the batter from scratch?

Definitely. A yellow or pineapple-flavored cake mix works well and simplifies the recipe. Substitute the water in the mix with pineapple juice for a more pronounced flavor.

5. What’s the best way to serve pineapple upside down cupcakes?

These cupcakes are delicious warm or at room temperature. Top them with whipped cream, ice cream, or a drizzle of caramel sauce for an extra special touch.

6. How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready to come out of the oven.

7. Can I freeze pineapple upside down cupcakes?

Yes, they freeze well! Wrap each cupcake individually in plastic wrap and store them in a freezer-safe container. Thaw overnight in the fridge and warm slightly before serving.

Pineapple Upside Down Cupcakes: A Sweet Slice of Paradise

Irresistible Pineapple Upside Down Cupcakes: A Sweet Slice of Paradise in Every Bite

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Mini pineapple upside down cupcakes combine golden caramelized pineapple, baked cherries, and a moist vanilla cupcake batter for a sweet, tropical dessert perfect for any occasion.

Author: Maren Varden
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

For the Topping:

1 can of pineapple rings (12 rings)
12 maraschino cherries
½ cup (100 g) brown sugar
¼ cup (57 g) unsalted butter, melted

For the Cupcake Batter:

1½ cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (113 g) unsalted butter, softened
1½ tsp baking powder
¼ tsp salt
½ cup (120 ml) milk
2 large eggs
1 tsp vanilla extract
¼ cup (60 ml) pineapple juice (reserved from the can)

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Instructions

Prepare the Topping: Grease a 12-cup muffin tin thoroughly. Add 1½ teaspoons of melted butter and brown sugar mixture to each cup, then place a pineapple ring in each compartment.
Add Pineapple and Cherry: Press the pineapple rings gently into the muffin tin. Place a maraschino cherry in the center of each pineapple ring, ensuring it stays flat.
Make the Batter: In a large bowl, cream the butter and sugar until fluffy. Add eggs, pineapple juice, milk, and vanilla extract, then mix in the dry ingredients until just combined.
Fill the Muffin Tin: Pour the cupcake batter evenly into the prepared muffin tin, covering the pineapple and cherry. Fill each cup about three-quarters full to allow for rising.
Bake the Cupcakes: Preheat the oven to 350°F (175°C) and bake for 18–22 minutes. Check doneness with a toothpick; it should come out clean when inserted.
Flip and Cool: Allow the cupcakes to cool in the pan for 10 minutes. Place a baking sheet or large plate over the tin and carefully flip it over to reveal the caramelized tops.

Notes

Grease Generously: Ensure every crevice of the muffin tin is well-greased to prevent sticking. For best results, use a non-stick baking spray or brush melted butter thorough.
Trim the Pineapple Rings: If the pineapple rings are too large for the muffin tin, trim them slightly to fit snugly. This ensures a neat presentation when flipped.
Flip While Warm: Allow the cupcakes to cool in the pan for 10 minutes before flipping. Flipping them while still warm helps the caramelized topping release easily.

Nutrition

Serving Size: 1 cupcake
Calories: 230 kcal
Sugar: 24 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 45 mg

Find it online: https://www.simplitasty.com/irresistible-pineapple-upside-down-cupcakes-sweet-slice/