Description
These Homemade Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert, featuring caramelized pineapple tidbits atop moist, spiced cupcakes. Easy to prepare and perfect for any occasion, these cupcakes combine the tropical sweetness of pineapple with warm pumpkin spice for a unique and flavorful treat.
Ingredients
Scale
Topping
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 can (20 oz) pineapple tidbits in juice, drained (reserve 1/2 cup juice)
Cupcake Batter
- 1/4 cup butter
- 2/3 cup sugar
- 1 large egg
- 1 cup all-purpose flour
- 1.5 teaspoons pumpkin spice
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/2 cup reserved pineapple juice
Garnish
- Maraschino cherries (optional)
Instructions
- Prepare the oven and topping: Preheat your oven to 360°F (182°C). Evenly divide the melted butter between 12 muffin cups. Sprinkle about 1 teaspoon of brown sugar into each cup, then place the drained pineapple tidbits on top of the sugar to create the caramelized base for the cupcakes.
- Make the batter: In a medium bowl, use a hand mixer to blend 1/4 cup butter and 2/3 cup sugar until the mixture is soft and creamy. Add the large egg and continue blending until the batter becomes light and fluffy. Next, add the flour, pumpkin spice, baking powder, vanilla extract, and the reserved 1/2 cup pineapple juice. Mix until all ingredients are thoroughly combined, forming a smooth batter.
- Fill and bake: Spoon the batter evenly into the prepared muffin cups over the pineapple topping. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, indicating they are fully cooked.
- Cool and invert: Allow the cupcakes to cool in the pan for about 5 minutes. Then carefully invert them onto a cooling rack so the pineapple topping is on top. Let the cupcakes cool completely before serving.
- Garnish and serve: Optionally, garnish each cupcake with a maraschino cherry to add a classic touch and a pop of color. Serve and enjoy these sweet, spiced pineapple upside down cupcakes.
Notes
- Make sure to reserve the pineapple juice as it adds moisture and flavor to the cupcake batter.
- You can substitute pumpkin spice with a mixture of cinnamon, nutmeg, and cloves if preferred.
- For non-stick ease, lightly grease muffin cups if not using silicone liners.
- Allow cupcakes to cool completely before inverting to avoid breaking them.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
