Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes are delightfully moist and fruity treats topped with caramelized pineapple and cherries. They’re not heavy or overly sweet either. I think they’re perfect for any occasion, and if you’re not a fan of cherries, feel free to omit them. They will still be undeniably delicious!

If you’re looking for a light and fruity dessert that’s not overly sweet, you’ve come to the right place. When you make these cupcakes and pair them with a dollop of whipped cream, you get the perfect treat. The addition of caramelized pineapple just sends them over the top. I’ve really been in the mood for something summery and these dreamy cupcakes remind me of sunny days and picnics. Not a fan of cherries? Don’t worry, they’re still delicious without them.

Kitchen Equipment Needed:

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Spoon for scooping batter

Ingredients:

Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 can (20 oz) pineapple rings, drained and cut into small pieces
• Maraschino cherries, halved

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare Topping: In a small bowl, mix the melted butter and brown sugar until combined. Spoon about 1 teaspoon of the mixture into the bottom of each cupcake liner. Place a few pieces of pineapple and half a cherry on top of the brown sugar mixture in each liner.
3. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill Cupcake Liners: Spoon the batter over the pineapple and cherries in each cupcake liner, filling about 2/3 full.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cupcakes to cool in the pan for about 10 minutes, then carefully remove them and cool completely on a cooling rack. Serve these delightful Pineapple Upside Down Cupcakes topped with a dollop of whipped cream if desired.

Enjoy these Pineapple Upside Down Cupcakes as a delicious and light dessert perfect for any occasion!