This Pineapple Upside-Down Cupcakes recipe is a firm favorite in my house! They look amazing, they’re easy to make and most importantly, they taste delicious too! My kids love to help me make these – they place the fruit in each of the cupcake cases so making upside down pineapple cupcakes is a family affair!
It’s very easy to make these pineapple upside down cupcakes too. Start by making a buttermilk cake batter in a stand mixer. To make the fruit layer, sprinkle brown sugar into each of the muffin cups followed by pineapple chunks and cherry. Spoon the batter on top of the fruit and bake in the oven. Once they’re cooked, invert the muffin tray onto a baking sheet and enjoy while still warm from the oven!
To make Pineapple Upside-Down Cupcakes, you will need the following ingredients:
Preheat the oven to 350 °F. Lightly grease a 12 cup muffin tray with cooking spray.
Mix 1½ cups of all-purpose flour, 1 cup of sugar, 1½ teaspoons of baking powder and ¼ teaspoon of salt in the bowl of a stand mixer.
Add 10 tablespoons of butter to the dry ingredients and using the paddle attachment, beat the mixture on low speed for about 3 minutes.
Whisk ½ a cup of buttermilk, 3 egg yolks, 1 egg, 2 tablespoons of the reserved pineapple juice, 1 tablespoon of vegetable oil and 1½ teaspoons of vanilla together in a separate bowl.
Pour half of the buttermilk mixture to the dry ingredients and beat on medium-low speed for about 2 minutes. Scrape the sides of the bowl down using a spatula and pour in the remaining liquid ingredients. Continue to beat at medium speed for 3 minutes.
Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Place three pineapple chunks on top of the sugar around the edges of each muffin cup. Position one cherry in the center of each cup.
Spoon the batter into the muffin trays until each muffin cup is almost completely full.
Bake for 23-25 minutes until the cupcakes are golden brown on top.
Remove muffins from oven and slide a knife around the edge of each cupcake. Cool slightly on a wire rack.
To remove the cupcakes from the muffin tray, lay a baking sheet over the muffin tray and invert the baking sheet and muffin tray so that the cupcakes pop out of the pan.
These muffins are best served warm with a cup of your favorite tea or coffee.
These Pineapple Upside-Down Cupcakes not only look fantastic, they taste delicious too! Try making a batch of these muffins soon and don’t forget to tag #cookmerecipes in your baking posts if you do!
Mine fell apart so easily but they were soft and fluffy..delish.
Can't wait to see more stuff from this website, always the best i've been here since your first recipe!
Mine were also kinda yellow on the inside which as you know,yellow is a happy color and these cupcakes definetly made me and my kids happy :)
Great if you serve it with some tea too or even coffe it's literally the perfect breakfast or snack to much on anytime of the year.
I'd gladly get fat from these pineapple cupcakes.
Would go with white sugar instead of brown if you want them to actually be sweet.
Vegetarian Recipes
