Pineapple Upside Down Cupcakes
These cupcakes offer the classic flavors of pineapple upside down cake in a convenient cupcake form.
Equipment
- Mixing bowl
- Cupcake pan
Ingredients
For the Topping
- ½ cup butter, melted
- ½ cup brown sugar, packed
- 1 can (20 ounces) pineapple slices or chunks with juice, divided
- 21 maraschino cherries, stemless
For the Cupcake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature
Instructions
- Preheat your oven to 350°F (175°C) and line the cupcake pan with liners.
- In a mixing bowl, combine melted butter and brown sugar until smooth. Add pineapple and cherries to the bottom of each cupcake liner.
- In another bowl, mix flour, baking powder, salt, and baking soda.
- In a separate bowl, whisk together canola oil, granulated sugar, and eggs. Combine with the dry ingredients until just mixed.
- Spoon the batter over the pineapple and cherries in the cupcake liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before inverting onto a plate.
Notes
These cupcakes are best served warm. You can add a dollop of whipped cream for extra flavor.