| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
Topping
- 6 tablespoons Butter melted
- ¾ cup Brown Sugar
- 20 oz Pineapple chunks in pineapple juice or substitute fresh pineapple
- 8 oz Pineapple chunks in pineapple juice or substitute fresh pineapple
- 12 Maraschino Cherries
Cupcakes
- ½ cup Unsalted Butter softened to room temperature
- ¾ cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cups Plain Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- ½ cup Buttermilk
Ingredients Topping
Cupcakes
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Instructions
- Preheat oven to 175C and lightly spray a 12-count cupcake tin with baking spray.
- Evenly divide butter into the bottom of each cupcake well.
- Sprinkle each well with 1 tablespoon of brown sugar.
- Rim the bottom of each pan by laying 4 pineapple chunks in a flower pattern over the butter and brown sugar.
- Press a Maraschino cherry into the center of each "flower". Set aside.
- Cupcakes
- Prepare your cupcakes by beating together butter and sugar in a medium-sized bowl until creamy and well-combined.
- Add eggs, beating one at a time until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding flour and buttermilk, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to over-mix).
- Evenly divide the cupcake batter into your prepared pan. The batter will be thick, so use a spoon to spread it evenly into each cupcake well. Fill each cupcake well all the way to the top.
- Bake on 175C for 22-25 minutes.
- Remove, allow to cool for 5 minutes, and then place a wire cooling rack over the cupcake tin, covering each cupcake.
- Carefully, using potholders as the tin will be very hot, keep the cooling rack pressed against the tin and invert. Lift the muffin tin, the cupcakes should release easily.
- Allow to cool before serving. These pineapple upside down cupcakes taste great served warm with vanilla ice cream!
Recipe Notes
NOTES *This recipe can easily be doubled for 24 cupcakes NUTRITION INFORMATION Calories: 335
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