If you like pineapple, have I got a recipe for you! It's moist and full of pineapple flavor with a bit of crunch on the top. The one thing mine was missing was a cherry in the middle but the store was out of cherries (after I spent 10 minutes looking for them - who knew they wouldn't be in the canned fruit aisle?!?!?). Anyway, I would definitely add a cherry to each individual cake as I think it makes it a true pineapple upside down cake.
Pineapple Upside Down Cupcakes
Adapted from Pineapple Upside Down Cake by Joy of Baking
4 tablespoons unsalted butter, cut in small cubes
12 tbsp light brown sugar, 1 tbsp in each individual cupcake space
1 can of crushed pineapple
1 1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
1 cup pineapple juice
Preheat oven to 350 degrees. Grease cupcake pan very well.
- Place a few (2-3) butter cubes and 1 tbsp of brown sugar in each individual cupcake tin.
- Heat in oven until the sugar becomes bubbly on the outside and begins to caramelize.
- Remove from heat.
- Add one cherry to each cupcake tin and evenly arrange the crushed pineapple on top of the sugar mixture.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In the bowl of your stand mixer, beat the butter and sugar until light and fluffy.
- Beat in the vanilla extract.
- Add the eggs, one at a time, beating well after each addition.
- Add the flour mixture (in three additions), alternately with the juice (in two additions), ending with the dry ingredients.
- Pour 2 tbsp of cake batter in each cupcake tin and bake for 15-18 minutes until golden brown and the sides of the cake are beginning to pull away from the edge of the pan.
- Let cool for about 5 minutes and turn the cupcakes over to reveal the pineapple topping side.