Pineapple Upside Down Cupcakes

I’m AJ DeDiego, an Atlanta-based baker and food content creator! I hope you enjoy my recipes, and be sure to check out my Instagram for weekly recipes and more!

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Pineapple upside down cake is an old time classic, and these cupcakes are a fun way to enjoy it! I made these because my sister loves them, and I love transforming classics into new fun treats!

 

Prep Time: 30 Minutes

Bake Time: 20 Minutes

Inactive Time: 30 Minutes

Total Time: 90 Minutes

 

Makes 12 Cupcakes

 

Ingredients:

1 ¼ Cups (150g) All Purpose Flour

1 ¼ Tsp (5g) Baking Powder

¼ Tsp (1g) Baking Soda

½ Tsp (2g) Salt

½ Cup (113g) Unsalted Butter, Softened

¾ Cup (150g) Granulated Sugar

2 Large Eggs, Room Temp

1 Tsp (4g) Vanilla Extract

½ Cup (120g) Sour Cream

12 Tbs (170g) Unsalted Butter, Melted

¾ Cup (175g) Brown Sugar

12 Maraschino Cherries

¾ Cup Canned Pineapple Chunks, Juice Reserved

1/3 Cup (80mL) Pineapple Juice (I used the juice from the can of pineapple chunks)

 

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and line a muffin pan with paper liners.

2.     In a bowl, whisk the flour, baking powder, baking soda, and salt together and set aside.

3.     In a separate bowl with a hand mixer, cream the butter and sugar together for 2 minutes or until light and fluffy.

4.     Add the eggs one at a time, mix well, then add the vanilla and sour cream, mixing until combined.

5.     Add the dry mixture and mix until just combined, then scrape the bowl with a spatula to make sure everything is mixed evenly.

6.     Put 1 Tbs brown sugar and 1 Tbs melted butter in the bottom of each cupcake liner, then put a maraschino cherry in the center. Add 1 Tbs of pineapple chunks in each one and make sure they’re evenly spread. Evenly distribute the cupcake batter into the pan, filling each one about 2/3 of the way.

7.     Bake for 18-20 minutes, or until the tops of the cupcakes spring back when lightly touched. Allow to cool in the pan for 10 minutes, then move to a rack and cool completely.

8.     Brush the pineapple juice over the cupcakes, letting it all absorb. You can either enjoy them as is or take the liners off and invert them onto plates to enjoy!

-Store in an airtight container in the fridge for up to 4 days.