Can I use cupcake liners?

It is highly recommended to skip the liners for this specific recipe. The brown sugar and butter need direct contact with the metal pan to caramelize properly and create that signature sticky glaze. If you use paper liners, the fruit topping will stick to the paper and tear apart when you peel them open.

Which canned pineapple is best?

Crushed pineapple works best because it forms a solid, even layer that covers the entire top of each cupcake. Slices are often too large for a standard muffin tin, while tidbits can leave empty gaps in the sugar layer. Be sure to drain your crushed fruit thoroughly so it does not make the batter soggy.

Do I need to save the pineapple juice?

Yes, you should save the juice from the can to use in the cake batter. It replaces the water called for on the cake mix box, which infuses the entire crumb with a bright fruit flavor. If you do not have enough juice, fill the rest of the measuring cup with cold water.

Can I use fresh pineapple?

You can use fresh pineapple if you chop it very finely and cook it down slightly with a little sugar first. Fresh fruit contains more water and natural enzymes that can break down the cake structure and prevent a proper rise. Cooking it beforehand tames these enzymes and helps make sure your cupcakes turn out wonderfully tender.

How do I prevent the cupcakes from sticking?

The key to preventing sticking is a generous coating of non-stick cooking spray before adding any ingredients. Make sure you spray the sides and the top rims of the muffin cups as well. Also, flipping the cupcakes at the correct time is crucial to keep the sugar from hardening in the pan.

When should I flip the cupcakes?

You should flip the cupcakes exactly five minutes after removing them from the oven. If you flip them too soon, the delicate cakes may fall apart from the steam. If you wait too long, the caramelized sugar will cool and act like glue, trapping the fruit in the tin.

Do pineapple upside-down cupcakes need to be refrigerated?

Because of the moist fruit topping, these cupcakes should be stored in the refrigerator if you plan to keep them for more than a day. Cover them loosely with plastic wrap or keep them in an airtight container to keep them fresh. You can let them sit on the counter for a few minutes to warm up before serving.

How long do they last?

These treats will stay fresh and tender for up to three days when stored properly in the refrigerator. In fact, many bakers find that the fruit flavor deepens and tastes even better on the second day. Make sure to keep them well-sealed so they do not absorb any refrigerator odors.

Pineapple Upside Down Cupcakes: A Classic Dessert Recipe

Description

These Pineapple Upside Down Cupcakes offer a delightful twist on a classic dessert, featuring a tender, moist cake topped with a perfectly caramelized pineapple and cherry glaze. Simple to prepare using pantry staples, these individual treats are ideal for sharing and bring a nostalgic, comforting flavor to any gathering.

Ingredients

1 cup melted butter
2 cups brown sugar
24 maraschino cherries
2 cups crushed pineapple, well drained
1 box pineapple cake mix
1 cup pineapple juice
1/2 cup vegetable oil
3 large eggs

Cook Mode Prevent your screen from going dark

Instructions

Prepare the oven. Preheat your oven to 350 degrees F and thoroughly grease a twelve-cup muffin tin with non-stick cooking spray.
Layer butter and sugar. Spoon one teaspoon of melted butter into each muffin cup, followed by one tablespoon of brown sugar pressed into an even layer.
Add fruit toppings. Place a maraschino cherry in the center of each cup and top with a heaping tablespoon of well-drained crushed pineapple, pressing down firmly.
Mix the batter. In a large bowl, combine the cake mix, pineapple juice, vegetable oil, and eggs, mixing on low for 30 seconds then medium for two minutes until smooth.
Fill the muffin cups. Pour the prepared cake batter evenly into each muffin cup, filling them almost to the top.
Bake the cupcakes. Bake for approximately 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and invert. Allow the cupcakes to rest for five minutes, then invert the pan onto wax paper to release the cakes with their fruit tops facing up.

Notes

Drain the crushed pineapple thoroughly in a fine-mesh sieve to ensure the caramel topping remains sticky rather than runny.
Use room temperature eggs to prevent the batter from lumping and to ensure a consistent, even rise.
If the cupcakes do not release easily, briefly warm the bottom of the muffin tin over a burner to melt the sugar glaze.
Light-colored metal muffin pans are preferred, as dark pans can cause the sugar layer to scorch before the cake is fully baked.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American