Sunday, February 15, 2015

Pineapple Upside Down Cupcakes

These beautiful pineapple upside down cupcakes are a twist on the cake that everyone loves, the moist and tender cupcakes that have some pineapple juice to keep them moist, then layered on top more pineapples, then to just make these even more amazing they are topped with a sweet whipped cream and a cherry. With the combination of the sweet brown sugar mixed into the batter is the perfect match with the pineapples.

These are very easy to make, not many ingredients, they look like you have been slaving in the kitchen all day, when actually they came together really quick like the recipe said. I have a lot of recipes on how to make versions of  pineapple upside down cakes, cupcakes then I  just came across this recipe and made them last night, oh my lord these are so good, and I will save this recipe forever.

  • 2 (20 ounce)can pineapple chunks in pineapple juice
  • 1/3 cup  packed light brown sugar
  • 1/3 cup butter, melted
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/4 cup butter, softened
  • 1/2 cup pineapple juice (from pineapple can)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Topping
  • 3/4 cup heavy cream
  • 2 Tablespoon granulated sugar
  • 12 maraschino cherries
  • 1. Preheat oven to 350 degrees. Spray 12 muffin cups well with non-stick cooking spray.
  • 2. Drain both cans of the pineapple chunks while reserving 1/2 cup of the juice for batter. Place pineapple over several layers of paper towels to drain well. Melt butter in a microwave safe bowl then stir brown sugar into melted butter. Divide mixture among muffin wells, adding about 2 teaspoons to each cup. Arrange pineapple chunks on top of the sugar mixture, about 5 in each then set aside. You will have some left.
  • 3. In a large mixing bowl of a stand mixer( or hand mixer) whisk together flour, 3/4 cup sugar, baking powder and salt. Set mixer with a paddle attachment, add butter and pineapple juice then mix until batter is smooth, about 1 - 2 minutes, stopping to scrape down the sides. Mix in egg and vanilla extract until well combined. Divide batter evenly among muffin cups, layering batter over pineapple layer.
  • 4. Bake in preheated oven until toothpick inserted into into center of cupcake comes out clean, about 23 - 26 minutes. Remove from oven and allow to cool 5 minutes, then run a sharp knife around edges to loosen. 
  • 5. Place a wire cooling rack over top of muffin pan and flip to place onto wire rack. Let cool completely about 1 hour then pipe the  sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.
  • For The Whipped Cream:
  • 1. In a large mixing bowl beat, heavy cream on high speed until soft peaks form. Add sugar then whip until stiff peaks form.

  • recipe and photo source:

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