Friday, March 9, 2012

Pineapple Upside-Down Cupcakes

I made these pineapple upside-down cupcakes this weekend, and they were DELICIOUS! They were a bit labor-intensive for me (especially since I'm used to cooking cake from a box), but they were definitely worth it. I have a better "game-plan" for next time, though (I've included those changes in the directions below... hopefully that'll make things go a bit more smoothly next time).

Pineapple Upside-Down Cupcakes
Adapted from: Disney Family Fun Magazine

© 2012 Jamie V.


6 Tbsp butter
1/2 cup milk
1 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla

© 2012 Jamie V.

6 Tbsp butter
3/4 cup brown sugar
6 maraschino cherries
1 (20 oz) can pineapple chunks (can also use rings, tidbits, or crushed)


  1. Heat the oven to 350ºF.
  2. In a medium-size bowl, combine the flour, baking powder, and salt. Stir the ingredients with a fork until they're evenly blended.
  3. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.
  4. Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 Tbsp of unmelted butter, then evenly sprinkle 1 Tbsp of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.
  5. Halve each maraschino cherry, then chop up / crush pineapple tidbits of chunks (or you can cut the pineapple rings into quarters). Place a cherry half, sliced side up, in the center of each cup and spoon crushed pineapple on top (or lay a pineapple quarter on each side of the cherry half). Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.
  6. (finish making the batter) In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
  7. Add the flour mixture (from Step 2) to the egg mixture (a little at a time, stirring to combine). Stir until the flour is fully incorporated.
  8. Add the milk-butter mixture (from Step 3 - a little at a time, stirring to combine). Stir well to combine the ingredients into a smooth batter.
  9. Pour the batter into the muffin pan, dividing it evenly among all the cups.
  10. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
  11. Transfer the pan to a rack to cool for 5 minutes.
  12. (after allowing cupcakes to cool) Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely.
  13. Serve the cupcakes at room temperature.

Makes 12 cupcakes.

Nutritional Information:
Per serving (one cupcake):
Calories 276
Total Fat 12 g (19% DV)
Saturated Fat 7 g (37% DV)
Cholesterol 66 mg (22% DV)
Sodium 194 mg (8% DV)
Total Carbohydrate 39 g (13% DV)
Fiber 0.5 g (2% DV)
Sugars 31 g
Protein 3 g (5% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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