breakfast & cake & cupcakes & desserts & fruit 08 Apr 2008 04:20 pm
Pineapple Upside Down Cupcakes
This is an old skool 50s recipe, but I updated it by doing it in a cupcake form. Pretty and sweet. An old co-worker of mine liked my recipe so much, she asked for it again, 8 years later!
This makes 9 full cupcakes, or 12 small ones.
ingredients:
top:
1 can pineapple rings
2/3 cup light brown sugar
1/3 cup butter, melted
batter:
1 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1-1/2 teaspoons baking powder
1/2 stick butter
1/4 cup pineapple juice
1/4 cup milk
1/2 tsp vanilla
1 egg
Preheat oven to 350 degrees. Grease a non-stick cupcake pan. I used melted butter. You don’t want to use cupcake liners here, remember, you will be inverting these!!
Drain pineapple rings, keeping 1/4 cup for later. Laying the rings on paper towels helps them dry out a little faster.
In a small bowl mix the brown sugar and the melted butter. Divide it amongst the cupcake cups, and spread around the bottom, evenly. Now is when you lay your pineapple ring on top. Note the bottom of the cup is smaller than your average pineapple ring. No prob, just cut a chunk out of the ring and make it fit. You can use the leftovers for the other cups.
In a mixing bowl, mix the flour, sugar, cinnamon and baking powder on low, with an electric mixer. Carefully add in the butter, pineapple juice and milk. Then add the egg and the vanilla.
Spoon the batter over the fruit and sugar into each muffin cup, evenly. Bake in the oven for 25-30 minutes, until a toothpick tester comes out clean.
Here comes the trick. When you take them out of the oven, let them rest in the pan for a few minutes. Then place a wire rack on TOP of the pan, flipping it over and hopefully…your little cakes will just plop on out, with the pineapple on top.
Now you can let them cool, if you plan to serve later, but let me tell you, these things taste
AWESOME warm. So sweet and delish.
on 08 Apr 2008 at 7:11 pm 1.Harley said …
They look yummy! I can’t wait to try to make ‘em myself.
on 09 Apr 2008 at 6:52 am 2.Vicki K said …
Thanks so much! My daughter has asked for pineapple upside down cake for her birthday but I think I’ll do these as a surprise! Love your blog – makes me homesick. Born & raised in El-Lay (lived down the road from Disneyland for several years) but now live in a small town in northern Texas. oy.
on 11 Apr 2008 at 8:30 pm 3.Barbara Arquit said …
It would be nice if you would tell us how many this recipe serves. I’m guessing it makes twelve cupcakes. Am I right?
on 12 Apr 2008 at 6:17 pm 4.Laura said …
Hi justJENN! I’ve been reading your blog for a while now and really enjoy it.
I have a question: for the pineapple juice, can you just use the juice from the can?
on 12 Apr 2008 at 7:18 pm 5.justJENN said …
Laura,
Of course!! Juice from a can is a-ok.
on 15 Apr 2008 at 8:55 am 6.deanna said …
Thanks for an awesome recipe! Mine turned out great!!!!!!!
on 21 Dec 2009 at 10:48 pm 7.Ashley said …
Thank you so much for posting this recipe! I actually made these vegan because my daughter is allergic to dairy and eggs (subtituted the milk for soy milk and the egg for the equivalent egg replacer) and they were DELICIOUS! Will definitely be making these over and over again! one question though….how do you generally store yours?
Thanks again!
Ashley
on 13 Jan 2010 at 12:53 pm 8.Laura said …
Delicious-made these for my friends birthday! yum-o