Pineapple Upside Down Cupcakes
Everyone remembers this old school 1950s recipe, the beautiful rings of pineapple and that mouth-watering crumbly topping. To bring it up to date I recreated it in cupcake form, easy to eat and give out to friends. An old co-worker of mine liked my recipe so much, she asked for it again, 8 years later!
Pineapple Upside Down Cupcakes
Ingredients:
topping:
2/3 cup brown sugar
1/3 cup unsalted butter, melted
1 can pineapple rings, drained with juice reserved
maraschino cherries, stems removed and halved
cake:
2 cups all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking powder
pinch of salt
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
1/3 cup pineapple juice
1/2 cup milk
Instructions:
Preheat the oven to 350 degrees. Prep a muffin tin by greasing it with butter.
In a small bowl mix together the brown sugar and butter. Sprinkle the mixture evenly into each pocket of the prepped muffin tin.
Cut and arrange the pineapple rings on top of the brown sugar mixture. Place a cherry into the center of each ring.
In a bowl stir together the flour, cinnamon, baking powder, and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugars.
Add the vanilla and eggs until just combined.
Alternate the dry ingredients with the pineapple juice and milk until the batter is smooth.
Evenly spoon the batter over the pineapples in the prepped pan.
Bake for 20 minutes, or until a toothpick tester comes out clean.
Let cool slightly, then turn out the cakes pineapple side up to serve.
They look yummy! I can’t wait to try to make ’em myself.
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.
It would be nice if you would tell us how many this recipe serves. I’m guessing it makes twelve cupcakes. Am I right?
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?
Laura,
Of course!! Juice from a can is a-ok.
Thanks for an awesome recipe! Mine turned out great!!!!!!!
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
Delicious-made these for my friends birthday! yum-o
This is a seriously wonderful recipe; my family LOVES it. Hope you don’t mind but I just had to re-blog this recipe. I did a shout out to you in the post, of course. Wonderful 🙂
http://bakingwithfrench.blogspot.com/2010/05/upside-down-pineapple-cupcakes.html
[…] want to just do the traditional pineapple upside down cake, so I mixed it up a bit. I found a recipe for these and they are considered ‘cupcakes’, but they seemed more like muffins to me […]
[…] else is great? Â Cupcakes. Â Why not marry the two together?! Â Well, that’s exactly what Just Jenn […]
HI Is the butter salted or unsalted.
@John I always use unsalted butter.
OMG!! Tried this recipe and it was amazing tasty and moist!! Loved it v.much! Thx for sharing dear! Haffa gdday!:))
I don’t know whether it’s just me or if perhaps everybody else experiencing issues with
your website. It seems like some of the written text
within your content are running off the screen. Can somebody else please comment and let me know if this is happening to them as well?
This may be a issue with my internet browser because I’ve had this happen
previously. Cheers
Magnificent web site. A lot of useful information here.
I aam sending it to some friends ans also sharing in delicious.
And naturally, thanks for your effort!