Tuesday, June 1, 2010

#93 :: Pineapple Upside Down Cupcakes

I made these for the Great American Bake Sale this past weekend and everyone loved them! They were all amazed at how it tasted just like the big pineapple upside down cake. It's really the same thing, just made in cupcake size instead of full size.


Fruit Topping

  • 1 can (20 oz.) pineapple chunks
  • 2/3 cup packed light brown sugar
  • 1/3 cup unsalted butter, melted

Cupcake Batter

  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 cup (1/2 stick) unsalted butter, at room temp
  • 1/2 cup reserved pineapple juice or milk
  • 1 egg


Preheat the oven to 350 degrees F. Spray or grease a nonstick muffin pan.

Drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. Place the pineapple on a double layer of paper towels to drain completely.

In a small bowl, mix together the brown sugar and melted butter. Divide evenly among the muffin pan cups. Arrange the pineapple chunks decoratively on top of the sugar mixture. Set aside.

In a large bowl, combine the flour, sugar, and baking powder. With an electric mixer, mix in the butter and pineapple juice, beating for 2 minutes to make a smooth batter. Beat in the egg.

Spoon the batter over the fruit in the muffin pan, filling each cup three quarters full. Bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Cool the cupcakes in the pan for 5 minutes, then place a wire rack on top of the muffin pan and invert the cupcakes onto the rack so that pineapple is on top. Let cool completely.

Recipe from The Best Bake Sale Ever Cookbook by Barbara Grunes

Star Rating: 5 out of 5 stars

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