Pineapple Upside Down Cupcakes
A delicious homemade dessert featuring pineapple, brown sugar, butter and a cherry on top!
Servings: 6 servings
- 1/4 cup unsalted butter
- 2/3 cup brown sugar
- 14- oz pineapple rings canned or fresh
- 6 maraschino cherries optional
- 2 large eggs
- 2/3 cup sugar
- 4 tbsp pineapple juice
- 1 tsp vanilla
- 2/3 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350°F. Spray a jumbo size muffin pan thoroughly with nonstick cooking spray.
In a small saucepan, melt the butter over medium heat, and whisk in brown sugar until blended.
Spoon about 2 tablespoons of topping mixture into each muffin cup, and then place a pineapple ring and cherry on top.
In a medium bowl, beat eggs and sugar until smooth. Mix in pineapple juice, vanilla, flour, baking powder and salt.
Divide batter evenly across 6 muffin cups and bake for 20-25 min until golden brown.
Remove from oven and cool for 5 min before running a knife around the outside of each cake.
Place a cooling rack on top of muffin pan and quickly invert to unmold. Bang on counter to help loosen the cakes. Serve warm.
- Ahead of Time Note: You can store these cupcakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Calories: 367kcal | Carbohydrates: 67g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 359mg | Potassium: 195mg | Fiber: 1g | Sugar: 56g | Vitamin A: 350IU | Vitamin C: 9.1mg | Calcium: 120mg | Iron: 1.6mg