Cupcakes are all the rage these days and creating a miniature version of a favorite cake is a great way to bring the trend to your table. This recipe gives you the same great flavor you’ll remember and these perfectly portioned treats will be a gift to your taste buds.
You’ll want to skip the cupcake liners for this one. The brown sugar-butter-pineapple mixture that you’ll line your cupcake tin with will create a deliciously sticky mess that will stick to the liners. The beauty of these little cakes is the golden brown, caramelized pineapple pieces that are revealed when they’re inverted.
Pineapple Upside Down Cupcakes
2 tablespoons butter, softened
½ cup brown sugar
1 20-oz can crushed pineapple or pineapple chunks, drained with juice reserved
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon cinnamon
¼ cup butter, softened
1 cup sugar
1 teaspoon vanilla
½ cup reserved pineapple juice
With a pastry brush, brush butter evenly on the bottom and sides of a 12-cup muffin tin. Sprinkle brown sugar over butter and top with drained pineapple.
Preheat the oven to 350°F.
Combine flour, baking powder and cinnamon in a small bowl.
In a large bowl, beat butter and sugar together until fluffy. Add egg and vanilla. Add flour mixture and pineapple juice alternately, beginning and ending with flour. Mix until just combined.
Divide batter evenly among muffin tin, covering the fruit. Bake 15 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pan for 5 minutes. Place a wire cooling rack on top of the muffin tin and invert the cupcakes onto the rack. Cool cupcakes completely.
Makes 12 cupcakes.