Homemade Pineapple Upside Down Cupcakes
Homemade Pineapple Upside Down Cupcakes all from scratch with an easy cupcake base! The perfect sweet and simple way to celebrate a special occasion.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
For the Topping:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 can (20oz) pineapple tidbits in juice, drained and 1/2 cup juice reserved
For the Cake
- 1/4 cup butter
- 2/3 cup sugar
- 1 large egg
- 1 cup all-purpose flour
- 1.5 teaspoons pumpkin spice
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla
Maraschino cherries, to garnish
Heat the oven to 360°F. Divide the melted butter between 12 muffin cups. Sprinkle about 1 teaspoon brown sugar in each cup and then divide the drained pineapple tidbits on top.
Blend the butter and sugar in a medium bowl with a hand mixer until soft. Add the egg and blend until light and fluffy. Add the remaining cake ingredients and reserved pineapple juice, mix until well combined.
Divide the batter between the prepared muffin cups and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then invert on a rack and cool completely. Garnish with maraschino cherries.
Calories: 211kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 41mg | Potassium: 97mg | Sugar: 22g | Vitamin A: 160IU | Vitamin C: 4.5mg | Calcium: 25mg | Iron: 0.8mg