I had never made a pineapple upside down cake before and hadn’t eaten one in years, so I wasn’t really sure what to expect with these. My expectations were exceeded about a thousand times. These were absolutely amazing, and Graham said it was the best pineapple upside down cake he had ever had.
Typically this cake is made with a ring of pineapple & a cherry baked with the cake. I don’t like cherries, so I decided to make it a garnish instead of part of the cake. Also, this cake doesn’t come with a frosting of any sort. I personally don’t think something can be called a cake without a fluffy topping. I made a super fast & easy whipped cream frosting that was absolutely incredible on these (and out of the bowl with a spoon).
I can’t wait to make these again, and I hope my coworker & her guests love these as much as we did.
Pineapple Upside Down Cupcakes
Makes 12 cupcakes
(Recipe adapted from this one.)
- 1 20 oz can of pineapple chunks (reserve the juice)
- 1/3 cup packed light brown sugar
- 1/3 cup unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoons baking powder
- 1/2 stick unsalted butter, at room temperature
- 1/2 cup pineapple juice
- 1 egg
- 1 t. of coconut extract
- 12 Maraschino cherries
- Whipped cream frosting (recipe to follow)
- Preheat the oven to 350°F. Spray or grease a nonstick muffin pan.
- Drain the pineapple chunks, reserving 1/2 cup juice for the batter.
- Place the pineapple on a 2-3 sheets of paper towels to drain completely.
- Melt butter in a small sauce pan or microwave safe bowl.
- Mix together the brown sugar and melted butter. Divide evenly among the muffin pan cups (about 1 T. per cup).
- Arrange the pineapple chunks on top of the sugar mixture (about 4 per cup). Set aside.
- In the bowl of a mixer, or a large mixing bowl if using a hand mixer, combine the flour, sugar, and baking powder. Mix in the butter and pineapple juice, beating for 2 minutes or until smooth.
- Beat in the egg & the coconut extract.
- Spoon the batter over the fruit in the muffin pan.
- Bake on the middle rack for 30 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, then place a wire rack on top of the muffin pan and flip the pan over so the pineapple is on top. Let cool completely before topping with whipped cream.
Whipped Cream Frosting
- 1/2 pint of heavy whipping cream
- 1/2 cup of powdered sugar
- In a large mixing bowl (or bowl of a stand mixer) beat whipping cream with a whisk or whisk attachment until stiff peaks form.
- Mix in the powdered sugar.
Pipe the whipped cream onto cupcakes & top with a cherry. Enjoy!