Pineapple Upside-Down Cupcakes – Bite-Sized Tropical Bliss! 🍍✨


 

1️⃣ Prep the Pineapple Topping

  • Preheat oven to 350°F (175°C).

  • Line a 6-cup jumbo muffin tin with parchment liners (or grease well).

  • In each cup:

    • Add 2 tsp melted butter and 1 tbsp brown sugar.

    • Place 1 pineapple ring (pat dried if using canned).

    • Add 1 cherry in the center.

2️⃣ Make the Batter

  • Whisk flour, baking powder, and salt in a bowl.

  • In another bowl, cream butter and sugar until fluffy.

  • Beat in eggs one at a time, then add vanilla (and rum, if using).

  • Alternate adding dry ingredients and milk, mixing just until combined.

3️⃣ Bake to Perfection

  • Spoon batter over pineapple (fill cups ¾ full).

  • Bake 20-25 mins until a toothpick comes out clean.

  • Cool 5 mins, then invert onto a tray (tap gently if needed).

4️⃣ Serve & Shine!

  • Enjoy warm or at room temperature.

  • Optional: Drizzle with caramel sauce or sprinkle toasted coconut.


πŸ”₯ Pro Tips for Success

πŸ”Ή Use jumbo muffin tins – Standard cupcakes won’t fit pineapple rings.
πŸ”Ή Pat pineapple dry – Prevents soggy bottoms.
πŸ”Ή Don’t overmix batter – Keeps cupcakes tender.
πŸ”Ή Invert immediately – If cooled too long, caramel sticks to the pan.


🍽️ Serving Suggestions

  • With vanilla ice cream – For Γ  la mode indulgence.

  • Brunch delight – Pair with coffee or mimosa.

  • Hawaiian party dessert – Serve with tropical cocktails.

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