Description
These are, hands down the best Homemade Pineapple Upside Down Cupcakes! Made entirely from scratch, they are still super quick and easy to whip up. The secret spice ingredient makes them super scrumptious, nobody is ever going to guess what you added! This recipe is a wonderful twist on an old fashioned dessert favorite—everyone is going to love it!
Ingredients
- FOR THE TOPPING:
- ¼ cups Melted Butter
- ¼ cups Brown Sugar
- 1 can (20 Oz. Size) Pineapple Tidbits, Drained And Some Juice Reserved For Cupcakes
- FOR THE CUPCAKES:
- ¼ cups Butter
- ⅔ cups Sugar
- 1 Large Egg
- 1 cup All-purpose Flour
- 1-½ teaspoon Pumpkin Spice
- ½ teaspoons Baking Powder
- 1 Tablespoon Vanilla
- ½ cups Pineapple Juice, Reserved From Caned Pineapple Bits
- Maraschino Cherries, To Garnish
Preparation
Heat oven to 360°F. Divide melted butter between 12 muffin cups. Sprinkle about 1 teaspoon brown sugar in each cup and then divide the drained pineapple tidbits on top.
For the cupcakes, blend butter and sugar in a medium bowl with a hand mixer until soft. Add egg and blend until light and fluffy. Add remaining cake ingredients and reserved pineapple juice. Mix until well combined.
Divide batter between 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.
