Pineapple Upside Down Cupcake is one of our family favorites. I decided to try a cupcake version that would be a little easier to serve. My son gave this recipe a thumbs up (his mouth was full of cake at the time so that’s pretty much all he could manage).
To keep it simple I used a boxed yellow cake mix. Of course, your favorite from scratch recipe would work just as well.
- 1 yellow cake mix (prepared to directions)
- or your favorite from scratch cupcake base recipe
- 1 large can crushed pineapple (drained – set aside juice)
- 3/4 stick of butter
- 1 cup brown sugar
In a saucepan over low heat melt the butter and brown sugar. Add the drained pineapple and let caramelize (about 10 – 15 minutes) stirring frequently so that it doesn’t burn.
Prepare the batter and fill cupcake tins 1/2 full (if you aren’t using liners be sure and thoroughly grease the muffin pan). Be sure to leave some of the batter as you will want to go and top off each muffin later. Drain excess syrup from the caramelized pineapple and add a small teaspoon full to each muffin. “Top off” the cupcakes with the remaining batter leaving enough room for the cupcakes to rise.
I’m going to give you two frosting options. The picture above is option one but personally I prefer option two.
Option 1- Regular Frosting
1 stick butter
3 1/2 cups powered sugar
Pineapple juice drained from crushed pineapple
2 Tablespoons crushed pineapple (optional)
Soften the butter, add to your mixing bowl and cream. Gradually add in powered sugar until well blended. At this point add pineapple juice to get the frosting to the desired consistency. Fold in the crushed pineapple.
To frost the cupcakes put frosting in zip top sandwich bag. Cut corner off and pipe in a circular motion over the top of the cupcake
Option 2 – Homemade Whipped Topping
If you go this route just make sure that you aren’t frosting until the cupcakes are ready to be eaten. The whipped topping will not keep well on top of the cupcakes
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