Mini Pineapple Upside-Down Cupcakes

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set aside.
2. Prepare the Topping:
   • In a small saucepan, melt the butter over medium heat.
   • Once melted, add the brown sugar and stir until the sugar dissolves and the mixture becomes smooth.
   • Spoon a tablespoon of this brown sugar mixture into each muffin cup, making sure it evenly covers the bottom.
   • Place one pineapple ring in each cup, and if desired, add a maraschino cherry in the center of each pineapple ring for that classic touch of color and flavor.
3. Make the Cupcake Batter:
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the egg and vanilla extract, mixing well to combine.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
4. Fill the Muffin Tin:
   • Spoon the cupcake batter over the pineapple topping in each muffin cup. Fill each cup about 2/3 full, making sure to cover the pineapple completely.
5. Bake:
   • Bake the cupcakes in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
   • Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
6. Invert the Cupcakes:
   • Once the cupcakes have cooled slightly, gently remove them from the muffin tin by flipping the tin over onto a platter or large tray. The pineapple and caramelized brown sugar topping will now be on top, creating a beautiful, glossy finish.
   • Serve immediately or store in an airtight container at room temperature for up to 2 days.

Why You’ll Love These Mini Pineapple Upside-Down Cupcakes

1. Tropical Flavor: The sweet, caramelized pineapple pairs perfectly with the moist, buttery cupcake base, creating a delightful tropical taste.
2. Easy to Share: Because they’re individually portioned, these mini cupcakes are great for parties, potlucks, or any occasion where you want to share a treat without the hassle of slicing a large cake.
3. Customizable: While this recipe calls for pineapple and maraschino cherries, you can easily customize it by using other fruits like peaches, mango, or even berries for a unique twist.
4. Perfect Balance of Texture: The soft, tender cupcake contrasts with the slightly crispy, caramelized topping, making each bite a perfect balance of flavors and textures.
5. Impressive Yet Simple: The beautiful upside-down presentation looks impressive, yet this recipe is incredibly easy to make. You don’t need to be a pastry chef to wow your guests with these cupcakes!

Serving Suggestions

These Mini Pineapple Upside-Down Cupcakes are delicious on their own, but you can elevate them with a few extra touches:

• Whipped Cream: Serve the cupcakes with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Coconut Shavings: Sprinkle toasted coconut flakes on top for an added tropical flair.
• Mint Garnish: A sprig of fresh mint can add a pop of color and a refreshing contrast to the rich, buttery sweetness.

Final Thoughts

Mini Pineapple Upside-Down Cupcakes are the perfect combination of nostalgia, tropical flavor, and convenience. Whether you’re hosting a party, enjoying a family gathering, or just satisfying your sweet tooth, these cupcakes are sure to be a hit. Their individual portions make them ideal for sharing, and the rich pineapple topping is a guaranteed crowd-pleaser.

So, the next time you’re in the mood for a fun twist on a classic dessert, try making these Mini Pineapple Upside-Down Cupcakes. They’re easy to make, beautiful to serve, and most importantly—absolutely delicious!