Pineapple Upside-Down Cupcakes Recipe | Kardea Brown
Level: Simple
Yield: Makes 12 cupcakes
Nutritional Information (per serving 1 cupcake): Calories: 475; Total Fat: 30 g; Saturated Fat: 17 g; Carbohydrates: 49 g; Fiber: 1 g; Sugars: 41 g; Protein: 4 g; Cholesterol: 109 mg; Sodium: 192 mg
Total Time: 2 hours 25 minutes (including cooling)
Hands-On: 55 minutes
These individual pineapple upside-down cupcakes are perfect for gatherings and parties. For an extra touch, pipe on a stabilized whipped cream that uses cream cheese for added structure the slight tang balances the sweet, caramelized pineapple.
Ingredients
- Pineapple Topping:
- Nonstick spray for muffin tray
- 9 slices canned pineapple (from a 20ounce can; reserve the juice)
- 4 tbsp unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 tsp kosher salt (see note)
- 1 tsp vanilla extract
- Cupcakes:
- 3/4 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt (see note)
- 1/2 cup sour cream
- 2 tbsp pineapple juice (from the can)
- 1 tsp vanilla extract
- Frosting:
- 4 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- Pinch of kosher salt (see note)
- 1 cup heavy whipping cream
- 12 maraschino cherries, with stems
Special Tools
12-cup muffin pan; large piping bag; round or decorative piping tip.
Directions
1. Preheat oven to 350F. Lightly spray a 12-cup muffin pan with nonstick spray.
2. For the pineapple topping: Roughly chop 5 pineapple rings. Melt 2 tbsp butter in a large skillet over medium heat. Add the chopped pineapple and cook until most liquid evaporates and the fruit softens and starts to break down, about 5 minutes. Add the remaining 2 tbsp butter and stir until melted. Sprinkle in the brown sugar and salt and cook, stirring, until the sugar dissolves and the mixture thickens, about 35 minutes (or until desired caramelization). Remove from heat and stir in the vanilla. Divide the pineapple mixture evenly among the muffin cup bases and set aside.
3. For the cupcake batter: Dice the remaining 4 pineapple rings and set aside. In a stand mixer with the paddle attachment, beat the room-temperature butter and granulated sugar on medium until light and airy, about 23 minutes. Add eggs one at a time, mixing just until combined after each.
4. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, stir together sour cream, reserved pineapple juice, and vanilla. On low mixer speed, add one-third of the dry mixture to the butter mixture, then half the wet mixture, alternating until all are incorporated and ending with the dry. Gently fold in the diced pineapple.
5. Spoon batter evenly into the prepared muffin cups and bake until a toothpick inserted in the center comes out clean, about 1821 minutes. Cool cupcakes in the pan for 10 minutes, then run a knife around each and invert onto a parchment-lined baking sheet. Let cool completely, about 1 hour.
6. For the whipped cream frosting: In a clean stand mixer bowl with the paddle attachment, beat the cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth, about 2 minutes. Transfer this mixture to a separate bowl.
7. Clean and dry the mixer bowl, attach the whisk, and pour in cold heavy cream. Whip until soft peaks form, about 35 minutes. Fold the cream cheese mixture back into the whipped cream and whip briefly until light and fluffy, about 12 minutes.
8. Transfer the frosting to a piping bag fitted with a round or decorative tip. Pipe swirls onto completely cooled cupcakes and top each with a maraschino cherry.
Note: Diamond Crystal kosher salt is less salty by volume than Morton; if using Morton, reduce the salt amount slightly.
