My mom is all about healthy food. She is the one who introduced me to tofu and quinoa and pretty much every other healthy thing I eat.
Even though she's an amazing cook and baker, my mom didn't make dessert very often (or at least it didn't seem like it was very often because I have a huge sweet tooth). One of my favorite things that she made, though, was pineapple upside-down cake – due in large part to the buttery brown sugar topping.
I like to make the upside-down cake as cupcakes because I'm terrible at cutting cakes (and bars and pretty much everything else). Seriously, I can't cut a straight line no matter how hard I try, and I end up making a big ol' mess.
You'll have to do a little maneuvering to make the pineapple ring fit in the muffin cups, but, otherwise, these cupcakes are a snap to make.
Pineapple Upside-Down Cupcakes
- 1 c . cake flour
- 1 ¾ tsp . baking powder
- 1/4 tsp . salt
- 6 T . butter at room temperature, divided
- 1/2 c . granulated sugar
- 1 tsp . vanilla extract
- 1 large egg
- 1/2 c . buttermilk or sour milk I sometimes use 1/2 T. pineapple juice and then filled the cup the rest of the way with milk
- 20 oz . can pineapple slices
- 1/2 c . brown sugar
Preheat oven to 350 F. Grease a 12-cup muffin tin; set aside.
In a small bowl, whisk together the flour, baking powder, and salt.
Add egg and vanilla extract; beat until well-combined, scraping down the sides as needed.
Stir in the flour mixture until just barely incorporated.
Add buttermilk and stir until just combined.
Melt remaining 2 tablespoons of butter and pour evenly into bottom of muffin tins.
Top with 2 teaspoons of brown sugar in each tin.
Add 1 slice of pineapple over brown sugar, fitting it as needed.
Divide batter evenly between muffin tins.
Bake for 20-25 minutes, or until lightly browned and toothpick inserted into one comes out without crumbs.
Cool in pan for 5 minutes, and then loosen and invert onto serving platter.
You might also like