Easy Pineapple Upside Down Cupcakes

Photo Credit: Cooking Classy

This easy pineapple upside down cupcakes recipe comprises of individual pineapple cakes rather than the whole one you would expect. Even though this pineapple cupcake recipe is a small version, the steps are still very similar to the full-size upside down cake recipe. As with any upside down cake, there is a syrup that gets put on the bottom with the fruit before being topped with the cake batter. The syrup is essential to all quality upside down fruit cake recipes because it adds sweet flavor and helps make the cakes non-stick since you won’t be using any liners. Whether you want to produce a sweet treat for you and your family or are hosting a special get-together, this pineapple cake recipe will be a showstopper.

Pineapple desserts can be so varied from something as simple as fresh grilled pineapple skewers with a chocolate dipping sauce to pineapple tart recipes. It can even be used as a garnish for tapioca pudding recipes or rice pudding. In the case of this recipe for pineapple dessert, it is a modern take on an old-fashioned classic. Upside down cake recipes have been around forever since cast iron pans were a primary vessel to baking these cakes rather than the bakeware we know of today. Cast iron pans made the process easy because you could melt the butter and sugar to create the syrup, then layer in the fruit, and top with the batter before baking in the oven.

The first recorded version of a pineapple upside-down cake recipe came in 1925 in an advertisement for Gold Medal Flour. Some people who beg to differ on when the pineapple cake was first printed, but it can be ascertained that it gained in popularity onward for being a simple, yet elegant cake. Just like the upside down cake, these cupcakes are fancy but easy desserts requiring a small amount of assembly. By using canned pineapple chunks, you omit the step of chopping a fresh pineapple yourself. You could substitute with fresh pineapple when they are in season and a reasonable price in the grocery store, but you will require some pineapple juice to complete this pineapple recipe as well. For this reason, the canned pineapple is a beneficial year-round ingredient.

Dessert recipes always require something a little extra to put them over the top, especially if you plan to use them for entertaining. This adorable cupcake recipe has the pineapple chunks arranged in a very specific flower shape, then topped with whipped cream and ruby red maraschino cherries. When whipping cream, it is important not to whip the cream too much or else it will start to split and appear granular. What you want is to beat the cream until it just forms stiff peaks, but is still smooth and creamy. Unless you are stabilizing your whipped cream with gelatine or cream cheese, always beat the cream and put the finishing touches on the cupcakes when ready to serve. Thank you to Jaclyn, the writer at ‘Cooking Classy’, for sharing her pineapple upside down cupcakes recipe with us.**

Nutrition Facts for: Easy Pineapple Upside Down Cupcakes From Cooking Classy
Ingredients: Canned pineapple chunks, light brown sugar, unsalted butter, all-purpose flour, granulated sugar, baking powder, salt, pineapple juice, egg, vanilla extract, heavy cream, maraschino cherries.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving: Calories 436, Calories from Fat 283, Total Fat 31.4g 48%, Saturated Fat 19.6g 98%, Cholesterol 100mg 33%, Sodium 261mg 11%, Potassium 149mg 4%, Carbohydrates 39.5g 13%, Dietary Fiber 1.3g 5%, Sugars 28.7g, Protein 2.5g, Vitamin A 21%, Vitamin C 55%, Calcium 4%,Iron 5%

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