Tropical Pineapple Upside-Down Cupcakes
Indulge in the delightful flavors of the tropics with these Tropical Pineapple Upside-Down Cupcakes! Inspired by a beloved recipe from the series Cupcake Diaries: Katie and the Cupcake Cure, these delectable treats are a fun twist on the classic pineapple upside-down cake. Each cupcake features a moist, fluffy yellow cake base infused with creamy sour cream and sweet pineapple juice, topped with meltingly tender pineapple and a caramelized brown sugar glaze. Perfect for gatherings, parties, or just a sweet self-indulgence, these cupcakes will transport your taste buds to an island paradise. Enjoy the joy of baking with loved ones, just as I did with my grandma, and create unforgettable memories along the way!
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Servings
N/A
Calories
10
Ingredients
Ingredients
yellow cake mix
15 1/4 ounces (dry mix)
sour cream
1 cup (room temperature)
pineapple juice
1/2 cup (use juice from canned pineapples)
vegetable oil
1/3 cup (liquid)
eggs
4 large (room temperature)
pure vanilla extract
1 teaspoon (liquid)
unsalted butter
8 tablespoons (melted)
light brown sugar
3/4 cup (firmly packed)
crushed pineapple
1 (20 ounce) can (drained; set aside 1/2 cup of the juice for batter)
maraschino cherries
1 (16 ounce) jar (optional, for topping)
Instructions
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1. Preheat your oven: Place the oven rack in the center and preheat to 350°F (175°C). Grease your cupcake tins generously with butter or non-stick cooking spray to ensure easy removal.
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2. Prepare the batter: In a large mixing bowl, combine the yellow cake mix, sour cream, pineapple juice, vegetable oil, eggs, and vanilla extract. Using an electric mixer on medium speed, beat the mixture until smooth and lump-free, approximately 2-3 minutes.
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3. Fill the tins: Spoon the cake batter into the prepared cupcake tins, filling each about halfway.
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4. Make the topping: In a separate bowl, mix the melted butter and firmly packed brown sugar until well combined. Sprinkle about a teaspoon of this mixture over the batter in each cupcake tin.
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5. Add pineapple and cherries: Layer approximately one tablespoon of drained crushed pineapple on top of the brown sugar mixture. If desired, place a maraschino cherry in the center of each cupcake, pressing it gently into the pineapple.
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6. Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close watch to avoid overbaking!
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7. Cool and invert: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Carefully run a dinner knife around the edges to loosen them, then invert the pan onto a wire rack to release the cupcakes. Allow them to cool for an additional 20 minutes before serving.
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8. Enjoy: Savor your fantastic Tropical Pineapple Upside-Down Cupcakes with friends and family!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Pineapple Upside-Down Cupcakes?
These cupcakes are a delightful twist on the classic pineapple upside-down cake, featuring a moist yellow cake base and a caramelized pineapple topping.
What inspired this specific recipe?
This recipe was inspired by the series Cupcake Diaries: Katie and the Cupcake Cure.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) with the rack in the center.
How should I prepare the cupcake tins?
Grease the cupcake tins generously with butter or non-stick cooking spray to ensure the cupcakes can be easily removed.
What ingredients are needed for the cupcake batter?
The batter requires yellow cake mix, sour cream, pineapple juice, vegetable oil, eggs, and pure vanilla extract.
How long should I beat the cake batter?
Beat the mixture using an electric mixer on medium speed for approximately 2-3 minutes until it is smooth and lump-free.
How much should I fill the cupcake tins with batter?
Fill each prepared cupcake tin about halfway with the cake batter.
How is the caramelized topping made?
Mix melted unsalted butter and firmly packed light brown sugar until well combined.
How much brown sugar mixture goes into each cupcake?
Sprinkle about a teaspoon of the butter and brown sugar mixture over the batter in each tin.
What type of pineapple is used for the topping?
Use drained crushed pineapple for the topping.
How much pineapple should be added to each cupcake?
Layer approximately one tablespoon of the drained crushed pineapple on top of the brown sugar mixture.
Are cherries required for this recipe?
No, maraschino cherries are optional but can be placed in the center of each cupcake for extra flavor and color.
How long do the cupcakes need to bake?
Bake the cupcakes for 18 to 20 minutes.
How do I know when the cupcakes are finished baking?
The cupcakes are done when a toothpick inserted into the center comes out clean.
Why is it important to watch the cupcakes closely while baking?
You should keep a close watch to avoid overbaking, which can dry out the cupcakes.
How long should the cupcakes cool in the pan?
Allow the cupcakes to cool in the pan for about 5 minutes after removing them from the oven.
How do I remove the cupcakes from the pan?
Run a dinner knife around the edges to loosen them, then invert the pan onto a wire rack to release the cupcakes.
How much additional cooling time is needed after inverting?
Allow them to cool for an additional 20 minutes before serving.
What size of yellow cake mix is required?
The recipe calls for one 15 1/4 ounce box of dry yellow cake mix.
Should the eggs and sour cream be at a specific temperature?
Yes, both the eggs and the sour cream should be at room temperature for the best results.
Where does the pineapple juice for the batter come from?
The juice is taken from the canned pineapples used in the recipe; set aside 1/2 cup for the batter.
How much sour cream is used?
The recipe requires 1 cup of room temperature sour cream.
What type of oil is recommended?
Use 1/3 cup of liquid vegetable oil.
How many eggs are needed?
This recipe requires 4 large eggs.
How much vanilla extract is used?
Use 1 teaspoon of pure vanilla extract.
What type of butter is best for the topping?
Use 8 tablespoons of melted unsalted butter.
How much brown sugar is needed?
The recipe calls for 3/4 cup of firmly packed light brown sugar.
What size can of crushed pineapple is needed?
You will need one 20 ounce can of crushed pineapple.
What size jar of maraschino cherries should I buy?
A 16 ounce jar of maraschino cherries is sufficient for the optional topping.
What are the suggested tags for this recipe?
Tags include pineapple, cupcakes, dessert, tropical, upside-down, and party food.