Special announcement from the Little Bit Sweet baker.
….wait for it…..
I’m engaged!!!! I don’t typically talk about my personal life on this blog, but this deserves a special announcement and shout-out to my wonderful (now) fiancee. 🙂
Funny thing is, the first question that almost every person has asked me is “are you going to make your own wedding cake??”
They laughed, but I’m considering it. Though it would be nice to eat a cake I had no part in baking. And the stress may not be worth it.
Anyways, now that that big news is out it’s time for today’s post.
It’s spring time and I’m getting tired of the same old cupcakes. Vanilla, chocolate, strawberry, plain, plain, plain…..
Time to switch it up! Or, rather, flip it upside down. Introducing pineapple upside down cupcakes!
Pineapple upside down cake was my grandpa Bart’s favorite dessert. I used to watch as my mom made it for him for his birthdays. It always seemed like such a tedious process and quite the gamble because you never knew if it would come out of the pan. Gooey mess stuck to the cake pan and then slopped onto the cake just wasn’t as appealing. And yet, she made it perfectly every time.
Yes, it’s even more of a gamble trying to get these little guys out of the cupcake pan. But it’s so worth it! A crowd pleaser AND I didn’t have to make buttercream frosting. (A process that, honestly, I hate doing.)
Pineapple Upside Down Cupcakes
Makes 24 cupcakes
- Cooking Spray
- 1/2 butter, melted
- 1 1/2 cups light brown sugar, not packed
- 24 maraschino cheeries
- 1 (20 oz) can pineapple slices in juice
- 3 cups flour
- 1 3/4 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup canola oil
- Juice from pineapple can + enough cold water to equal 2 cups
- 4 teaspoons vanilla extract
- 1/4 cup apple cider vinegar
- Preheat oven to 375 F. Spray cupcake tins with nonstick spray.
- Spoon 1 scant teaspoon melted butter into the bottom of each cupcake cup.
- Spoon 1 scant, unpacked tablespoon brown sugar into each cupcake cup.
- Place a maraschino cherry in the middle of the brown sugar mix in each cupcake cup.
- Drain pineapple juice into a measuring cup. Set aside. Place pineapple slices onto cutting board and cut each slice into 6 pieces. Place 3-4 pieces of pineapple around the cherry in each cupcake cup.
- In a medium bowl, mix together flour, sugar, baking soda, and salt.
- Grab your measuring cup with pineapple juice and add cold water to equal a total of 2 cups liquid.
- In a large mixing bowl, pour juice/water mix, oil, vanilla, and apple cider vinegar. Whisk to combine.
- Add flour mix to liquid ingredients, whisking until combined.
- Pour cake batter into the cupcake cups, filling just to the top. Do not overfill!
- Bake at 375 F for approximately 20 minutes, or until toothpick stuck into the center of the cupcakes comes out clean.
- Let cupcakes cool at least 5 minutes. Lay out a piece of wax paper on the counter and carefully flip cupcake pan onto wax paper to release the cupcakes. Tap on the bottom of the pan to help the process. For really stubborn cupcakes, may have to loosen a bit with a knife before inverting.
I haven’t calculated nutrition info for this recipe. It’s a “sometimes” food. 😉
These are definitely best (in my opinion) served warm. So yummy!!