In honor of Thanksgiving this week, I figured I’d post something seasonal. There are SO many great items in season right now! I thought I’d try a fall take on a summer classic: pineapple upside down cupcakes.
And as many of my experiments go, this one called for slight changes to a known recipe, patience,…and prayer. See, my “experiments” don’t always turn out so hot. <Case in point>
This one was going toward an order that was due as well….so, you know, no pressure or anything.
But it turned out really well! No oven fires, not gloopy and underbaked, nothing!
I’ll be making this one again for sure.
Apple Upside Down Cupcakes
Makes 27 cupcakes
- Cooking Spray
- 1/2 butter, melted
- 1/2 cup light brown sugar, packed
- 1 red apple (I used Gala)
- 1 Granny Smith apple
- 3/4 tsp cinnamon, divided
- 1/4 tsp nutmeg
- 3 cups flour
- 1 3/4 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup canola oil
- 2 cups cold water
- 4 teaspoons vanilla extract
- 1/4 cup apple cider vinegar
- Preheat oven to 375 F. Spray cupcake tins with nonstick spray.
- Peel, core, and finely chop each apple. Then, mix pieces of chopped apple together to get a red/green blend.
- Spoon 1 scant teaspoon melted butter into the bottom of each cupcake cup.
- In a small bowl, mix brown sugar and 1/4 tsp cinnamon. (Or use 1/2 tsp if you’re a cinnamon lover)
- Spoon 1 teaspoon brown sugar mixture into each cupcake cup. Stir around with butter in the cup to blend a bit.
- Place ~1.5 Tablespoons chopped apple into each baking cup. Basically, enough to cover the bottom of the cupcake cup.
- In a medium bowl, mix together flour, sugar, baking soda, salt, nutmeg, and remaining 1/2 tsp cinnamon.
- In a large mixing bowl, mix oil, water, 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 almost 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. Carefully run a knife around each cupcake to loosen a bit. 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.
A few tips:
- If you like your cake to be a bit more like spice cake, replace the “cake” part of this recipe with your favorite spice cake recipe.
- I didn’t use very much brown sugar in the bottom of each muffin tin because I’m ever conscious of the amount of sugar I put in recipes. You may use more if you wish for a bit more “caramel” texture/taste.
- My cupcakes were pretty reluctant to flop out of the pan. Holding the pan upside down about 4″ off the counter for a little bit helped them to flop down one by one. Even still, I had to scrape a bit of the goopy topping out of the pan and put it onto its respective cupcake.
I hope you love these! They got rave reviews, and I hope that they will become one of your fall faves!
Make them and have suggestions on improvements? Comment and let me know!