australian desserts: Pineapple Upside-Down Cupcakes {2 sizes}

My Mom's birthday was a few weeks ago. Of course, I made her a yummy birthday treat. I can't let her special day go by without making her something special!

Last year I whipped up one of her favorites, cupcakes with coffee frosting. Well, this year I whipped up another one of her favorites ... pineapple upside-down cake.

Well, I didn't make pineapple upside-down cake exactly. I made Pineapple Upside-Down Cupcakes. In 2 sizes. Ya know, just because I could. 'Regular' cupcake tin size (pictured below), and a slightly-larger oversized cupcake baked in ramekins (pictured above).

Both sizes follow the same method, just the ones baked in ramekins come out, well ... a bit bigger.

Start by making yummy pineapple upside-down cake topping with brown sugar, butter, and some pineapple juice.

If you'd like to make ramekin-sized cupcakes, they'll come out looking like this, with whole pineapple rings on top:

It's easy-peasy to whip up these little beauties! Just ...

1. Grease ramekin cups generously with butter. This is important!! ... if you want your cupcakes to actually come out of the ramekins, that is. I use a piece of waxed paper dipped in softened butter.

2. Spoon a couple of tablespoons of the brown sugar topping into each ramekin.

3. Drop in a whole pineapple ring.

4. Spoon cupcake vanilla cupcake batter over the pineapple ring ...

5. ... until the pineapple ring is covered and the ramekin is about 2/3 full.

6. Bake ...

7. ... invert ramekins on a platter ...

8. ... and gently shake the ramekins to release the cupcakes.

Top with a cherry and VOILA! ... oversized Pineapple Upside-Down Cupcakes.

If you'd like to make regular cupcake tin-sized cupcakes, they'll come out looking like this, with pineapple tidbits on top:

Just ...

1. Grease muffin tin cups generously with butter. Again, this is important!!

2. Spoon some of the brown sugar topping into each muffin cup.

3. Drop in a spoonful of well-drained pineapple tidbits.

4. Spoon cupcake vanilla cupcake batter over the pineapple bits.

5. Bake.

6. While still warm, run a knife around the edge of each cupcake ...

7. ... and then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter.

8. A little bit of pineapple and brown sugar topping will remain behind in the pan. No worries ... just scoop that on out and spoon it over the inverted cupcakes.

Top with a cherry and, again, VOILA! ... regular-sized Pineapple Upside-Down Cupcakes.

Serve warm for a divinely delicious individual Pineapple Upside-Down Cupcake treat. And if you're not planning to eat them all in one sitting, we found they were just as delicious warmed up briefly in the microwave.

So whether you choose regular-sized or oversized, you're in for a very tasty treat.
Happy birthday, Mom!

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Pineapple Upside-Down Cupcakes

Source: Concept from a friend, vanilla cupcakes adapted from The Hummingbird Bakery Cookbook

Ingredients
Topping:
1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from draining pineapple
1/4 tsp. ground cinnamon

Vanilla Cupcakes: (or use your favorite vanilla cupcake recipe)

1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract

Maraschino cherries for garnish

Directions

Prepare the Topping:

1. Combine brown sugar, butter, and pineapple juice in a small saucepan. Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.

2. Remove from heat and stir in ground cinnamon. Set aside.

Prepare the Cupcake batter:

3. Put the flour, sugar, baking powder, salt, and butter in a mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.

4. Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.

Assembly & Baking:

5. Generously grease 14 muffin cups (or some ramekins**) with butter. Spoon a scant tablespoon of brown sugar topping into each muffin cup and top with pineapple. Spoon in cupcake batter until cups are 2/3 full.

6. Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan.

7. Remove cupcakes from the pan. For regular-sized cupcakes: While still warm, run a knife around the edge of each cupcake. Then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter. Spoon any pineapple bits and brown sugar topping that remain behind in the pan over the inverted cupcakes.

For oversized cupcakes baked in ramekins: While still warm, invert each ramekin on a platter. Let ramekins sit inverted until cupcakes release from the ramekin, or gently shake each ramekin until the cupcakes release. Remove ramekins.

8. Top with a maraschino cherry and serve warm.***

Enjoy!

Notes:

* I used pineapple tidbits for regular-sized cupcakes baked in muffin tins and pineapple rings for oversized cupcakes baked in ramekins.

** The number of ramekins needed will depend on their size. This recipe should make about 6 to 8 oversized ramekin cupcakes.

*** We found that warming these cupcakes in the microwave (for about 10 - 12 seconds) worked just great. They were still deliciously divine when warmed up a couple of days after baking.

Enjoy these other yummy cupcake creations from The Kitchen is My Playground ...

The BEST Vanilla Cupcakes with the BEST Coffee Buttercream Frosting

German Chocolate Cupcakes

Salted Caramel Cupcakes with Caramel Buttercream Frosting