Cupcake Carnival: Pineapple Upside-Down Cupcakes

A typical conversation about a week before my birthday every year.

My Grandmother ("Nanny"): "What kind of birthday cake do you want me to make you?"
Kimberly: "You know..."
Nanny: "Pineapple upside down cake?"
Kimberly: "Uh, duh!!"

No one makes pineapple upside down cake like my Nanny. No one.

So can you combine a love for cupcakes with a love for pineapple upside down cake?

In a word: Heckyeah!!!!!!!!!!!!

Pineapple Upside-Down Cupcakes
Makes 24 cupcakes

What You'll Need

For the pineapple topping
8 tablespoons (1 stick) butter, melted
1 can (20 ounces) crushed pineapple, drained, juice reserved
3/4 cup light brown sugar, firmly packed
12 maraschino cherries, halved, drained

For the cupcakes
1 package (18.25 ounces) plain yellow cake mix
1 cup sour cream
1/2 cup pineapple juice reserved from the crushed pineapple
1/3 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract

Directions
1. Preheat the oven to 350°. Lightly spray 24 cupcake cups with cooking spray and dust them with flour. Shake out all the excess flour.

2. To prepare the topping: Measure exactly 1 teaspoon of melted butter into each cupcake cup. Sprinkle 1 packed teaspoon brown sugar on top of the butter. Gently mix these together. Spread about 1 tablespoon drained pineapple on top of the brown sugar. Place 1 cherry half in the center of the pineapple and push it through the pineapple mixture. Set the pans to the side.


3. Prepare the cupcake batter: Combine the cake mix, sour cream, pineapple juice, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, stopping to crape down the sides of the bowl. Increase the mixer speed to medium and beat for about two minutes more. The batter should be thick and smooth. Scoop about 1/4 cup of batter into each cupcake cup, or until nearly filled to the top.

4. Bake the cupcakes until they are golden and spring back to touch. Average bake time is about 18 to 20 minutes. Remove the pans from the oven and immediately run a butter or dinner knife around the edges of the cupcakes and pan to gently separate the two. Place a cookie sheet or flat platter over the cupcake pan. Quickly turn the pan upside down. The cupcakes should fall out with topping in place. Let cupcakes cool for 10 to 15 minutes.


Then enjoy! Have you ever made cupcake versions of your favorite big cakes?

♥ Kimberly

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