Craving something delicious and tropical? Help is on the way with this juicy, creamy, melt in the mouth pineapple upside down cupcakes!
There will be some pineapple coming up from the sides but that's totally fine. Make sure you butter/oil the pan really well, you will need the cupcakes to slide out easily.
I like how tropical this dish is. Super good!
The pineapple juice makes the cake sticky and gooey!
Serve in a cup or by itself.
1/4 cup brown sugar + more
1/2 cup self rising flour + more
1/4 teaspoon vanilla extract
1/2 cup unsalted butter
1 tablespoon milk
4 tablespoons pineapple + with juice (look below at recipe notes)
Preheat oven to 350 degrees F and grease a cupcake tin with butter and flour (tapping out the extra). Then add a drizzle of melted butter and tablespoon of brown sugar and spread over. Finally add in the 1 tablespoon pineapple and set aside.
Mix together all the ingredients in a stand or hand held mixer. Pour batter 3/4 way full into tins. Some pineapple juice will still be around the cupcake batter - don't worry about it. Bake for 20 minutes or until when a toothpick inserted comes out clean.
Turn out of muffin tin and serve warm.
- The Bored Baker 👩🏽🍳
RECIPE NOTES: For the pineapple: I took some frozen pineapples and blended them in a blender. If you have a can of pineapple that would work just the same. Basically you just need some sort of crushed pineapples. Also, use the juice, it creates a nice moist cupcake and a tasty syrup!
Recipe inspired from the book: 500 cupcakes by Fergal Connolly.