Press pineapples and cherries into muffin tin for an easy showstopper dessert

Cooktop Cove: Press pineapples and cherries into muffin tin for an easy showstopper dessert

By Robin Donovan

The star of these sweet mini pineapple upside-down cakes is a layer of brown sugar and butter caramelized pineapple and cherries that starts on the bottom of the pan and ends up as the top of the finished cupcake. When the cupcakes are flipped over, a gooey, sweet, pineapple-infused, brown sugar-and-butter syrup soaks into the buttery white cake below. If you’re a fan of pineapple, these cupcakes are a dream come true, really.

Pineapple is very well suited to this cooking method because it is sweet and oh-so juicy. You can substitute other juicy, sweet fruits, like peaches, plums, or nectarines if you like. A dollop of lightly sweetened whipped cream or a scoop of cold, creamy vanilla ice cream would make a delicious finishing touch.

Pineapple Uspide-Down Cupcakes

15 minutes

25 minutes

40 minutes

For the topping:

¼ cup unsalted butter, melted

½ cup light brown sugar

Eight pineapple rings

Eight maraschino cherries (optional)

For the cake:

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, at room temperature

¼ cup light brown sugar

½ cup granulated sugar

Two large eggs

1 teaspoon vanilla extract

½ cup whole milk

Preheat the oven to 350F and spray eight wells of a muffin tin with baking spray.

To make the topping, in a medium bowl stir together the butter and brown sugar until well combined. Divide the mixture among the prepared muffin wells. Put one pineapple ring in the bottom of each muffin well, trimming to fit as needed, and then put one cherry in the center of each.

To make the cake batter, in a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl using an electric mixer or in a stand mixer, cream together the butter and both the brown and granulated sugar until the mixture is fluffy and light. Add the egg and vanilla, and beat them to combine. Add the dry ingredients along with the milk and beat until just combined. Spoon the batter into the muffin tin, dividing equally.

Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove the muffin tin from the oven and set it on a wire rack to cool for about 10 minutes. Run a knife around each cupcake to loosen, and then invert the pan onto a platter or cooling rack.