It’s CUPCAKE time! I have been on a big pineapple kick lately and Lyla is all about it. I have been buying a lot of fresh pineapple and we can eat a whole pineapple in a day. No joke.
Ellie isn’t so much into the pineapple…but she was once it was in cake. Big surprise. That girl is going to turn into a dessert. I swear. I think this Halloween I need to dress her as a cupcake. It’s fitting!
These cupcakes are a “one-bowl” dessert – meaning you only need one bowl to make them. Does anyone else get super excited when you see a recipe is made in one bowl?? I absolutely love when I get to bake and not wash a billion things.
I seriously can’t wait till the girls are old enough to be my little dish washers and then I can bake without having to do the cleanup. Wait — who am I kidding? I am way too much of a control freak to let them wash my good mixing bowls. (My mom got me these mixing bowls for Christmas and they are amazing – love that they don’t move with the silicone bottom!)
These cupcakes would be adorable made in a mini bundt pan. I used a traditional cupcake pan because a friend had borrowed my mini bundt pan, however I really think it would make these even more adorable!
These One-Bowl Pineapple Upside Down Cupcakes are just like the classic version — a sweet dense cake with a brown sugar caramelized pineapple topping.
Being in individual mini cake sizes makes them more adorable and easier to serve at a party. I like topping them with whip cream and an extra cherry – but it’s definitely optional and not a must!
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One-Bowl Pineapple Upside Down Cupcakes
Ingredients
- ½ cup unsalted butter
- ⅓ cup dark brown sugar
- 1 (8 oz) can crushed pineapple, drained – reserve juice
- 10 maraschino cherries
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup pineapple juice, reserved from can
- ⅓ cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350°F.
- Slice butter into 10 equal slices and place one slice in the bottom of each cupcake tin. Place in oven until melted (just a couple of minutes). Once melted, swirl around the edges of the cupcake pan to butter the pan.
- Equally split brown sugar in each tin, followed by the crushed pineapple. Add a cherry to the center of each tin. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Add egg, pineapple juice, sour cream, vegetable oil, vanilla extract and whisk until smooth. Divide batter evenly among each muffin tin.
- Bake for 16 to 18 minutes, or until the edges are light brown and a toothpick interested in the center comes out clean. Remove from oven and let cool in the pan for 15 minutes.
- Invert onto a plate or cookie sheet and serve immediately (or store at room temperature until ready to serve). Garnish with whipped cream and a cherry on top when serving.
Nutrition
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These are so clever! They sound delicious and look inviting!
These are looking SO delicious! perfect for summer!
So cute! Love this one-serving idea!
I love the idea of making an upside down cake into cupcakes instead. These are adorable!
I just so happen to have a very neglected mini bundt pan – and these look beyond delicious – so I’m off to grab the recipe!
Those are so adorable! I love that they are mini-size AND one bowl! Perfect!
These are SO cute and so fun! We are big pineapple lovers here so I’m definitely going to have to check out the recipe!
I need those mixing bowls! And…a pineapple a DAY?! Holy Cow. I’m with Elle…I’ll take it in a cake, please. This looks PERFECT!