Mini pineapple upside-down cakes

Small-batch cupcakes a fun version of a classic dessert!

I’ve always had a soft spot for pineapple upside-down cake. It’s a retro dessert that’s never really gone out of style and I love the inverted presentation to reveal the pineapple and cherries that have been snuggled in a brown sugar and butter sauce prior to getting topped with batter. This version makes for a super easy to serve dessert that looks so pretty on the plate. I’ve opted for halved fresh sweet cherries but you could use maraschinos if you prefer.

Ingredients

Topping

• 5 tablespoons (70 g) butter, melted
• 1/3 cup (75 g) brown sugar, packed
• 1/2 can (13 oz/398 mL)pineapple tidbits in pineapple juice
• 3 ripe cherries, pitted and halved

Cupcakes:

• 1/4 cup butter, at room temperature
• 1/3 cup (75 g) granulated sugar
• 1 egg, at room temperature
• 1/2 teaspoon vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 1 teaspoon baking powder
• Pinch salt
• 1/4 cup (60 mL) milk

Method

• Preheat oven to 350F and line 6 compartments of a muffin pan with silicone or paper liners.
• Stir together melted butter and brown sugar; evenly divide this mixture among the six prepared muffin tin compartments. Place pineapple pieces in a single-layer, flower pattern over the brown sugar and butter mixture and place one cherry half in the centre, cut side up. Set pan aside while you prepare the batter.
• Beat together butter and sugar in a medium-sized bowl until creamy and well-combined (use an electric hand mixer if you have one). Add egg and vanilla; beat again until well blended.
• Whisk together flour, baking powder and salt in a small bowl. Add dry ingredients in three portions to butter mixture, alternating with milk (in two portions). Stir by hand until well-blended (don’t overmix).
• Transfer batter to prepared muffin pan, dividing evenly. Bake for 22-24 minutes, until a tester comes out clean.
• Remove pan from oven and cool for 5 minutes, then lift cupcakes out and invert onto a platter or individual serving plates.
• Serve warm or at room temperature, with vanilla or coconut ice cream if desired.

Makes 6 cupcakes; recipe can easily be multiplied.