Sure, I’d be happy to help rephrase that for you. Here’s a more conversational, simplified version of the article:
Easy Pineapple Upside-Down Cupcakes
Hello there! It’s Sam from Sugar Spun Run, and I have a new delightful recipe for you today. I’m a pineapple lover, whether it’s on my pizza, in a Pina Colada, or in a Pineapple Upside-Down Cake. It’s my favorite cake and I wanted to have it all the time, so I came up with this mini version!
Recently, I shared a full-sized Pineapple Upside-Down Cake recipe on my site. But I felt like we needed a smaller version right away. So, I made a few changes to make it work.
The cupcakes are a simple vanilla cake. To make them extra soft, I used buttermilk in the recipe. But if you don’t have buttermilk, don’t sweat it. I’ve got a quick buttermilk substitute that works just fine.
One thing though: a 20 oz can of pineapple chunks won’t quite cover 12 cupcakes. So, you’ll need a smaller can of pineapples for that last cupcake. That will leave a few leftover pineapple chunks. Or, you could just use the butter, brown sugar, and cherries without the pineapple. It’s still tasty.
That’s it! These Pineapple Upside-Down Cupcakes are easy to make. The vanilla cupcake base is simple, soft, and fresh. You can have them ready for the oven in less than 25 minutes. So, what are you waiting for? Enjoy!
Pineapple Upside-Down Cupcakes Recipe
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 12
Ingredients
Topping:
- 6 tablespoons melted butter
- 3/4 cup brown sugar
- 20 oz +8 oz can pineapple chunks in pineapple juice (or fresh pineapple)
- 12 Maraschino cherries
Cupcakes:
- 1/2 cup unsalted butter (softened to room temperature)
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350F. Lightly spray a 12-count cupcake tin with baking spray.
- Divide the melted butter evenly into the bottom of each well. Sprinkle each well with 1 tablespoon of brown sugar. Arrange 4 pineapple chunks in a flower pattern over the butter and brown sugar. Press a Maraschino cherry into the center of each "flower".
- Prepare your cupcakes by beating together butter and sugar until creamy. Add eggs, beating one at a time until combined. Stir in vanilla extract.
- In a separate bowl, mix together flour, baking powder, and salt. Add this mix and the buttermilk to the butter mixture. Begin and end with the flour mix. Mix until just combined.
- Divide the batter evenly into your prepared pan. Spread it evenly with a spoon. Fill each well all the way to the top.
- Bake for 22-25 minutes. Let them cool for 5 minutes, then place a wire cooling rack over the tin and carefully flip it over. The cupcakes should release easily. Let them cool before serving.
Tip: These cupcakes taste great served warm with vanilla ice cream!
Note: You can double this recipe for 24 cupcakes.