A cupcake version of the whole Pineapple upside down Cake. I made this a for a little tea party I had with a few my friends. Since these are cupcakes, you don’t have to take the whole cake and have a lot of leftovers. Also, the recipe is for 12 cupcakes only. Double it to make it to 24.
Self-rising flour 1 1/4 cups
Sugar 3/4 cups
Butter 1/2 cup
Eggs 1 plus 1 yolk
Sour cream 1/2 cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Pineapple essence 1/2 tsp
Vanilla extract 1/4 tsp
For Pineapple mixture:
Pineapple about 1/2 a can crushed or cut small
granulated sugar 1/4 cup
Butter salted 2 Tbsp- Melted
Walnuts roasted and chopped about 1/4 cup or more if you like the crunch
Mix all the ingredients in the Pineapple mixture in a bowl and set aside.
Preheat oven at 350 degrees. Line a 12 cup muffin pan with cupcake liners.
In a bowl, mix Flour, Baking powder and Baking soda and keep aside.
In a stand mixer, foam butter at medium speed. Add sugar and run it at medium speed for another 2-3 minutes. Add one egg at a time and keep mixing until feels well mixed and light. Add Vanilla and Pineapple essence. Add dry ingredients and mix at medium speed until well mixed. Finally add sour cream so the mixture becomes little soft.
Divide the Pineapple mixture in 12 equal parts and place on cupcake liners. Now add cake batter on top pf the Pineapple mixture. Bake for 22 minutes. Give it extra couple of minutes if the toothpick doesn’t come out clean at 22 minutes. Let cool in the pan for 10 minutes. Remove and let cool for another 15 minutes outside on a cooling rack. Remove the Cupcake liners carefully and place the cupcake upside down to show the Pineapple on top.
Portion the cake mixture in 12 equal parts and put it in a muffin pan. Bake for 22 minutes. Let cool before taking it out.
Best served warm. Enjoy!!
Original recipe by Lauren Kapeluck.