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Pineapple Upside Down Cupcakes

Author Larisha Campbell

Ingredients

  • 1 1/3 cup flour
  • 1/2 cup unsalted butter melted, divided
  • 1/2 cup whole milk
  • 1/4 cup vanilla greek yogurt
  • 3/4 cup brown sugar + 1 tbsp divided
  • 1/4 cup white sugar
  • 1/2 tbsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 pint canned pineapple finely chopped (1/2 can crushed if store bought)
  • 3 large strawberries halved

Instructions

  1. *For the following recipe, we made 6 large cupcake. Adjust accordingly to make smaller ones.
  2. Preheat oven to 350 degrees.
  3. In the bottom of each cupcake tin, brush 1/4 cup melted butter evenly amongst the 6 tins.
  4. Evenly divide pineapple in a ring along each tin and place one half of a strawberry in center of pineapple.
  5. Take 1 tbsp brown sugar and evenly sprinkle on top of pineapple/strawberry mixture.
  6. In a bowl, mix remaining dry ingredients together with a whisk.
  7. Then add wet ingredients and whisk together until no lumps remain.
  8. Evenly divide mixture to each tin.
  9. Bake 25-28 minutes or until golden brown and toothpick inserted comes out clean.
  10. Remove and let sit for 3 minutes.
  11. Invert pan onto a baking sheet and carefully remove.
  12. Let cool, serve immediately.