Week 3: Pineapple upside down cupcakes

This old standby has quickly become one of my favorite creations.  The pastry is a basic yellow sour cream cake, and when you top it with sweetened pineapple and cherries, you’ve got a gorgeous little cupcake you’d be proud to serve.


  • 1 cup sugar
  • 1 cup butter, softened
  • 3 eggs
  • 1 cup sour cream
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 can of crushed pineapple, drained well
  • 1/3 cup light brown sugar

Preheat the oven to 350 degrees.   In a bowl, combine the flour, baking powder, and baking soda.  In another bowl, cream together the butter and sugar until smooth.  Add the sour cream and eggs, mix well.  Add your dry ingredients in 3 steps, mixing well with each addition.

Open the canned pineapple and drain it well, squeezing out the moisture with your hands.  Add the brown sugar and mix well.  Prepare to bake 20 cupcakes, using paper or foil muffin cups.  Put a teaspoon of pineapple into each cup, then a heaping tablespoon of batter. **You can use additional pineapple if you’d like, this is on the conservative side.

Bake for 23 minutes, or until a toothpick comes out clean.  The hardest part is next–wait until these are cool and carefully unwrap each cupcake.  Place them cake side down into clean muffin cops and top with maraschino cherries, but be sure to leave a few plain!

Adapted from this recipe: http://chowhound.chow.com/topics/415619


~ by slongcoat on January 23, 2011.

One Response to “Week 3: Pineapple upside down cupcakes”

  1. How cute! I never thought to make individual Pineapple Upside-down Cakes! But, they would be perfect for a dinner party!

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