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How to Make the Best Pineapple Upside-Down Cupcakes
These Pineapple Upside-Down Cupcakes are a mini twist on the classic dessert, featuring buttery caramelized pineapple and cherries over a soft, fluffy vanilla cake. They’re easy to make, perfectly portioned, and a tropical delight for any occasion!
Ingredients
- For the Topping:
- ¼ cup unsalted butter melted
- ½ cup light brown sugar packed
- 12 maraschino cherries
- 1 20 oz can pineapple slices, drained and cut into small pieces
- For the Cupcake Batter:
- 1 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice from the canned pineapple
Instructions
- Preheat & Prepare the Cupcake Pan:
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line with paper liners.
- Make the Topping:
- In a small bowl, mix melted butter and brown sugar.
- Spoon 1 teaspoon of the mixture into the bottom of each cupcake well.
- Place a cherry in the center and arrange pineapple pieces around it.
- Make the Cupcake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, beating well. Stir in vanilla extract.
- Alternate adding dry ingredients and pineapple juice, mixing until smooth.
- Assemble And Bake:
- Spoon batter over the pineapple topping, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Flip And Serve:
- Let cool for 5 minutes, then invert the cupcakes onto a baking sheet or plate while still warm.
- Serve warm or at room temperature!
Notes
- For Extra Moisture: Add 2 tbsp sour cream to the batter.
- Make It Boozy: Brush cupcakes with a rum glaze after baking!
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10g