Description
Pineapple Upside Down Cupcakes are a fun, mini version of the classic cake. With sweet caramelized pineapple and cherries on top of moist vanilla cake, these individual treats are as beautiful as they are delicious. Perfect for parties or a tropical-themed dessert!
Ingredients
Scale
- Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 4–5 canned pineapple rings, drained and cut into small pieces
- 12 maraschino cherries
- Cake Batter:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup pineapple juice (from the canned pineapple)
- Optional Add-Ons:
- Shredded coconut (mix into the batter or sprinkle on top)
- Chopped toasted pecans or walnuts
- A pinch of cinnamon or nutmeg for warmth
Instructions
- Preheat oven: to 350°F (175°C). Grease a 12-cup muffin tin well or line with cupcake liners and spray the liners with nonstick spray.
- Prepare the topping: Spoon about 1 teaspoon of melted butter into each muffin cup. Add 1 tablespoon of brown sugar. Place a few small pieces of pineapple in each cup and top with one maraschino cherry.
- Make the batter: In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk oil, egg, milk, and pineapple juice. Add wet ingredients to dry and stir until just combined.
- Assemble and bake: Spoon batter evenly over the pineapple in each cup, filling about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Let cupcakes cool in the pan for 5–10 minutes. Carefully run a knife around the edges and invert onto a wire rack or tray. Let cool completely before serving.
Notes
- Don’t overfill the muffin cups—leave room for the topping to bubble up.
- Use a nonstick muffin pan or well-greased cups to make removal easier.
- These cupcakes are best served the same day they are baked but can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pineapple upside down cupcakes, mini pineapple cakes, tropical cupcakes, pineapple cherry dessert