Description
These pineapple upside-down cupcakes are the perfect bite-sized version of the classic cake. Made with sweet caramelized pineapple, brown sugar, and a moist vanilla cake, they’re easy to bake and absolutely delicious. Perfect for parties, holidays, or a simple dessert at home.
Ingredients
Scale
For the Topping:
- ¼ cup unsalted butter (melted)
- ½ cup brown sugar
- 1 can (20 oz) pineapple slices (cut into chunks)
- 12 maraschino cherries
For the Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup pineapple juice (reserved from canned pineapple)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Make the topping: Divide melted butter evenly into the muffin cups, sprinkle brown sugar, place pineapple chunks, and add a cherry in the center.
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, pineapple juice, and vanilla extract. Mix until smooth.
- Fill the muffin cups: Spoon batter over the pineapple topping, filling each cup ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & flip: Let cupcakes rest for 5 minutes, then place a tray over the tin and carefully flip them over.
- Serve warm or at room temperature.
Notes
- Grease the muffin tin well to prevent sticking.
- For extra moisture, brush the baked cupcakes with pineapple juice.
- Let them cool slightly before flipping to keep the topping intact.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Mini pineapple upside-down cakes, pineapple cupcakes, caramelized pineapple cupcakes, pineapple cherry cupcakes