These Pineapple Upside-Down Cupcakes are a mini version of the classic dessert, delivering sweet caramelized pineapple, cherries, and moist cake in every bite. They’re easy to make, adorable, and perfect for any occasion!
Ingredients
(Makes 12 cupcakes)
For the Topping:
- ¼ cup (60g) unsalted butter, melted
- ½ cup (100g) light brown sugar
- 6 canned pineapple rings, halved
- 12 maraschino cherries
For the Cake Batter:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) pineapple juice (reserved from the can)
- ½ cup (120ml) buttermilk (or milk with 1 teaspoon vinegar/lemon juice)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
Step 2: Make the Topping
- In a small bowl, mix the melted butter and brown sugar.
- Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
- Place a halved pineapple ring in each cup and press it slightly into the sugar mixture. Add a maraschino cherry in the center of each pineapple.
Step 3: Prepare the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the pineapple juice and buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Step 4: Assemble the Cupcakes
- Divide the batter evenly among the muffin cups, filling each about three-quarters full over the pineapple and cherry topping.
Step 5: Bake
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes.
Step 6: Flip and Cool
- Place a wire rack or large baking sheet over the muffin tin. Carefully invert the pan to release the cupcakes, allowing the topping to reveal itself.
- Let the cupcakes cool completely before serving.
Pro Tips
- Prevent Sticking: Ensure the muffin tin is well-greased or use silicone cupcake molds for easy release.
- Fresh Pineapple: Substitute fresh pineapple if desired, cutting it into small slices.
- Presentation: Serve with a dollop of whipped cream for an extra-special touch.
Why You’ll Love This Recipe
- Individual Servings: Perfectly portioned for parties, potlucks, or dessert trays.
- Sweet and Moist: The caramelized pineapple topping and soft cake are irresistible.
- Simple Yet Impressive: Easy to make but looks fancy enough for any occasion.
Enjoy these Pineapple Upside-Down Cupcakes for a delightful, tropical twist on a classic dessert. Let me know if you’d like more cupcake ideas or variations! 🧁🍍✨
