Go Back

Pineapple Upside Down Cupcakes

These cupcakes are a delightful twist on a classic dessert, filled with sweet caramelized pineapple, perfect for gatherings or a simple weeknight treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 can 20 oz sliced pineapple in juice, drained
  • 12 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease the muffin tin with butter or line with cupcake liners.
  3. In a small saucepan, melt the butter and brown sugar over medium heat, stirring until combined.
  4. Evenly distribute the caramel mixture into the bottom of each muffin cup.
  5. Place a slice of pineapple and a maraschino cherry in the center of each muffin cup.
  6. In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
  7. Add the eggs, milk, vanilla extract, and dry ingredients to the butter mixture. Mix until just combined.
  8. Carefully spoon the batter over the pineapple and cherry layer in each muffin cup.
  9. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cupcakes cool for 5 minutes in the tin before inverting onto a cooling rack.

Notes

Ensure your butter is softened at room temperature for a smoother batter.