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Pineapple Upside-Down Cupcakes

These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, offering perfectly portioned servings of moist cake topped with caramelized pineapple and cherries. They’re quick to make, fun to serve, and guaranteed to impress at any gathering. A sweet blend of tropical flavors and buttery goodness makes these mini treats irresistible!
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Topping:
  • ¼ cup unsalted butter melted
  • ½ cup packed brown sugar
  • 12 pineapple slices cut to fit muffin cups
  • 12 maraschino cherries drained
  • For the Cake Batter:
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • ½ cup pineapple juice from the canned pineapple
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

  • Muffin tin (12 cups)
  • Mixing bowls
  • Whisk or electric hand mixer
  • Measuring cups and spoons
  • Non-stick cooking spray

Method
 

  1. Prepare the Muffin Tin:
  2. Preheat your oven to 350°F (175°C). Spray the muffin tin with non-stick cooking spray.
  3. Divide the melted butter evenly among the 12 muffin cups. Sprinkle brown sugar evenly over the butter.
  4. Place a piece of pineapple in each cup, ensuring it fits the bottom. Add a maraschino cherry to the center of each pineapple slice.
  5. Make the Cake Batter:
  6. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
  7. Add the softened butter, pineapple juice, eggs, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
  8. Assemble the Cupcakes:
  9. Spoon the batter evenly over the prepared pineapple topping, filling each cup about two-thirds full.
  10. Bake the Cupcakes:
  11. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  12. Cool and Invert:
  13. Let the cupcakes cool in the tin for about 5 minutes. Run a knife around the edges of each cup to loosen them. Place a baking sheet or tray over the muffin tin and carefully invert the cupcakes onto the tray.

Notes

Allow to cool slightly before serving. These cupcakes are best enjoyed warm or at room temperature.