Pineapple Upside-Down Cupcakes Recipe

Moist and buttery pineapple upside-down cupcakes recipe with caramelized pineapple rings, cherries, and a fluffy vanilla base. Perfect for parties, potlucks, or a tropical homemade treat.

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Course: Cupcakes, Dessert

Cuisine: American, Tropical

Prep Time: 20

Cook Time: 25

Cooling/Flip: 5

Total Time: 50

Servings: cupcakes

Calories: 240kcal

Cost: $8

Equipment

1 12-cup muffin tin Heavy-duty, non-stick
1 Stand or hand mixer For fluffy batter
1 Large cutting board For the flip
1 Small Ice Cream Scoop 2-tbsp size for even batter
1 Mixing bowls Separate wet/dry ingredients

Ingredients

Topping

¼ cup Butter, melted For topping
½ cup Brown sugar, packed Light or dark
12 whole Pineapple rings Canned or fresh
12 whole Maraschino cherries Center garnish

Cupcake Batter

2 tablespoon Pineapple juice From can or fresh
1 ⅓ cups All-purpose flour Sifted
1 cup Granulated sugar
⅓ cup Butter, softened For batter
1 ½ teaspoon Baking powder
½ teaspoon Salt
⅔ cup Whole milk Room temp
1 large Egg Room temp
1 teaspoon Vanilla extract Pure preferred

Instructions

Preheat oven to 350°F (175°C) and grease muffin tin.
Mix melted butter and brown sugar, add to cups with pineapple ring + cherry.
Cream butter and sugar, add egg + vanilla.
Combine dry ingredients, alternate with milk.
Fill cups ⅔ with batter, bake 20–25 min until golden.
Cool 5 min, loosen edges, flip onto board.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition