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Pineapple Upside-Down Cupcakes

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These Pineapple Upside-Down Cupcakes are a fun and individual twist on the classic dessert! With a delicious layer of caramelized brown sugar, juicy pineapple, and a sweet maraschino cherry, these cupcakes will transport you straight to paradise! Perfect for a summer treat or any time you’re craving a tropical indulgence

Ingredients

Scale
  1. (Makes 12 cupcakes)
  3. For the Topping:
  5. ¼ cup (60g) unsalted butter, melted
  6. ½ cup (100g) light brown sugar
  7. 6 canned pineapple rings, halved
  8. 12 maraschino cherries
  9. For the Cake Batter:
  11. 1 ½ cups (190g) all-purpose flour
  12. 1 teaspoon baking powder
  13. ½ teaspoon baking soda
  14. ¼ teaspoon salt
  15. ½ cup (115g) unsalted butter, softened
  16. ¾ cup (150g) granulated sugar
  17. 2 large eggs
  18. 1 teaspoon vanilla extract
  19. ½ cup (120ml) pineapple juice (reserved from the can)
  20. ½ cup (120ml) buttermilk (or milk with 1 teaspoon vinegar/lemon juice)

Instructions

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  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.
  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.
  4. Assemble the Cupcakes
    Divide the batter evenly among the muffin cups, filling each about three-quarters full over the pineapple and cherry topping.
  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.
  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.

Notes

  • Ensure the cupcakes are fully cooled before flipping, as this helps preserve the shape of the topping.
  • For an extra touch, add a small dollop of whipped cream on top when serving.

Nutrition

Find it online: https://grandmarecipesflash.com/pineapple-upside-down-cupcakes/