These Pineapple Upside Down Cupcakes bring all the tropical charm of a full-sized pineapple upside-down cake into individual servings. With caramelized brown sugar topping, a juicy pineapple ring, and a soft buttery crumb—they’re a sweet, nostalgic treat perfect for birthdays, tea time, or any occasion that calls for something special.
A classic dessert made mini and magical!
Why You’ll Love This Recipe:
- Perfect Portions: Easy to serve and eat—no slicing required.
- Tropical Touch: Pineapple brings natural sweetness and moisture in every bite.
- Quick Bakes: Ready from bowl to oven in under 30 minutes.
- No Fancy Tools Needed: Just a muffin tin and canned pineapple—pantry-friendly and easy.
- Freezer-Friendly: These cupcakes keep well frozen and reheat like new.
Ingredients (Makes 12 cupcakes):
For the Topping:
- ¼ cup (½ stick) unsalted butter , melted (or coconut oil for vegan option)
- ½ cup light brown sugar
- 4–5 canned pineapple rings , drained (use extra juice for the batter if needed)
- 12 maraschino cherries (for that classic center pop of color and flavor)
- For the Cake Batter:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup vegetable oil (or melted coconut oil)
- 1 large egg , lightly beaten
- ½ cup milk (dairy or plant-based)
¼ cup pineapple juice (from the can – adds extra moisture and flavor)
Instructions:
Step 1: Preheat Oven & Prep Muffin Tin
Preheat oven to 350°F (175°C) .- Grease a 12-cup muffin tin with cooking spray or butter.
Or use paper liners for easier release—but skip them if you prefer flipping the cakes out warm.
Step 2: Make the Caramelized Topping
In a small bowl, mix: - Melted butter
- Brown sugar
- Spoon an even amount into each muffin cup—about 1 tbsp per liner .
- Place one pineapple ring into each cup.
- Add a maraschino cherry in the center of each pineapple ring.
- Set aside while preparing the batter.
Step 3: Mix the Cake Batter
In a mixing bowl, whisk together:
Flour
Granulated sugar
Baking powder
Salt
In another bowl, combine:
Vegetable oil
Egg
Milk
Pineapple juice
Mix wet ingredients until smooth. - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Don’t overmix—the batter should be slightly thick and pourable.
Step 4: Fill & Bake the Cupcakes
Using a spoon or ice cream scoop, fill each muffin cup two-thirds full with batter.- Make sure not to overflow the pineapple layer.
- Bake at 350°F (175°C) for 20–25 minutes , or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes , then carefully flip onto a wire rack to fully cool.
- Step 5: Serve Warm & Golden
- Enjoy these cupcakes warm or at room temperature .
- They’re best eaten within the first few hours while the pineapple is still juicy and tender.
- Each bite delivers:
- The rich, golden caramelized top
- Moist, buttery cake bottom
And that nostalgic hit of tropical sweetness
Tips for Success:
Use Room-Temperature Egg & Milk: Prevents lumps and ensures even texture.
Cherry Swap Option: Skip the maraschino cherry or replace with dried cranberries for variation. - Add Nuts: Chopped pecans or walnuts add crunch on top before baking.
- Spice It Up: Add a pinch of nutmeg or cinnamon to the batter for extra warmth.
- Make Ahead Magic: Store cooled cupcakes in an airtight container for up to 2 days—or freeze for future treats.
Serving Suggestions:
- Perfect at baby showers, brunches, or family gatherings.
- Great with coffee, tea, or a glass of cold milk.
- Ideal as part of a dessert buffet or boxed lunch surprise.
Nutritional Information (per cupcake, makes 12 servings – approximate):
(Without optional toppings – regular ingredients)
- Calories: ~180 kcal
- Protein: ~2g
- Carbohydrates: ~25g
- Fat: ~9g
- Fiber: ~0.5g
- Sugar: ~16g
These Pineapple Upside Down Cupcakes prove that sometimes the smallest desserts make the biggest impression. With their caramelized fruit topping, tender cake base, and hint of pineapple joy—they’re a must-bake whenever you want a taste of sunshine.