Pineapple upside down cupcakes are mini versions of the classic dessert. They’re made with a moist, one-bowl vanilla cake batter topped with caramelized brown sugar, juicy pineapple, and a cherry on top.
Pineapple Upside Down Cupcakes are a fun mini version of the classic dessert! These individual pineapple upside down cakes from scratch are made with simple ingredients and an easy, one-bowl batter, so they come together in no time.
Each cupcake has a buttery brown sugar topping, pieces of pineapple, and a cherry, so you get all the flavors of pineapple upside down cake in each bite. They’re perfect for parties, potlucks, or whenever you need easy, individual desserts.
Ingredient notes and substitutions
- Butter: If using salted butter, omit the salt.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Maraschino cherries: Feel free to omit if you prefer.
- Pineapple chunks: If 1 can doesn’t have enough pineapple chunks, you can use less per each cupcake, or cut them in half so they’re thinner.
- Flour: You can either weigh the flour or sift it, lightly spoon it into the measuring cup, and level.
- Milk: Using whole milk will give you softer, richer cupcakes.
How to make pineapple upside-down cupcakes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray.
Step 2: For the topping: Cut the butter into twelve ½-tablespoon pieces. Place each piece of butter in each cavity of the muffin pan.
Step 3: Place pan in the oven for 1 minute, or until the butter has melted. Remove from oven.
Step 4: Sprinkle 1 tablespoon of light brown sugar on top of the melted butter in each muffin cavity. Use a spoon to gently spread it evenly.
Step 5: Place 1 maraschino cherry in the center of each, surrounded by 5 pineapple chunks. Set aside.
Step 6: Add all cake ingredients to a large mixing bowl. Whisk until combined.
Step 7: Scoop 3 tablespoons of batter on top of the pineapple and cherry in each muffin cavity, until each is completely full.
Step 8: Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Remove cupcakes from the oven, and then use a knife to gently loosen each one from the pan.
Step 10: Let cupcakes cool to room temperature, then invert to serve.
Recipe Tips!
- Greasing the pan: You can grease the pan with a fat like butter rather than using nonstick spray.
- Mixing: I highly recommend whisking the batter by hand to avoid overmixing. Overmixing can give you tough, heavy cupcakes.
Storage
Store any leftover pineapple upside-down cupcakes in an airtight container at room temperature. They will keep for 2-3 days when properly stored.
More cake and cupcake recipes!
If you’ve tried this pineapple upside-down cupcake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Pineapple Upside-Down Cupcakes
Equipment
- 12-cup muffin tin
Ingredients
Topping
- 6 tablespoons unsalted butter
- 12 tablespoons light brown sugar
- 12 pitted maraschino cherries stems removed
- 20 ounce can pineapple chunks drained
Cupcakes
- 1 ½ cups sifted all purpose flour
- 2/3 cup granulated sugar
- 1 ¾ teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk at room temperature
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
Instructions
- Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray.
- For the topping: Cut the butter into twelve ½-tablespoon pieces.6 tablespoons unsalted butter
- Place each piece of butter in each cavity of the muffin pan.
- Place pan in the oven for 1 minute, or until the butter has melted. Remove from oven.
- Sprinkle 1 tablespoon of light brown sugar on top of the melted butter in each muffin cavity. Use a spoon to gently spread it evenly.12 tablespoons light brown sugar
- Place 1 maraschino cherry in the center of each, surrounded by 5 pineapple chunks. Set aside.12 pitted maraschino cherries, 20 ounce can pineapple chunks
- Add all cake ingredients to a large mixing bowl. Whisk until combined.1 ½ cups sifted all purpose flour, 2/3 cup granulated sugar, 1 ¾ teaspoons baking powder, 1/2 teaspoon kosher salt, 1 cup milk, ¼ cup unsalted butter, 1 teaspoon vanilla extract, 1 large egg
- Scoop 3 tablespoons of batter on top of the pineapple and cherry in each muffin cavity, until each is completely full.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven, and then use a knife to gently loosen each one from the pan.
- Let cupcakes cool to room temperature, then invert to serve.
Notes
- Butter: If using salted butter, omit the salt.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Maraschino cherries: Feel free to omit if you prefer.
- Pineapple chunks: If 1 can doesn’t have enough pineapple chunks, you can use less per each cupcake, or cut them in half so they’re thinner.
- Flour: You can either weigh the flour or sift it, lightly spoon it into the measuring cup, and level.
- Milk: Using whole milk will give you softer, richer cupcakes.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!