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Pineapple Upside Down Cupcakes
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Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes are a fun twist on the classic dessert, featuring a sticky, caramelized pineapple ring and a bright maraschino cherry atop a moist, buttery sponge cake. These individual-sized treats are perfect for gatherings and offer a burst of tropical flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1/4 cup unsalted butter, melted
  • 1/2 cup light brown sugar
  • 12 canned pineapple rings (20 oz)
  • 12 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup pineapple juice (from can)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup standard muffin tin.
  2. Distribute the melted butter evenly among the muffin cups and sprinkle brown sugar over it.
  3. Place one pineapple ring in each muffin cup and add a maraschino cherry in the center.
  4. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
  5. In a separate bowl, cream the softened butter, then beat in the egg, milk, vanilla extract, and pineapple juice.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Spoon the batter into each muffin cup over the fruit, filling them about three-quarters full.
  8. Bake for 20 to 25 minutes, testing with a toothpick for doneness.
  9. Let the cupcakes cool in the pan for five minutes before flipping them onto a tray.
  10. Gently lift the muffin tin away and serve.

Notes

Ensure to pat the pineapple rings dry before using to prevent sogginess. Use high-quality ingredients for the best flavor.