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Pineapple Upside-Down Cupcakes Recipe

Pineapple Upside-Down Cupcakes Recipe
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★★★★★

4.8 from 26 reviews

Delight in these Pineapple Upside-Down Cupcakes, a nostalgic twist on the classic dessert. Featuring a caramelized pineapple and brown sugar topping with a moist vanilla cupcake base, these bite-sized treats are perfect for parties, gatherings, or an indulgent snack that brings tropical sweetness and buttery richness together in every bite.

Ingredients

Scale

Topping

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • Pineapple slices or chunks (canned or fresh), enough for 12 cupcakes
  • Maraschino cherries (optional), 12

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for the batter and toppings.
  2. Prepare Topping: Pour a small amount of the melted butter into each cupcake liner, then sprinkle about a tablespoon of brown sugar over the butter. Place a pineapple slice or chunk on top of the brown sugar in each cup. Add a maraschino cherry on top if desired for a classic look and added sweetness.
  3. Make Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution. In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients alternately with milk, beginning and ending with the dry ingredients, mixing just until smooth and combined without overmixing.
  4. Assemble Cupcakes: Spoon the cupcake batter evenly over the pineapple and brown sugar topping in each liner, filling each about two-thirds full to allow room for rising without overflow.
  5. Bake: Bake in the preheated oven for 18–22 minutes. Check doneness by inserting a toothpick into the center of a cupcake—if it comes out clean or with a few moist crumbs, they are done. Remove from oven and allow to cool in the pan for 5 minutes to set the topping.
  6. Invert Cupcakes: Carefully run a knife or toothpick along the edges of the cupcakes to loosen them. Place a wire rack over the muffin tin and flip the pan and rack together to invert the cupcakes onto the rack, revealing the caramelized pineapple and cherry topping. Let cupcakes cool slightly before serving to enjoy the full flavor and presentation.

Notes

  • Fresh pineapple gives the best flavor, but canned works well as a convenient alternative.
  • Ensure the butter is softened—not melted—for the batter to achieve the best texture.
  • For a dairy-free option, substitute milk with almond or oat milk and use dairy-free butter.
  • Chilling cupcakes slightly after flipping helps the topping to set and reduces stickiness.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For extra flair, sprinkle a little toasted coconut on top right after inverting when the topping is still warm.

Nutrition

Keywords: Pineapple upside-down cupcakes, pineapple dessert, caramelized pineapple cupcakes, tropical cupcakes, party cupcakes, easy bake cupcakes

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