Description
Enjoy the classic flavors of pineapple upside-down cake in a delightful individual cupcake form. These moist, buttery cupcakes topped with caramelized pineapple and a cherry make for a fun and elegant dessert that’s perfect for any occasion. With simple ingredients and easy preparation, they’re an instant crowd-pleaser.
Ingredients
- 1 can (about 8 oz) pineapple slices in juice (not syrup)
- 12 maraschino cherries
- ¼ cup unsalted butter, melted
- ⅔ cup packed light brown sugar
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 tablespoons reserved pineapple juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin pan.
- Mix melted butter and brown sugar; spoon 1½ teaspoons into each cup.
- Cut pineapple slices into pieces to fit muffin cups, place in cups, and top each with a cherry.
- Whisk flour, baking powder, and salt in a bowl.
- Cream softened butter and sugar until fluffy.
- Add eggs one at a time, then vanilla and pineapple juice.
- Alternately add dry ingredients and milk, mixing until just combined.
- Spoon batter over topping, filling cups ¾ full.
- Bake 22–25 minutes until a toothpick comes out clean.
- Cool 10 minutes, loosen edges, and invert onto a cooling rack.
- Serve warm or at room temperature.
Notes
- For best results, use pineapple in juice, not syrup.
- Allow cupcakes to cool before flipping to avoid sticking.
- Try adding a pinch of cinnamon or nutmeg to the batter for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 25minutes
- Category: Dessert
- Method: Baking
- Cuisine: American