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Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
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Indulge in the tropical delight of Pineapple Upside Down Cupcakes, a charming twist on the beloved classic dessert. These mini cupcakes offer individual servings, making them perfect for any occasion—whether it’s a party, gathering, or just a sweet treat for yourself. Each cupcake features a luscious layer of caramelized pineapple and a moist buttery cake topped with bright maraschino cherries. Their delightful presentation and irresistible flavors transport you to sun-kissed shores with every bite. Easy to make and fun to enjoy, these cupcakes are sure to impress both family and friends!

Ingredients

Scale
  • 1 can (20 oz) pineapple rings, drained
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 12 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup pineapple juice (reserved from the can)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin.
  2. In a small bowl, mix melted butter and brown sugar; spoon about 1 tablespoon into each muffin cup.
  3. Press one pineapple ring into each cup and place a cherry in the center.
  4. In another bowl, whisk together flour, granulated sugar, baking powder, and salt.
  5. In a separate bowl, combine milk, pineapple juice, vanilla extract, eggs, and vegetable oil; whisk until smooth.
  6. Add wet ingredients to dry ingredients; mix until just combined.
  7. Divide batter among muffin cups, filling each about two-thirds full.
  8. Bake for 18–22 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a cooling rack.

Nutrition

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