Here’s a simple and super tasty Pineapple Upside Down Cupcake recipe – mini versions of the classic dessert with caramelized pineapple and cherries on top (or technically on the bottom, then flipped!). 🍍🧁
🍍 Pineapple Upside Down Cupcakes
Ingredients:
For the topping:
1/4 cup (½ stick) butter, melted
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained and cut into smaller pieces
Maraschino cherries (about 12–18, depending on how many cupcakes you’re making)
For the cupcake batter:
1 box yellow cake mix (or make your own — recipe below!)
Ingredients called for on the box (usually oil, eggs, water)
Continued on next page:Instructions:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin well or line with cupcake liners (optional but helps with sticking).
Make the topping:
Mix the melted butter and brown sugar together.
Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Add pineapple & cherry:
Place a small piece of pineapple and 1 cherry into each cup on top of the sugar mixture.
Prepare cake batter:
Make the cake batter according to the box directions, or follow the homemade version below.
Assemble:
Spoon the cake batter over the pineapple and cherry in each cup, filling each about 3/4 full.
Bake for 20–25 minutes, or until a toothpick comes out clean.
Cool for 5–10 minutes in the pan, then carefully invert the cupcakes onto a cooling rack or tray. Let the syrup drip down the sides — that’s the good stuff!
Continued on next page:If you want to skip the boxed mix:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk
Cream butter and sugar → add eggs and vanilla → mix dry ingredients in a separate bowl → add dry and milk alternately until smooth.
Want a mini version with a twist like rum flavor or coconut in the batter? Let me know — happy to customize it!
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