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Recipe for Pineapple Upside-Down Cupcakes


Recipe for Pineapple Upside-Down Cupcakes





These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert. They are perfect for parties and gatherings, offering a delicious combination of caramelized pineapple and sweet cherry topping with a moist cake. Here’s how to make them:




For the Topping:

1/4 cup unsalted butter, melted

1/2 cup brown sugar, packed

12 pineapple slices (canned or fresh)


12 maraschino cherries

For the Cupcake Batter:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda


1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract


1/2 cup pineapple juice (reserved from the can or fresh)

1/2 cup whole milk



Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously or line with cupcake liners.

Prepare the Topping:

Pour the melted butter evenly into the bottom of each muffin cup.

Sprinkle the brown sugar evenly over the melted butter in each cup.

Place a pineapple slice in each muffin cup. If the slices are too large, you can cut them to fit or use pineapple tidbits.


Place a maraschino cherry in the center of each pineapple slice.

Prepare the Cupcake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice and milk. Begin and end with the dry ingredients. Mix until just combined.

Assemble the Cupcakes:

Spoon the batter evenly over the pineapple and cherry topping in each muffin cup, filling them about 3/4 full.

Gently tap the muffin tin on the counter to remove any air bubbles.

Bake the Cupcakes:

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the tin for about 5 minutes. Run a knife around the edges of each cupcake to loosen them.

Invert the Cupcakes:

Place a baking sheet or large plate over the muffin tin. Carefully invert the tin and plate together, giving a gentle shake if necessary to release the cupcakes.


Serve the Pineapple Upside-Down Cupcakes warm or at room temperature. Enjoy them as a delightful treat at any time!



Pineapple Juice: Using pineapple juice reserved from the canned pineapple adds extra flavor to the cupcakes.

Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Enjoy your Pineapple Upside-Down Cupcakes, a fun and delicious twist on the classic dessert!

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