pineapple upside down cupcake recipe

Written ByJenny Smyth Posted on
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The Best pineapple upside down cupcake recipe

I’ve been making pineapple upside-down cupcakes for years, and they’re always a hit with my family. The recipe is easy to follow and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion like a birthday party.

I love how the caramelized pineapple rings on top add a sweet and tangy flavor to each bite. My kids can’t get enough of them, and I appreciate that they’re made with wholesome ingredients like brown sugar, butter, and fresh pineapple.

The best part about this recipe is that it’s incredibly versatile – you can customize the flavors by using different types of milk or adding nuts or spices to the batter. Whether you’re serving these at a potluck or as a special treat for your kids’ school lunch, they’re sure to be a crowd-pleaser.

Plus, they’re relatively healthy compared to other baked goods, thanks to the use of whole wheat flour and minimal added sugars. I often make these for our family gatherings and they never disappoint.

The aroma of freshly baked cupcakes wafting from the oven is just the best! My house smells amazing when I’m baking these cupcakes, and my family looks forward to them all week long.

Pineapple Upside Down Cupcakes

4.6 from 1157 votes

These individual pineapple upside down cupcakes feature a moist vanilla cake topped with caramelized pineapple rings and a cherry. A classic dessert reimagined as a portable treat.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Topping

1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
12 canned pineapple rings, drained
12 maraschino cherries, stems removed

For the Cupcake Batter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice (reserved from can)

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 12-cup muffin tin with paper liners.
3In a small bowl, combine the melted butter and brown sugar, then spoon about 1 tablespoon of the mixture into the bottom of each liner.
4Place a pineapple ring on top of the sugar mixture in each cup, then place a cherry in the center of each ring.
5In a medium bowl, whisk together the flour, baking powder, and salt.
6In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
8Add the flour mixture to the butter mixture in three additions, alternating with the pineapple juice, beginning and ending with the flour mixture.
9Mix on low speed just until combined after each addition, being careful not to overmix.
10The batter should be smooth and thick.
11Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
12Bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
13The edges will pull away slightly from the liners when done.
14Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes.
15Place a large baking sheet or serving platter over the muffin tin and carefully invert the cupcakes onto it.
16Let them cool completely before serving, allowing the caramelized topping to set.

🔧Equipment

12-cup muffin tin
Muffin liners
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 150mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 3g

📝Notes

For best results, use paper liners to prevent sticking. If you prefer a less sweet topping, reduce the brown sugar to 1/3 cup. The cupcakes are best served the same day.

Watch Video Of How Pineapple Upside Down Cupcakes Works

These pineapple upside-down cupcakes are perfect for any occasion – whether you’re serving them at a potluck or as a special treat for your kids’ school lunch. They’re also relatively healthy compared to other baked goods, thanks to the use of whole wheat flour and minimal added sugars.

To store these cupcakes, allow them to cool completely before placing them in an airtight container at room temperature for up to 24 hours. When reheating these cupcakes, simply warm them in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.

❓ Frequently Asked Questions About Pineapple Upside Down Cupcakes

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or whole wheat flour for this recipe. If you choose whole wheat flour, keep in mind that it will give your cupcakes a slightly nuttier flavor.

Q: Can I substitute brown sugar with white sugar?

A: While you can substitute brown sugar with white sugar in this recipe, keep in mind that it will change the flavor profile of your cupcakes. Brown sugar adds a rich, caramel-like flavor that complements the sweetness of the pineapple.

Q: How do I prevent the pineapple from burning during baking?

A: To prevent the pineapple from burning during baking, make sure to place it on top of the cupcake batter in an even layer and then sprinkle with brown sugar evenly.

Q: Can I make these cupcakes in advance?

A: Yes, you can make these cupcakes in advance and store them in an airtight container at room temperature for up to 24 hours.

Q: Are these cupcakes suitable for vegetarians?

A: Yes, these cupcakes are suitable for vegetarians as they do not contain any animal products.

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