Pineapple Upside Down Cupcakes

pineapple upside down cupcakes

The Easy, Delicious Dessert

Pineapple Upside Down Cake is a favorite here in the south. I decided that there had to be a way to make it in bite size form. I came up with this pineapple upside down cupcake recipe and had to share it. It's super easy and with all the fresh fruit, it's a lot healthier than most cupcake recipes.

You could even pass these off in a nice fresh fruit gift basket! Tell the recipient to just enjoy!

Pineapple Upside Down Cupcake Recipe

Let's Get Started

Cake Batter

  • 6 tablespoons (3/4 stick) butter
  • 1/2 cup milk
  • 1 cup flour
  • 1 1/2teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract


  • 6 tablespoons (3/4 stick) butter
  • 3/4 cup light or dark brown sugar, tightly packed
  • 12 maraschino cherries
  • 2 (20-ounce) can pineapple rings

Heat the oven to 350º F. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

Meanwhile, prepare the pineapple topping. Melt the butter and mix it with the brown sugar. Spoon about 1 T of the mixture into each cup of a 12-cup gourmet muffin pan.

Place one pineapple ring int the center if each cupcake tin and put one cherry in the center of each pineapple. Slightly press the fruit into the topping mixture to coat it. You'll end up with beautiful cherry topped cupcakes!

See Them Made! - Delicious Family Treats

The Next Steps - Let's Continue

Now finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.

Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature.

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