Pineapple Upside Down Cupcakes

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Pineapple Upside-Down Cupcakes 🍍🧁

These adorable mini versions of the classic Pineapple Upside-Down Cake feature moist vanilla cake topped with caramelized pineapple, cherries, and a buttery brown sugar glaze—perfect for individual servings!

Ingredients

For the Topping:

¼ cup (½ stick / 57g) unsalted butter, melted

½ cup (100g) brown sugar, packed
6-8 pineapple rings (canned or fresh), cut into small wedges
6-8 maraschino cherries

For the Cupcake Batter:

1 ½ cups (190g) all-purpose flour
1 tsp (5g) baking powder
¼ tsp (1g) baking soda

½ tsp (3g) salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar

2 large eggs, room temp
1 tsp (5ml) vanilla extract
½ cup (120ml) buttermilk (or milk + ½ tsp vinegar)

Instructions

1. Prep the Topping:

Line a 12-cup muffin tin with parchment liners (or grease well).
Mix melted butter and brown sugar, then spoon 1 tsp into each cup.
Place 1-2 pineapple wedges and 1 cherry in each cup.

2. Make the Batter:

Whisk flour, baking powder, baking soda, and salt in a bowl.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk, mixing until just combined.

3. Bake:

Fill each cup ¾ full with batter.
Bake at 350°F (175°C) for 18-22 mins, until a toothpick comes out clean.

4. Flip & Serve:

Let cool 5 mins, then invert onto a tray.

Drizzle with extra syrup if desired. Serve warm or at room temp!

Tips & Variations

🔸 Fresh Pineapple: Use fresh if you prefer, but canned is sweeter and juicier.
🔸 Boozy Twist: Add 1 tbsp rum to the brown sugar topping.
🔸 Mini Cheesecake Version: Swirl in a cream cheese layer before baking!

These Pineapple Upside-Down Cupcakes are a fun, portable twist on the retro classic! Perfect for parties or a tropical dessert. 🌴

Would you like a whipped cream or coconut frosting option? 😊