Mini Pineapple Upside-Down Cupcakes are the perfect treat for any occasion! These bite-sized desserts combine buttery caramelized pineapple with moist vanilla cake, topped with a bright cherry for a delightful finish.

Not only are they adorable, but they’re also simple to make and incredibly delicious. Whether for parties or a cozy dessert at home, these cupcakes are guaranteed to impress!

Ingredients

For the Topping:

½ cup (1 stick) unsalted butter, melted
⅔ cup brown sugar
12 pineapple rings (canned or fresh), cut into smaller pieces to fit the muffin tin
12 maraschino cherries

For the Cake Batter:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
½ cup pineapple juice (reserved from the canned pineapple)
2 large eggs
1 teaspoon vanilla extract

Instructions

1. Prepare the Topping: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin. In each muffin cup, spoon about 1 teaspoon of melted butter and 1 tablespoon of brown sugar. Mix gently. Place a small pineapple piece in each cup, followed by a cherry in the center.

2. Make the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, pineapple juice, eggs, and vanilla extract. Mix with an electric mixer on low speed until smooth and creamy.

3. Assemble: Spoon the batter evenly over the pineapple and cherry topping, filling each muffin cup about ¾ full.

4. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes.

5. Flip and Serve: Run a knife around the edges of each cupcake to loosen. Place a baking sheet or large plate over the muffin tin and carefully invert to release the cupcakes. Let them cool slightly before serving.

Serving and Storage Tips

1. Serve Warm: These cupcakes taste best warm, as the caramelized topping is gooey and flavorful.

2. Add Whipped Cream: Top with whipped cream for an extra indulgent touch.

3. Store Leftovers: Place in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

4. Reheat for Freshness: Gently warm leftover cupcakes in the microwave for 10-15 seconds to refresh the caramelized topping.

5. Freeze for Later: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Enjoy these delightful Mini Pineapple Upside-Down Cupcakes at your next gathering—they’ll surely be a crowd favorite!