Go Back Email Link

Mini Pineapple Upside-Down Cupcakes

Print Recipe Pin Recipe

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
 

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