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Pineapple Upside Down Cupcakes

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A fun twist on the classic pineapple upside down cake, these cupcakes feature caramelized pineapple rings with a cherry center topped with moist, fluffy cake. Perfectly portioned for parties, potlucks, or family desserts.

Ingredients

  • 12 pineapple rings (canned or fresh, cut to fit muffin tin)
  • 12 maraschino cherries
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk or pineapple juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a muffin tin well.
  2. In each muffin cup, add 1 teaspoon melted butter and 1 teaspoon brown sugar.
  3. Place a pineapple ring (or piece) in each cup, then add a cherry in the center.
  4. In a bowl, whisk flour, baking powder, and salt.
  5. In another bowl, beat sugar, eggs, and vanilla until fluffy. Add milk or pineapple juice and mix.
  6. Stir dry ingredients into wet until just combined.
  7. Pour batter over pineapple in muffin cups, filling 2/3 full.
  8. Bake 20–25 minutes, until a toothpick comes out clean.
  9. Cool 5 minutes, then carefully invert onto a tray or parchment paper.
  10. Serve warm or at room temperature.

Notes

Use crushed pineapple instead of rings for a different texture.Add shredded coconut to batter for tropical flavor.Make mini cupcakes for bite-sized treats (bake 12–15 minutes).Use cake mix for an easier version.Top with whipped cream or vanilla ice cream for serving.

Nutrition

Find it online: https://cookibly.com/pineapple-upside-down-cupcakes/