These Pineapple Upside-Down Cupcakes bring the classic flavors of pineapple upside-down cake into a fun, bite-sized treat. With a caramelized brown sugar base, sweet pineapple slices, and a moist yellow cake topping, these cupcakes are as adorable as they are delicious. Perfect for parties, potlucks, or a sweet weekend treat, they’re sure to delight everyone!
Why You’ll Love This Recipe:
- Miniature Magic: All the flavor of a full-sized cake in a cute, single-serving size.
- Easy & Fun: Simple ingredients and steps make this recipe perfect for bakers of all skill levels.
- Customizable: Add maraschino cherries for a pop of color or experiment with different fruits like peaches or mangoes.
Ingredients:
For the Pineapple Topping:
- 1 can (20 oz) sliced pineapple , drained (reserve the juice ) 🍍
- 1/3 cup butter , melted 🧈
- 2/3 cup packed brown sugar 🫚
- 12 maraschino cherries , halved (optional, for garnish ) 🍒
For the Cake Batter:
- 1 box yellow cake mix 🍰
- 1/2 cup vegetable oil 🫒
- 3 large eggs 🥚
- Reserved pineapple juice (about 1/2 cup, adjust as needed per cake mix instructions )
Instructions:
Step 1: Preheat the Oven 🔥
- Preheat your oven to 350°F (175°C) .
- Line a muffin tin with cupcake liners or grease it lightly to prevent sticking.
Step 2: Prepare the Pineapple Topping 🍍
- Drain the canned pineapple slices, reserving the juice for the cake batter. Pat the slices dry with paper towels if needed.
- Melt the butter in a microwave-safe bowl.
- Sprinkle 1–2 teaspoons of brown sugar evenly into the bottom of each cupcake liner.
- Place a pineapple slice (or smaller pieces if needed) on top of the brown sugar in each liner. If using, place a maraschino cherry half in the center of each pineapple slice.
Step 3: Prepare the Cake Batter 🥄
- In a large mixing bowl, combine the yellow cake mix , vegetable oil , eggs , and reserved pineapple juice (use the amount specified on the cake mix box, typically about 1/2 cup ).
- Mix until the batter is smooth and well combined.
Step 4: Assemble the Cupcakes 🫕
- Spoon the cake batter over the pineapple slices and brown sugar, filling each liner about two-thirds full . Be careful not to overfill, as the batter will rise during baking.
Step 5: Bake the Cupcakes 🍳
- Place the muffin tin in the preheated oven and bake for 20–25 minutes , or until a toothpick inserted into the center of a cupcake comes out clean.
- Tip: Rotate the pan halfway through baking for even cooking.
Step 6: Cool and Flip 🔄
- Allow the cupcakes to cool in the tin for 5–10 minutes .
- Carefully invert the cupcakes onto a serving platter or cooling rack. The brown sugar and pineapple slices will now be on top, creating a beautiful caramelized topping.
Tips for Success:
- Add Extra Flavor: Stir a teaspoon of vanilla extract into the cake batter for an extra hint of sweetness.
- Experiment with Fruits: Try using peach slices, mango chunks, or even mandarin oranges instead of pineapple for a unique twist.
- Storage: Store the cooled cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days .
- Freeze Option: Freeze the cupcakes (without the topping) in a freezer-safe container for up to 2 months . Thaw overnight in the refrigerator before serving.
Nutritional Information (per cupcake, makes 12):
- Calories: ~220
- Protein: ~2g
- Carbohydrates: ~35g
- Fat: ~9g
Enjoy these Pineapple Upside-Down Cupcakes as a fun, tropical twist on a classic dessert. Their sweet, caramelized topping and moist cake make them irresistible, while their mini size adds a touch of whimsy to any occasion. Whether you’re hosting a party or simply craving something sweet, these cupcakes are sure to bring smiles all around!
