Pineapple Upside Down Cupcakes
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Published: May 22, 2023
Updated: Jul 03, 2023
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Easy Pineapple Upside Down Cupcakes Recipe! Soft moist cupcakes with tender pineapple pieces and cherry on top. Everyone loves the flavor of these buttery sweet cupcakes!
Pineapple Upside Down Cupcakes
These are a smaller version of a classic pineapple upside-down cake, made with butter, sugar, cherries, and pineapple chunks. They are wonderful served warm or at room temperature, making them great for parties!
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Ingredients
- butter, melted
- brown sugar
- can of pineapple slices or chunks with juice
- maraschino cherries
- all-purpose flour
- baking powder
- salt
- baking soda
- canola oil (or vegetable oil)
- granulated sugar
- eggs
Instructions
To the bottom of the cupcake pan, add melted butter and a little brown sugar. Cut the pineapples into small pieces. Place 4 pieces of pineapple tidbits into a flower or cross shape in each cup, and place 1 cherry in the middle of the pieces.
Whisk together the flour, baking powder, salt, and baking soda in a small bowl. In a separate large bowl, whisk the oil and sugar together then beat in the eggs.
Mix in the dry ingredients with a spatula, and when the batter starts to get too thick and dry, pour in the yummy pineapple juice!
Spoon the cake mixture over the pineapple pieces and cherries until the muffin cups are almost full. Bake until the edges are golden brown and a toothpick inserted into the middle of the cupcakes comes out clean.
Let the cupcakes cool for 30 minutes, then run a thin, small knife around the edges of each cupcake to help remove them from the muffin pan. Place the cupcakes “upside-down” on a cooling rack.
Baking Tips
- The butter may seep out of the cupcakes while baking. This is normal and not an indication that the cupcakes are overbaked. You may want to put the muffin pan on top of a larger cookie sheet to keep the butter from leaking onto the bottom of the oven.
- Try not to over-mix the eggs into the batter. That may prevent the cupcakes from rising while baking.
- There’s no need to spray the muffin pans with cooking spray beforehand. The butter will prevent the cupcakes from sticking to the bottom of the pan.
Storage Instructions
- Room temperature: Store the cupcakes in an airtight container and store them on the counter for 1 day. The high moisture in the cupcakes may cause the cupcakes to get too soggy after that.
- Refrigerator: Store the cupcakes in an airtight container in the fridge for up to 3 days. The moisture in the cupcakes may cause them to be soggy after a few days.
- Freezer: Store the cupcakes in an airtight container in the freezer for up to 1 month. Thaw overnight in the refrigerator.
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Pineapple Upside Down Cupcakes
Pineapple Upside Down Cupcakes
Equipment
- 2 muffin pans
- small and large mixing bowls
- Whisk
Ingredients
- ½ cup butter, melted
- ½ cup brown sugar, packed
- 1 can (20 ounces) pineapple slices or chunks with juice, divided
- 21 maraschino cherries, stemless
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 350°F
- Divide the pineapple and juice.
- Cut the pineapple into small pieces that are about 1/2 an inch square.
- Spoon 1 teaspoon of melted buFer into the muffin pans. Sprinkle about 1 teaspoon of brown sugar over the buFer. Pl
- Place 4 pieces of pineapple into a flower or cross shape in each cup, and place 1 cherry in the middle of the pieces. Set the pan aside.
- In a small bowl, whisk together the "dry ingredients" (flour, baking powder, salt, and baking soda).
- In a separate large mixing bowl, whisk the oil and sugar together then beat in the eggs until just combined. Mix in the "dry ingredients" with a spatula.
- When the batter starts to get too thick and dry, pour in the pineapple juice. Continue mixing until the batter is wet and thick.
- Spoon the batter over the pineapple pieces, about 2 tablespoons into each cup. The cups will be almost full.
- Bake the cupcakes, one batch at a time for 15-17 minutes or until the edges are golden brown and a toothpick inserted into the middle cupcakes comes out clean. It’s okay if some of the butter has seeped out of the top.
- Let the cupcakes cool for 30 minutes, then run a thin, small knife around the edge of each cupcake to help release them from the pan.
- Carefully remove each cupcake and place it “upside-down” on a cooling rack.
Notes
- You can use salted butter instead of unsalted butter.
- Dark brown sugar and light brown sugar work the same in this recipe.
- Use vegetable oil instead of canola oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1/4 teaspoon of oil??? is that a typo?
1/4 cup of oil 🙂
Looking forward to making upside down pineapple cupcakes for a picnic 😋