Description
These Pineapple Upside Down Cupcakes are a nostalgic dessert made mini—each topped with caramelized pineapple, a cherry center, and rich buttery cake.
Ingredients
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12 maraschino cherries
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12 pineapple slices (canned or fresh)
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2/3 cup packed brown sugar
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1/2 cup unsalted butter, melted
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1 1/2 cups all-purpose flour
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1 cup granulated sugar
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1/3 cup vegetable oil
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1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs
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1/2 cup pineapple juice (from the can or fresh)
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
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Pour melted butter evenly into each cup, then sprinkle brown sugar.
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Place a pineapple slice and cherry in each.
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In one bowl, whisk flour, sugar, baking powder, baking soda, and salt.
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In another bowl, mix eggs, oil, juice, and vanilla.
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Combine wet and dry ingredients gently.
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Fill cups ¾ full and bake for 20–25 minutes.
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Let cool 5 minutes, then invert onto a wire rack.
Notes
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Use silicone muffin trays for easier removal.
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Pineapple tidbits can be used for a different look.
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Add a dash of rum extract for an extra tropical twist.
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Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 26g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg