Pineapple Upside Down Cupcakes
Pineapple Upside Down Cupcakes are a fun, individual-sized version of the classic dessert, combining caramelized pineapple, sweet cherries, and soft yellow cake. Each cupcake bakes upside down so that the fruit and brown sugar topping becomes a glossy, flavorful crown once flipped. They’re as beautiful as they are delicious, making them perfect for parties or special occasions.
Pineapple Upside Down Cupcakes
Ingredients
| Ingredient | Quantity |
|---|---|
| Canned sliced pineapple (drained, juice reserved) | 1 can (20 oz) |
| Yellow cake mix | 1 box |
| Vegetable oil | ½ cup |
| Eggs | 3 |
| Unsalted butter, melted | ⅓ cup |
| Brown sugar, packed | ⅔ cup |
| Maraschino cherries, halved | 12 |
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Prep the Pineapple Layer
Drain the pineapple slices, reserving the juice for the batter.
Melt the butter until fully liquid. Spoon brown sugar evenly into each cupcake liner, forming a sweet base. Place a piece of pineapple (or a portion of a slice) on top of the sugar in each cup, adjusting to fit as needed.
Step 3: Make the Batter
In a mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and reserved pineapple juice. Stir until smooth and fully blended, being careful not to overmix.
Step 4: Fill and Bake
Pour the batter over the pineapple layer, filling each cupcake liner about two-thirds full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Invert
Let the cupcakes cool in the pan for a few minutes. Carefully flip them onto a serving tray so the pineapple and caramelized sugar are on top.
Tips for Best Results
- Add a splash of vanilla extract for extra depth of flavor
- Mix gently to keep the cupcakes light and fluffy
- Pineapple rings or smaller pieces can be used depending on cup size
- Allow cupcakes to cool slightly before serving to avoid hot caramel burns
