Go Back

Pineapple Upside Down Cupcakes

Delightful individual-sized treats that combine fluffy vanilla cake with the tropical sweetness of pineapple and a gooey cherry surprise.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Layer
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 12 pieces maraschino cherries, halved
Cupcake Batter
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup milk For dairy-free, substitute with almond or oat milk.
  • 1/4 cup pineapple juice
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a small bowl, mix the melted butter and brown sugar until well combined. Pour a spoonful of the mixture into the bottom of each cupcake liner, then place a halved cherry on top.
  3. In a larger bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
  4. In another bowl, combine the milk, pineapple juice, applesauce, and vanilla extract. Mix well.
  5. Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined; don't overmix!
  6. Carefully spoon the batter over the cherry and brown sugar mixture in each liner, filling them about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Let the cupcakes cool for about 5 minutes before flipping them onto a serving platter.

Notes

To enhance flavors, consider dusting with powdered sugar or drizzling with a glaze made from powdered sugar and pineapple juice. Pair with vanilla ice cream or a tropical fruit salad.