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Pineapple Upside Down Cupcakes

Delightful mini cupcakes featuring caramelized pineapple and cherries atop a fluffy cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter, melted Use unsalted for better flavor control
  • 1/2 cup brown sugar, packed For a richer flavor, use dark brown sugar
  • 12 pieces maraschino cherries, halved Place on top of pineapple
  • 1 cup pineapple chunks (or crushed pineapple, drained) Choose based on preference
Cupcake Batter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Combine melted butter and brown sugar in a small bowl. Mix until smooth. Spoon this mixture into the bottom of each cupcake liner.
  3. Place two pieces of pineapple and half a cherry on top of the butter-sugar mixture in each liner.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a separate bowl, combine granulated sugar, milk, vanilla extract, and egg. Whisk until blended.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  7. Pour the batter over the topping in each liner, filling them about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before inverting onto a plate. Serve warm.

Notes

These cupcakes are best enjoyed warm, and they can be served with powdered sugar, vanilla ice cream, or whipped cream. Store in an airtight container for up to three days or freeze for later use.