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Mini Pineapple Upside Down Cupcakes

Mini Pineapple Upside Down Cupcakes for a Tropical Delight

Delight in nostalgic flavors with these Mini Pineapple Upside Down Cupcakes, featuring caramelized pineapple and a cherry on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 12 pieces Maraschino Cherries Essential for decoration, don't skip!
  • 12 slices Pineapple Slices Fresh or canned both work well.
  • 1/2 cup Brown Sugar Use packed brown sugar for best results.
  • 4 tablespoons Unsalted Butter Must be melted for the recipe.
For the Batter
  • 1 cup All-Purpose Flour Can swap with a gluten-free blend.
  • 3/4 cup Granulated Sugar Essential for flavor balance.
  • 1/3 cup Vegetable Oil Can replace with melted coconut oil.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt No substitutions required.
  • 2 large Large Eggs Can replace with flax eggs for a vegan option.
  • 1/2 cup Pineapple Juice Should be from canned or fresh pineapples.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Measuring cups and spoons

Method
 

Main Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin using about 1 teaspoon of melted butter in each cup, then add 1 tablespoon of packed brown sugar.
  3. In each greased cup, place one pineapple slice on top of the brown sugar, and add a maraschino cherry in the center.
  4. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  5. In another bowl, whisk the large eggs, vegetable oil, pineapple juice, and vanilla extract until smooth.
  6. Gradually combine wet and dry ingredients, mixing gently until just combined.
  7. Spoon the batter over the pineapple and cherry mixture, filling each cup about ¾ full.
  8. Bake for 20–25 minutes until tops are golden brown and a toothpick comes out clean.
  9. Let cool in the tin for about 5 minutes, then invert onto a wire rack.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Optional: Drizzle with extra caramel sauce for added sweetness.

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