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Pineapple upside-down cupcakes topped with cherries and caramel

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes are a fun twist on the classic dessert, featuring a sweet pineapple and cherry topping that is visually appealing and delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 12 pieces maraschino cherries, halved
  • 1 cup pineapple chunks (or crushed pineapple, drained) Make sure to drain well
Cupcake Batter
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 unit egg

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a small bowl, mix melted butter and brown sugar together, then distribute evenly in the bottom of each liner.
  3. Place a cherry half and a few pieces of pineapple on top of the sugar mixture in each liner.
Making the Batter
  1. In a large bowl, combine flour, granulated sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, oil, vanilla extract, and egg.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Spoon the batter over the fruit topping in each liner.
Baking
  1. Bake for 20-25 minutes, until a toothpick inserted comes out clean.
  2. Let cool for a few minutes, then invert onto a plate to reveal the topping.
Serving
  1. Serve warm and enjoy!

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week. Warm them up in the microwave for a few seconds to refresh the flavors. You can enjoy these cupcakes plain or with a scoop of vanilla ice cream, whipped cream, or toasted coconut.