If you’ve ever loved the classic charm of pineapple upside-down cake but want something a bit more personal and perfectly portioned, let me introduce you to the delightful Pineapple Upside-Down Cupcakes Recipe. These little gems capture all the caramelized, fruity goodness of the original dessert, but with the ease and fun of cupcakes. Each bite offers a moist, tender cake topped with golden pineapple rings and a luscious caramelized brown sugar glaze, crowned with a cherry if you’re feeling extra festive. They’re perfect for sharing at gatherings or treating yourself to a tropical escape anytime.
Ingredients You’ll Need
Getting ready to make these cupcakes feels like gathering simple treasures from your kitchen that come together to create something spectacular. Each ingredient plays an important role in balancing sweetness, texture, and that irresistible caramelized finish.
- Pineapple rings: The star of the show, these bring juicy, tangy brightness and beautiful golden color on top of each cupcake.
- Unsalted butter: Used both melted for the caramel base and softened for the batter, butter adds richness and tenderness throughout.
- Brown sugar: Essential for that lovely caramel flavor that pairs wonderfully with pineapple.
- Maraschino cherries: Optional but they add a pop of vibrant color and classic charm.
- All-purpose flour: Forms the foundation of your cupcake’s soft crumb.
- Baking powder: The magical leavening agent that helps your cupcakes rise and stay fluffy.
- Salt: A small pinch to balance sweetness and enhance flavors.
- Granulated sugar: Sweetens the batter and helps with the light texture.
- Eggs: Provide structure and moisture, keeping the cupcakes tender.
- Vanilla extract: Adds warmth and depth to complement the pineapple’s citrus notes.
- Whole milk: Keeps the batter moist and helps achieve that tender crumb texture.
How to Make Pineapple Upside-Down Cupcakes Recipe
Step 1: Prepare Your Pan and Caramel Base
Start by heating your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners – either works beautifully. Next, melt the butter and stir in the brown sugar to make that irresistible caramel glaze. Spoon a little of this mixture evenly into each muffin cup; this will be the glossy, sweet base your pineapple sits on.
Step 2: Arrange the Pineapple and Cherries
Take your drained pineapple rings and carefully place one in the center of each muffin cup on top of the caramel. If the rings don’t quite fit, don’t worry—trim them into smaller pieces that nestle perfectly. Add a maraschino cherry in the center of each pineapple ring if you want to add that classic pop of color and sweetness.
Step 3: Whisk Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt. Mixing these dry ingredients first ensures an even rise and consistent texture throughout your cupcakes.
Step 4: Cream Butter and Sugar, Add Eggs and Vanilla
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. Incorporate the eggs one at a time, making sure each is well mixed, then stir in the vanilla extract. This step builds a rich, airy batter that yields tender cupcakes.
Step 5: Combine Dry and Wet Ingredients with Milk
Now comes the magic moment to bring your batter together! Alternate adding the dry ingredients and milk into the wet mixture, starting and ending with the dry. This method helps avoid overmixing, keeping the cupcakes soft and moist.
Step 6: Fill Muffin Cups and Bake
Spoon the batter evenly into each muffin cup, filling about two-thirds full to allow room for rising. Pop your tray into the oven and let the cupcakes bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. The aroma already feels like a tropical vacation.
Step 7: Cool and Invert
Once baked, give the cupcakes about five minutes to cool in the pan. Then carefully run a knife around each cupcake to loosen it from the edges. This is the fun part: invert the tin onto a serving platter and watch as the pineapple rings become the crown jewels of your cupcakes.
How to Serve Pineapple Upside-Down Cupcakes Recipe
Garnishes
A simple dusting of powdered sugar or an additional maraschino cherry on top of each cupcake can make your Pineapple Upside-Down Cupcakes Recipe look even more inviting. You might also drizzle a little warmed caramel sauce for that extra touch of indulgence.
Side Dishes
These cupcakes pair wonderfully with light accompaniments like a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch or lunch spread, serve alongside fresh fruit salad or a tangy yogurt parfait to balance their sweet richness.
Creative Ways to Present
Why not get creative and serve your Pineapple Upside-Down Cupcakes Recipe in mini mason jars for a rustic picnic look? You could also top them with toasted coconut flakes or sprinkle chopped nuts like macadamias or pecans to add texture and tropical flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pineapple Upside-Down Cupcakes Recipe in an airtight container at room temperature for up to two days. If your kitchen is warm, storing them in the refrigerator is a good option to keep them fresh longer.
Freezing
You can freeze these cupcakes by wrapping each one individually in plastic wrap and then placing them in a sealed freezer bag. They’ll keep well for up to two months. Thaw overnight in the fridge before serving.
Reheating
Warm your cupcakes slightly before serving by placing them in a microwave for about 15 seconds or in a preheated oven at 300°F for a few minutes. This helps revive their soft texture and brings out the caramelized flavors beautifully.
FAQs
Can I use fresh pineapple instead of canned for the Pineapple Upside-Down Cupcakes Recipe?
Absolutely! Fresh pineapple works great as long as you slice it into rounds that fit your muffin cups. Just be sure to pat the slices dry to avoid making the cupcake too soggy.
What type of cupcake liners should I use?
Paper liners or silicone baking cups both work well. Silicone liners can make inversion a little easier since they’re flexible, but paper liners are more conventional and add a nice look to your presentation.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, and follow the recipe as usual. The texture might vary slightly, but the flavor remains delicious.
Is it better to serve these cupcakes warm or cold?
While they’re wonderful at room temperature, serving them warm really highlights the caramelized pineapple topping’s gooey goodness. Either way, they’re a treat!
How long do the cupcakes stay fresh?
Stored properly, these cupcakes taste best within two to three days. Beyond that, their texture may begin to dry out, but freezing is a great way to extend their life.
Final Thoughts
I can’t recommend this Pineapple Upside-Down Cupcakes Recipe enough if you’re looking for a fun twist on a beloved classic. They’re easy to make, irresistibly flavorful, and perfect for brightening up any dessert table. Next time you want a sweet bite of sunshine, reach for these cupcakes and watch smiles appear all around!
Print
Pineapple Upside-Down Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pineapple Upside-Down Cupcakes offer a delightful twist on the classic dessert by combining individual cupcake portions with the rich caramelized pineapple and cherry topping. Perfectly moist and flavorful, these cupcakes are easy to make and ideal for parties or a sweet treat any time.
Ingredients
Topping
- 1 can (20 oz) pineapple rings, drained
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar
- Maraschino cherries (optional, for garnish)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper cupcake liners to ensure easy removal of the cupcakes.
- Make the Topping: In a small bowl, melt the butter and stir in the brown sugar until combined. Spoon this mixture evenly into the bottom of each muffin cup.
- Add Pineapple and Cherry: Place one pineapple ring in the center of each muffin cup atop the butter-sugar mixture. If the rings are too large, cut them into smaller pieces to fit. Place a maraschino cherry in the center of each pineapple ring for garnish if desired.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key to achieving a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fill Muffin Cups: Spoon the batter evenly into each muffin cup, filling them approximately two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Invert: Let the cupcakes cool in the tin for about 5 minutes. Then, carefully run a knife around each cupcake to loosen it and invert the tin onto a serving platter so the pineapple topping is on top.
- Serve: Serve the cupcakes warm or at room temperature for the best flavor and texture experience.
Notes
- Do not overmix the batter to keep the cupcakes tender and light.
- Allow cupcakes to cool slightly before inverting to prevent the topping from sticking to the pan.
- Use paper liners if you prefer easier cleanup, but the inverted topping works best with greased tins.
- Maraschino cherries are optional but add a classic look and sweetness.
- Store leftovers in an airtight container at room temperature for up to 2 days.
