If you have a soft spot for retro desserts with a tropical twist, you are going to absolutely adore this Pineapple Upside-Down Cupcakes Recipe. These little beauties capture all the nostalgic charm of the classic cake but in perfectly portable, single-serving cupcakes. Juicy pineapple pieces caramelized with brown sugar and luscious butter create a glossy, golden top (that magically becomes the bottom when flipped), while the fluffy yellow cake provides a moist, tender base. This Pineapple Upside-Down Cupcakes Recipe is such a delight at any gathering and so much fun to make, you’ll want to keep it in your recipe rotation for good.
Ingredients You’ll Need
These ingredients are simple, pantry-friendly, and each plays a vital role in making these cupcakes irresistibly delicious. From the buttery richness to the fruit’s natural sweetness, every element blends perfectly to create the perfect balance of flavor, texture, and color.
- Yellow cake mix: The foundation for tender, moist cupcakes that rise beautifully every time.
- Eggs, oil, and water: Usually called for on the cake mix box, these bring the batter together and keep it moist.
- Canned pineapple slices in juice: Juicy and sweet, they provide that signature pineapple flavor and beautiful caramelized topping.
- Light brown sugar: Adds a deep, caramel-like sweetness that pairs perfectly with the fruit and butter.
- Unsalted butter (melted): Helps the brown sugar caramelize and creates a luscious golden glaze for each cupcake.
- Maraschino cherries: Add a pop of color and a burst of sweetness, making these cupcakes as pretty as they are tasty.
- Nonstick cooking spray: Ensures that your cupcakes release easily from the tin without losing their gorgeous caramel topping.
How to Make Pineapple Upside-Down Cupcakes Recipe
Step 1: Prepare Your Pan and Caramel Base
Start by preheating your oven to 350°F (175°C) and giving your muffin tin a generous spray of nonstick cooking spray. In a small bowl, mix together the melted butter and brown sugar until well combined. Spoon about one tablespoon of this mixture into the bottom of each muffin cup—this will form your rich, glistening caramel base that perfectly matches the pineapple’s natural sweetness.
Step 2: Add the Pineapple and Cherry
Next, cut those beautiful pineapple slices into bite-sized pieces or use canned tidbits for convenience. Nestle a few pineapple pieces right on top of the caramel sugar mixture in each muffin cup. To finish the base, place one maraschino cherry in the center of each cup for a pop of cheerful color and extra sweetness.
Step 3: Prepare and Fill Batter
Follow the instructions on your yellow cake mix box using the eggs, oil, and water called for. To intensify the pineapple flavor, you can substitute some or all of the water with pineapple juice from the can—this little swap makes a delightful difference! Once mixed, fill each muffin cup about two-thirds full with the batter, being careful not to dislodge your pineapple and cherry layer.
Step 4: Bake to Golden Perfection
Bake your cupcakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. The oven’s warmth will turn that brown sugar and butter mixture into a gorgeous caramel glaze while the cake bakes to fluffy perfection.
Step 5: Cool and Invert
Once baked, let your Pineapple Upside-Down Cupcakes Recipe cool in the pan for about 5 minutes. Then, carefully run a knife around the edges to loosen them before flipping each cupcake out onto a wire rack or tray. This magical flip reveals the glossy, caramelized pineapple and cherry topping, which will be absolutely stunning.
How to Serve Pineapple Upside-Down Cupcakes Recipe
Garnishes
To make these cupcakes even more irresistible, consider dusting a little powdered sugar on top or adding a dollop of whipped cream for creamy contrast. Fresh mint leaves also add a lovely pop of green and a hint of freshness.
Side Dishes
These cupcakes shine as a sweet finish to a tropical-themed meal, pairing beautifully with coconut ice cream or a tangy mango sorbet. They’re also fantastic alongside a cup of rich coffee or a tropical punch for a refreshing treat anytime.
Creative Ways to Present
For a party, serve these Pineapple Upside-Down Cupcakes Recipe on a tiered dessert tray garnished with extra cherries and pineapple slices for visual impact. You can also wrap each cupcake in colorful cupcake liners or decorate with edible flowers to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. This keeps the pineapple juicy and the cake moist while preserving the caramel topping’s shine.
Freezing
You can freeze these cupcakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain optimal texture.
Reheating
To bring back that fresh-from-the-oven warmth, reheat cupcakes in the microwave for about 15 seconds or until warm. Be careful not to overheat, or the topping may become overly sticky.
FAQs
Can I use fresh pineapple instead of canned for this Pineapple Upside-Down Cupcakes Recipe?
Absolutely! If using fresh pineapple, cut it into small chunks and consider dipping it briefly in sugar to help caramelize during baking. Keep in mind fresh pineapple has more moisture, so adjust the baking time slightly if needed.
Is it necessary to invert the cupcakes?
Yes! The magic of this Pineapple Upside-Down Cupcakes Recipe is in flipping them out to reveal the caramelized pineapple and cherry topping. It’s what makes these cupcakes visually stunning and deliciously different.
Can I make these cupcakes gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix that requires similar wet ingredients. You may need to adjust baking times slightly based on your mix.
What can I do if I don’t have maraschino cherries?
If you’re out of maraschino cherries, halved fresh cherries or even glacé cherries can work. You can also skip them, but they do add that classic look and sweet burst of flavor.
How can I boost the pineapple flavor even more?
Try replacing all or part of the water with pineapple juice from the canned pineapple, and consider adding a teaspoon of vanilla extract or a bit of crushed pineapple mixed into the batter for extra tropical zing.
Final Thoughts
Making this Pineapple Upside-Down Cupcakes Recipe is like capturing sunshine and sweetness in a cupcake wrapper. They are fun, elegant, and packed with flavors that bring smiles with every bite. If you want to impress friends or just treat yourself to a burst of tropical delight, these cupcakes are the perfect pick. Grab your ingredients and get ready to create a dish that is sure to become a beloved favorite!
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
- Diet: Vegetarian
Description
These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, combining moist yellow cake with a caramelized pineapple and cherry topping. Perfect for parties or a sweet treat, they offer a burst of tropical flavor in a convenient cupcake form.
Ingredients
Cake Mix
- 1 box yellow cake mix (plus ingredients called for on box: usually eggs, oil, and water)
Topping
- 1 can (20 ounces) pineapple slices in juice
- ½ cup packed light brown sugar
- ¼ cup unsalted butter, melted
- Maraschino cherries (about 12)
Others
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and generously spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Make the Topping Base: In a small bowl, combine the melted butter and light brown sugar until well blended. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup, creating a caramel base.
- Add Pineapple and Cherry: Cut the pineapple slices into small pieces or use pineapple tidbits. Place a few pineapple pieces on top of the brown sugar mixture in each muffin cup. Then, add one maraschino cherry to the center of each cup to add sweetness and color.
- Prepare Cake Batter: Prepare the yellow cake mix according to the package instructions, including the required eggs, oil, and water.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with the prepared cake batter, ensuring the pineapple and cherry remain visible at the bottom once inverted.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Invert: Allow the cupcakes to cool in the pan for 5 minutes. Then carefully run a knife around the edges of each cupcake and invert them onto a wire rack or tray to reveal the pineapple upside-down topping.
- Final Cooling: Let the inverted cupcakes cool completely before serving to allow the topping to set and flavors to meld.
Notes
- For extra pineapple flavor, replace some or all of the water in the cake mix with pineapple juice from the can.
- These cupcakes are best served the same day for optimal freshness and texture.
- You can store leftover cupcakes in the refrigerator for up to 3 days, though the topping is best enjoyed fresh.
