Introduction:
Pineapple upside-down cake is one of those timeless desserts that never goes out of style—sweet pineapple, buttery brown sugar
caramel, and that iconic cherry right in the center. These Pineapple Upside-Down Cupcakes take everything you
love about the classic and turn it into individual servings that are easier to serve, easier to share, and honestly…even cuter.
Each cupcake bakes with a glossy pineapple topping at the bottom of the muffin cup. When you flip them out, that pineapple
becomes the golden “crown,” drenched in caramel-like sauce. The cake itself is soft, vanilla-forward, and tender. And because
these are cupcakes, every single person gets a perfect pineapple-and-cherry bite—no fighting over the prettiest slice.
They’re perfect for potlucks, holidays, birthday tables, and summer gatherings. They also store well and taste even better
after they sit for a few hours (the pineapple syrup soaks into the cake just a bit—yes, please).
Ingredients:
For the caramel pineapple topping
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (56g) unsalted butter, melted
- 1 can pineapple slices or pineapple chunks (drained well)
- Maraschino cherries (12–18, depending on how you decorate)
For the cupcake batter
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (120ml) milk (or buttermilk for extra tenderness)
- Optional: 2 tbsp pineapple juice (for extra pineapple flavor)
Optional garnish
- Whipped cream
- Toasted coconut
- Extra cherry syrup drizzle
