Irresistible Pineapple Upside-Down Cupcakes Recipe for Sweet Tooths

Sweet and tropical pineapple upside-down cupcakes bring a delightful twist to classic desserts.

These golden treats pack a punch of caramelized flavor in every bite.

Soft, moist cupcakes crowned with glistening pineapple rings create a stunning presentation that wows.

Each mini cake bursts with buttery richness and sunny tropical notes.

The simple recipe transforms basic ingredients into an impressive dessert that feels both nostalgic and modern.

Guests will adore these individual-sized delights that combine traditional charm with contemporary flair.

Prepare to savor a dessert that promises pure culinary joy.

The Sun-Kissed Ingredients Behind Pineapple Cupcakes

• Yellow Cake Mix: A pre-mixed foundation that creates a soft and fluffy cupcake texture.
• Pineapple Juice: Replaces water to enhance the tropical flavor of the cupcakes.

• Butter, Brown Sugar: Creates a rich, caramel-like glaze that coats the bottom of each cupcake.
• Pineapple Slices, Maraschino Cherries: Classic upside-down cake fruits that add sweet and tangy elements.

• Cooking Spray: Ensures the cupcakes release easily from the muffin tin.

Cupcake Tools For Picture-Perfect Upside-Down Bakes

• Muffin Tin: 12-cup standard size for perfect individual cupcakes.
• Cooking Spray: Essential for easy removal of cupcakes.
• Small Saucepan: For melting butter and mixing brown sugar.
• Knife: To loosen cupcakes from tin edges.
• Wire Rack: For cooling cupcakes completely after baking.
• Measuring Spoons: To measure precise amounts of butter-sugar mixture.
• Mixing Bowl: For preparing cake mix according to package instructions.
• Toothpick: To test cupcake doneness by inserting into center.

Making Upside-Down Cupcakes With Pineapple Finesse

Step 1: Warm Up The Oven

Set your oven to 350°F (175°C) and get ready for a delightful baking adventure.

Step 2: Create Caramel Base

In a small saucepan over medium heat, transform butter into a golden liquid.

Stir in brown sugar until it dissolves completely and creates a rich, gooey mixture.

Remove from heat.

Step 3: Prepare Muffin Playground

Generously coat a 12-cup muffin tin with cooking spray.

Drizzle a teaspoon of the buttery caramel into each cup, creating a sweet foundation.

Step 4: Arrange Fruity Treasures

Slice pineapple into quarter pieces.

Carefully place two pineapple quarters and a vibrant maraschino cherry half into each muffin cup, creating a colorful bottom layer.

Step 5: Mix Magical Batter

Prepare the cake mix following package instructions, but swap water with pineapple juice for an extra burst of tropical flavor.

Step 6: Fill The Cupcake Cups

Gently pour the batter over the fruity arrangement, filling each cup about two-thirds full to allow room for rising.

Step 7: Bake To Perfection

Slide the muffin tin into the preheated oven and bake for 20-25 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cupcakes are ready.

Step 8: Reveal And Cool

Allow cupcakes to rest in the pan for 5 minutes.

Run a knife around the edges to loosen.

Carefully invert onto a wire rack, letting the caramelized fruits become a stunning topping.

Let cool completely before serving.

Baking Tips For Moist And Luscious Cupcakes

• Replace water with pineapple juice in the cake mix for an extra burst of tropical flavor that enhances the overall taste.
• Ensure even butter-brown sugar mixture distribution by stirring gently and coating each muffin cup completely for a rich, golden bottom.
• Position maraschino cherry halves carefully in the center of pineapple pieces to create a visually appealing and symmetrical cupcake design.
• Generously spray muffin tin with cooking spray before adding butter-brown sugar mixture to guarantee easy cupcake removal.
• Don't overfill cups; keep batter at 2/3 level to prevent overflow and ensure even, fluffy cupcake texture.

Pineapple Cupcake Variations Bursting With Creativity

• Tropical Coconut Variation: Replace cake mix with coconut cake mix and add shredded coconut to batter for enhanced tropical flavor.
• Gluten-Free Option: Use gluten-free cake mix and almond flour to create a celiac-friendly version of the cupcakes.
• Vegan Friendly Adaptation: Substitute butter with coconut oil, use vegan cake mix, and replace maraschino cherries with fresh raspberries for plant-based dietary needs.
• Low-Sugar Alternative: Utilize sugar-free cake mix, replace brown sugar with stevia, and use fresh pineapple chunks instead of canned for reduced sugar content.

Presentation Ideas For Pineapple Cupcake Desserts

• Sweet Breakfast Companion: Pair these cupcakes with a warm cup of coffee or freshly brewed tea for a delightful morning treat.
• Tropical Dessert Platter: Arrange cupcakes alongside other tropical fruits like mango, coconut slices, or passion fruit for a vibrant dessert spread.
• Ice Cream Topping Twist: Serve warm cupcakes with a scoop of vanilla or coconut ice cream for an extra indulgent dessert experience.
• Brunch Centerpiece: Display these colorful cupcakes on a elegant cake stand as a stunning centerpiece for weekend brunches or special gatherings.

Keeping Pineapple Cupcakes Tasty For Days

• Store cupcakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for best quality.
• Keep at room temperature for 1-2 days if served within 24 hours of baking, covered with a clean kitchen towel.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes until slightly warm and soft.

FAQs

• Can I use fresh pineapple instead of canned?

Yes, but fresh pineapple can be more watery. Pat it dry thoroughly and cut into similar-sized pieces to ensure even baking.

• How do I prevent the cupcakes from sticking?

Generously spray the muffin tin with cooking spray and ensure you coat each cup completely with the butter-brown sugar mixture before adding pineapple and cherries.

• What if I don't have pineapple juice?

You can substitute with water or use a mixture of water and a small amount of lemon juice to maintain moisture in the cake.

• Can I make these cupcakes ahead of time?

Yes, you can bake them a day in advance. Store in an airtight container at room temperature and they’ll remain fresh and delicious.

Pineapple Upside-Down Cupcakes: Tropical Treats In Every Bite

• Create delightful individual desserts with minimal kitchen skills required, making it perfect for bakers of all levels.
• Transforms a classic cake into cute, portable cupcakes that are ideal for parties, potlucks, and family gatherings.
• Reinvents the traditional pineapple upside-down cake into a modern, adorable treat that brings back sweet memories while offering a fresh presentation.
• Uses cake mix and simple pantry ingredients, allowing for fast preparation without compromising on delicious homemade taste.

Delicious Pineapple Upside-Down Cupcakes Recipe

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4.5 from 18 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Classic pineapple upside-down cupcakes blend tropical sweetness with nostalgic charm. Caramelized fruit tops moist vanilla cake, offering guests a delightful dessert that sparkles with Southern hospitality.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box yellow cake mix
• 1 can (20 ounces / 567 grams) pineapple slices in juice
• 1 jar (6 ounces / 170 grams) maraschino cherries

Sweeteners and Binding:

• 1/2 cup packed brown sugar
• Vegetable oil (as called for in cake mix instructions)
• 2 eggs (as called for in cake mix instructions)

Preparation Ingredient:

• 1/4 cup butter

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Instructions

1. Heat the oven to 350F (175C), ensuring precise temperature for optimal baking results.
2. Create a rich caramel base by melting butter in a saucepan over medium heat, then thoroughly incorporate brown sugar until it fully dissolves and becomes smooth.
3. Prepare the muffin tin with cooking spray, carefully distributing the butter-sugar mixture evenly across each cup to create a delectable caramel foundation.
4. Slice pineapple into compact quarters and strategically place two pieces in each muffin cavity, then nestle a vibrant maraschino cherry half alongside the fruit.
5. Craft the cake batter using the package instructions, ingeniously substituting pineapple juice for water to enhance the tropical flavor profile.
6. Gently pour the prepared batter over the arranged pineapple and cherries, filling each cup approximately two-thirds full to allow room for rising.
7. Slide the muffin tin into the preheated oven and bake for 20-25 minutes, monitoring until a inserted toothpick emerges clean, indicating perfect doneness.
8. Allow cupcakes to rest in the pan for 5 minutes, then carefully loosen edges with a knife and invert onto a wire rack, permitting complete cooling and caramel setting.

Notes

• Swap cake mix with gluten-free alternative for celiac-friendly version.
• Use fresh pineapple chunks instead of canned for enhanced natural sweetness and texture.
• Add a sprinkle of shredded coconut on top for extra tropical flavor and crunch.
• Replace maraschino cherries with fresh dark cherries for a more sophisticated and less artificial taste profile.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 15 g
• Sodium: 200 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 30 mg