Here’s a detailed recipe for Pineapple Upside-Down Cupcakes—sweet, moist, and full of tropical flavor. 🍍
Pineapple Upside-Down Cupcakes
Ingredients
For the Topping:
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1/4 cup (60 g) unsalted butter, melted
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1/2 cup (100 g) brown sugar, packed
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Pineapple slices (fresh or canned), cut to fit cupcake tins
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Maraschino cherries (optional), halved
For the Cupcake Batter:
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1 1/2 cups (190 g) all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (115 g) unsalted butter, softened
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3/4 cup (150 g) granulated sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1/2 cup (120 ml) buttermilk (or milk + 1 tsp vinegar)
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1/2 cup crushed pineapple, drained
Instructions
Step 1: Prepare the Topping
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Preheat the oven to 350°F (175°C).
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In a small bowl, mix melted butter and brown sugar.
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Spoon about 1 tablespoon of this mixture into the bottom of each cupcake liner.
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Place a pineapple slice (or smaller piece) on top of the brown sugar, and add a cherry in the center if desired.
Step 2: Make the Cupcake Batter
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat softened butter and sugar until light and fluffy.
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Add eggs, one at a time, beating well after each addition.
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Mix in vanilla extract.
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Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
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Fold in the crushed pineapple.
Step 3: Assemble the Cupcakes
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Spoon the batter over the pineapple and brown sugar in each cupcake liner, filling about 2/3 full.
Step 4: Bake
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cupcakes cool in the pan for 5–10 minutes.
Step 5: Invert and Serve
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Carefully run a knife around the edges of the cupcakes.
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Place a cooling rack or plate over the cupcake tin and invert to release the cupcakes.
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The pineapple and brown sugar topping should now be on top, caramelized and glossy.
Tips for Perfect Pineapple Upside-Down Cupcakes
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Use fresh pineapple if possible—it gives a brighter flavor than canned.
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Don’t overbake; the brown sugar topping can burn quickly.
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If your cupcakes stick when inverting, gently tap the bottom or use a small spatula to help release.
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For extra tropical flavor, add a teaspoon of coconut extract to the batter.
