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Tropical Pineapple Upside-Down Cupcakes

Moist vanilla cupcakes with a caramelized pineapple topping, perfect for a tropical twist on a classic dessert.

Ingredients

Scale

For the Crust:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 can pineapple rings (reserve juice)
  • Maraschino cherries (for garnish)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup reserved pineapple juice
  • 1/4 cup milk
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a small bowl, mix melted butter and brown sugar. Spoon 1 tbsp of this mixture into each cupcake liner.
  3. Place a pineapple ring (or half-ring for smaller cupcakes) on top of the butter-sugar mixture in each liner. Add a cherry in the center.
  4. In a medium bowl, whisk flour, baking powder, and salt. In another bowl, mix granulated sugar, pineapple juice, milk, egg, and vanilla.
  5. Combine wet and dry ingredients until just mixed. Spoon batter over pineapple in each liner, filling 3/4 full.
  6. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes, then invert onto a tray.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett