Pineapple Upside Down Cupcakes
Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert, offering individual servings that burst with tropical flavors. With a soft, buttery cupcake base topped with caramelized pineapple and cherries, these treats are perfect for any occasion. Easy to make and visually stunning, they will transport you to a sunny paradise with every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 can (20 oz) canned pineapple rings in juice
- 1 jar (10 oz) maraschino cherries
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin pan or line with paper liners.
- In a small saucepan, melt 2 tablespoons of butter with 1/4 cup brown sugar until combined; spoon into muffin cups.
- Place one pineapple ring and a cherry in each cup.
- In a bowl, cream remaining butter and sugar; add eggs one at a time and mix in vanilla.
- Gradually combine flour and baking powder until just mixed.
- Pour batter over fruit-filled cups, filling them three-quarters full.
- Bake for about 20 minutes or until golden brown; cool slightly before flipping onto a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 21g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 55mg