Pineapple Upside Down Cupcakes (VIDEO)

Pineapple Upside Down Cupcakes recipe from scratch! Pineapple tidbits, a sweet pineapple batter, and topped with cherries – a perfect dessert idea for parties!

Pineapple Upside Down Cake was a childhood favorite of mine, how about you? It was actually one of the first dessert recipes I remember making all by myself. Turning the recipe into Pineapple Upside Down Cupcakes instead puts such a fun twist on a classic!

Instead of making this in an oblong cake pan with pineapple rings, this recipe uses pineapple tidbits in each muffin cup. Top with batter, bake, and invert on a wire rack. Finish it off with sweet maraschino cherries!

If you have a party coming up, make a double batch of these guys. Your guests will love them and they’ll be gone in no time, I promise!

What are pineapple tidbits?

Pineapple tidbits are canned pineapples that have been sliced in smaller pieces. You can find them in the canned fruit aisle alongside the classic pineapple rings in juice.

Should I drain the pineapple tidbits?

Yes, but reserve 1/2 cup of the juice for the batter. This gives the cake a sweet pineapple flavor as well.

Can yellow cake mix be used instead?

Yes, just mix the cake mix according to its package directions and top the pineapple in the muffin cups with the cake mix batter.

How to make pineapple upside down cupcakes from scratch:

In a small bowl, stir together brown sugar and melted butter. Divide mixture evenly among a greased muffin tin. Evenly sprinkle pineapple tidbits into each muffin cup as well.

In a medium bowl, beat flour, sugar, baking powder, butter, reserved pineapple juice, and egg. Divide evenly among muffin cups. Bake and cool.

Loosen edges of cupcakes with a knife and then invert cupcakes onto a wire rack. Garnish the top of each cupcake with a maraschino cherry.

Can these be made ahead of time?

Yes! Make these up to a day before a party or event and store cooled cupcakes in a covered container until ready to serve.

Can these cupcakes be frozen?

Yes, they can be frozen, however the texture of the brown sugar and butter topping with be slightly different after thawing.

More favorite cupcake recipes:

• Best Ever Mini Cheesecakes
• Lollipop Flower Cupcakes
• Triple Chocolate Cupcakes
• Chocolate Chip Cupcakes

If you liked this recipe for Pineapple Upside Down Cupcakes, leave a comment and a rating below this post!

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes recipe using brown sugar, pineapple tidbits, homemade cake batter, and maraschino cherries.

4.11 from 38 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pineapple upside down cupcakes recipe

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12 cupcakes

Calories: 236kcal

Author: Kelly Miller

Ingredients

For Pineapple Topping:

• ▢ 1/3 cup brown sugar
• ▢ 1/3 cup butter melted
• ▢ 20 oz pineapple tidbits drained and juice reserved

For cupcakes:

• ▢ 1 cup flour
• ▢ 3/4 cup sugar
• ▢ 1/2 tsp baking powder
• ▢ 1/2 cup reserved pineapple juice
• ▢ 1/4 cup butter softened
• ▢ 1 egg
• ▢ 12 maraschino cherries

Instructions

• Prepare the pineapple topping first. Stir together brown sugar and melted butter.
• Distribute mixture evenly among 12 muffin cups sprayed with non stick spray.
• Pat pineapple tidbits dry.
• Sprinkle pineapple tidbits evenly on top of brown sugar mixture in muffin cups. Set aside.
• In a mixing bowl, beat flour, sugar, baking powder, reserved pineapple juice, butter, and egg until smooth.
• Evenly distribute batter over pineapple tidbits in muffin tin.
• Bake at 350 degrees for 25 - 30 minutes or until a cake tester comes out clean.
• Cool cupcakes.
• Loosen edges of cupcakes with a knife.
• Place a wire rack over muffin tin and flip over to invert cupcakes onto the wire rack.
• Garnish each cupcake with a cherry before serving.

Video

Nutrition

Calories: 236kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 87mg | Potassium: 117mg | Fiber: 1g | Sugar: 28g | Vitamin A: 320IU | Vitamin C: 5.4mg | Calcium: 32mg | Iron: 0.8mg

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