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