Pineapple upside-down cupcakes

Pineapple upside-down cupcakes are a delightful twist on the classic pineapple upside-down cake. Here’s a simple recipe to make them:


  • 1/4 cup (55g) unsalted butter
  • 2/3 cup (130g) packed light brown sugar
  • 6-8 canned pineapple rings, drained
  • Maraschino cherries (optional)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) pineapple juice (from the canned pineapple)
  • 1/4 cup (60ml) milk


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a small saucepan, melt 1/4 cup of butter over medium heat. Once melted, add the brown sugar and stir until it’s completely dissolved and the mixture is smooth.
  3. Divide the melted butter and brown sugar mixture evenly among the cupcake liners, placing about a tablespoon in each.
  4. Place a pineapple ring on top of the butter and sugar mixture in each cupcake liner. If desired, you can place a maraschino cherry in the center of each pineapple ring.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  8. In a separate bowl, combine the pineapple juice and milk.
  9. Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice and milk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  10. Spoon the batter evenly over the pineapple rings in the cupcake liners, filling each liner about 2/3 full.
  11. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  12. Allow the cupcakes to cool in the muffin tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
  13. Once cooled, you can optionally serve the cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Enjoy your delicious pineapple upside-down cupcakes!

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