Pineapple upside-down cupcakes

Pineapple upside-down cupcakes are a delightful twist on the classic pineapple upside-down cake, perfect for individual servings. Here’s a recipe for you to try:


For the topping:

  • 1/4 cup unsalted butter
  • 2/3 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained
  • Maraschino cherries, drained (optional)

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pineapple juice (reserved from the canned pineapple)
  • 1/4 cup milk


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
  2. In a small saucepan, melt the 1/4 cup of butter over medium heat. Once melted, add the brown sugar and stir until the sugar is dissolved and the mixture is smooth, about 2-3 minutes.
  3. Spoon a tablespoon of the brown sugar mixture into the bottom of each cupcake liner, spreading it out evenly.
  4. Place a pineapple slice on top of the brown sugar mixture in each cupcake liner. You can cut the slices to fit if needed. If desired, place a maraschino cherry in the center of each pineapple slice.
  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, until well combined. Add the vanilla extract and mix until incorporated.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and milk. Mix until just combined, being careful not to overmix.
  9. Spoon the batter evenly over the pineapple slices in the cupcake liners, filling each liner about 3/4 full.
  10. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  11. Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes.
  12. Carefully transfer the cupcakes to a wire rack to cool completely.
  13. Once cooled, gently remove the cupcake liners and serve the pineapple upside-down cupcakes with the pineapple slice facing up.

These pineapple upside-down cupcakes are sure to be a hit with their caramelized pineapple topping and moist, flavorful cake. Enjoy!

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