Pineapple Upside Down Cupcakes Recipes & Special Tips

These Pineapple Upside Down Cupcakes are a delicious twist on a classic dessert. 

The moist, fluffy cupcakes are topped with a layer of sweet, caramelized pineapple and a maraschino cherry for a pop of color. The combination of flavors is sure to please any crowd. 

The cupcakes are easy to make and require minimal ingredients. The pineapple topping can be made ahead of time and stored in the refrigerator until ready to use. 

Enjoy these Pineapple Upside Down Cupcakes as a special treat or as a unique dessert for any occasion.

Timing For Pineapple Upside Down Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Yield: 12 cupcakes

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Image Credit: allrecipes.com

Ingredients

-1/2 cup (1 stick) butter

-1 cup packed light brown sugar

-1 can (20 ounces) pineapple slices in juice, drained

-1/2 cup chopped pecans

-1 box (18.25 ounces) yellow cake mix

-3 large eggs

-1/2 cup vegetable oil

-1/3 cup pineapple juice

-1 teaspoon vanilla extract

-1/2 cup maraschino cherries, halved

Image Credit: the-girl-who-ate-everything.com

Directions

1. Preheat Oven To 350°F (175°C).

To make Pineapple Upside Down Cupcakes, the first step is to preheat the oven to 350°F (175°C). This is important to ensure that the cupcakes are cooked evenly and thoroughly. 

To begin preheating the oven, set the temperature to 350°F (175°C) and wait for the oven to reach the desired temperature. 

This usually takes about 10 minutes. Once the oven is preheated, the cupcakes can be prepared. 

Start by combining the dry ingredients in a bowl, such as flour, baking powder, and sugar. In a separate bowl, mix the wet ingredients, such as eggs, butter, and vanilla extract. 

Then, fold the wet ingredients into the dry ingredients until the batter is smooth. Finally, pour the batter into the cupcake liners and place them in the preheated oven. 

Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool before adding the pineapple upside-down topping.

2. Grease A 12-Cup Muffin Tin.

To make Pineapple Upside Down Cupcakes, the first step is to grease a 12-cup muffin tin.

This is an important step as it will ensure that the cupcakes don’t stick to the tin when they are ready to be removed. To grease the tin, you can use either butter or a non-stick cooking spray. 

Make sure to coat the entire inside of the tin, including the top of each cup. Once the tin is greased, you can move on to the next step of the recipe.

3. In A Medium Bowl, Mix Together 1/2 Cup (115g) Of Melted Butter

1 cup (200g) of light brown sugar, and 1/2 teaspoon of ground cinnamon.

Making Pineapple Upside Down Cupcakes is a delicious way to enjoy the classic dessert. The first step is to preheat the oven to 350°F (175°C). 

Then, in a medium bowl, mix together 1/2 cup (115g) of melted butter, 1 cup (200g) of light brown sugar, and 1/2 teaspoon of ground cinnamon. This mixture will be used to coat the bottom of the cupcake pan. 

Next, arrange pineapple slices in the bottom of the pan. Place a maraschino cherry in the center of each pineapple slice. 

Then, spoon the butter and sugar mixture over the pineapple slices. Finally, prepare the cupcake batter according to the recipe instructions and spoon it over the pineapple slices. 

Bake the cupcakes for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before inverting them onto a plate and serving. Enjoy!

4. Spread The Mixture Evenly In The Bottom Of The Muffin Tin.

To make pineapple upside-down cupcakes, the fourth step is to spread the mixture evenly in the bottom of the muffin tin. 

To do this, use a spoon or spatula to scoop the mixture out of the bowl and spread it over the bottom of the muffin tin. 

Make sure that the mixture is evenly distributed and that there are no gaps or air pockets. Once the mixture is spread out, use a fork to press it down lightly into the tin. 

This will help the cupcakes to bake evenly and prevent them from sticking to the tin. Finally, place the muffin tin in the oven and bake for the recommended time. 

Once the cupcakes are done baking, let them cool before turning them out of the tin. Enjoy your delicious pineapple upside-down cupcakes!

5. Arrange Pineapple Slices In The Bottom Of Each Cup.

Arranging pineapple slices in the bottom of each cup is the first step in making pineapple upside-down cupcakes. Start by cutting the pineapple into thin slices. 

Then, take each cupcake liner and place a single pineapple slice in the bottom of each cup. 

Make sure the pineapple slices are evenly distributed and that each cupcake liner has a single slice. 

Once all the pineapple slices are in place, you can begin to prepare the cake batter. 

Mix together the dry ingredients, such as flour, baking powder, and salt. Then, in a separate bowl, cream together the butter and sugar until light and fluffy. 

Add in the eggs, one at a time, and mix until combined. Finally, add in the wet ingredients, such as the milk and vanilla extract, and mix until everything is combined. 

Now you are ready to pour the cake batter into the cupcake liners, over the pineapple slices.

6. In A Large Bowl, Whisk Together 2 Cups (250g) Of All-Purpose Flour

2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Making pineapple upside-down cupcakes is a fun and delicious way to enjoy a classic dessert. The first step is to preheat the oven to 350 degrees Fahrenheit. 

In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. 

In a separate bowl, cream together 1/2 cup (115g) of butter and 1 cup (200g) of granulated sugar until light and fluffy. 

Add 2 large eggs, one at a time, and beat until combined. Then, add 1 teaspoon of vanilla extract and 1/2 cup (120ml) of milk and mix until combined. 

Next, add the dry ingredients to the wet ingredients and mix until just combined. Grease a 12-cup muffin tin and line each cup with a pineapple slice. 

Divide the batter among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cupcakes to cool for 10 minutes before inverting them onto a wire rack to cool completely. Finally, top with a dollop of whipped cream and a maraschino cherry before serving. Enjoy!

7. In A Separate Bowl, Whisk Together 1/2 Cup (115g) Of Melted Butter

1 cup (200g) of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, and 1/2 cup (120 ml) of milk.

Making pineapple upside-down cupcakes is a delicious way to enjoy a classic dessert. 

To begin, preheat the oven to 350°F (177°C). Grease a 12-cup muffin tin with butter or cooking spray. Place a pineapple ring in each cup and top with a maraschino cherry. 

In a separate bowl, whisk together 1/2 cup (115g) of melted butter, 1 cup (200g) of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, and 1/2 cup (120 ml) of milk. 

In a medium bowl, whisk together 1 and 1/2 cups (190g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Slowly add the wet ingredients to the dry ingredients and mix until just combined. 

Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve the cupcakes with a dollop of whipped cream or a scoop of ice cream. Enjoy!

8. Pour The Wet Ingredients Into The Dry Ingredients And Mix Until Just Combined.

For a delicious Pineapple Upside Down Cupcake, begin by preheating the oven to 350 degrees Fahrenheit. Next, prepare the cupcake batter by combining the dry ingredients in a large bowl. 

This includes 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. In a separate bowl, mix together the wet ingredients. 

This includes 1/3 cup of vegetable oil, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and 2 large eggs. Once the wet ingredients are mixed, pour them into the dry ingredients and stir until just combined. 

Do not overmix. Grease a 12-cup muffin tin and place a pineapple ring in each cup. Top each cup with a tablespoon of brown sugar and a maraschino cherry. 

Finally, spoon the cupcake batter into the muffin tin, filling each cup about two-thirds full. 

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before serving. Enjoy!

9. Divide The Batter Evenly Among The Muffin Cups.

To make Pineapple Upside Down Cupcakes, begin by preheating the oven to 350°F. Grease a 12-cup muffin tin with butter or non-stick spray. Arrange pineapple slices in the bottom of each cup. 

Sprinkle brown sugar over the pineapple slices. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

Add the vanilla extract and mix until combined. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. 

Finally, divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely. Once cooled, top with a dollop of whipped cream and a maraschino cherry. Enjoy!

10. Bake For 20-25 Minutes.

Baking Pineapple Upside Down Cupcakes is a simple and delicious way to enjoy a classic dessert. To begin, preheat your oven to 350 degrees Fahrenheit. 

Grease a muffin tin with butter or non-stick cooking spray. Place a pineapple ring in the bottom of each cupcake tin. Sprinkle a tablespoon of brown sugar over each pineapple ring. 

Place a maraschino cherry in the center of each pineapple ring. In a bowl, mix together the cake mix, eggs, oil, and water according to the instructions on the box. 

Divide the batter evenly among the cupcake tins, filling each one about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Serve the cupcakes warm or at room temperature. Enjoy!

11. Let Cool For 10 Minutes Before Inverting Onto A Wire Rack.

Once the pineapple upside-down cupcakes has been baked, it is important to let them cool for 10 minutes before inverting them onto a wire rack. 

This cooling period allows the cupcakes to settle and helps to prevent them from crumbling when inverted. 

To begin, remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Once the cupcakes have cooled, run a knife around the edges of the pan to loosen the cupcakes. 

Place a wire rack on top of the cupcakes and carefully invert the pan to release the cupcakes onto the wire rack. Allow the cupcakes to cool completely before serving.

12. Serve Warm Or At Room Temperature. Enjoy!

Once you have made the Pineapple Upside Down Cupcakes, it is time to serve them. Begin by taking them out of the oven and allowing them to cool for at least 10 minutes. 

Once the cupcakes have cooled, carefully remove them from the pan and place them on a serving plate. If desired, you can sprinkle a little powdered sugar on top for a decorative touch. 

If the cupcakes are to be served warm, place them in a preheated oven at 350°F for a few minutes. 

If they are to be served at room temperature, simply leave them out on the counter. Finally, enjoy the delicious Pineapple Upside Down Cupcakes with friends and family!

Nutrition Facts (Per Serving)

  • Serving Size: 1 cupcake
  • Calories: 259
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 53mg
  • Sodium: 191mg
  • Total Carbohydrate: 41g
  • Dietary Fiber: 1g
  • Sugars: 28g
  • Protein: 2g

PINEAPPLE UPSIDE DOWN CUPCAKES – The Scran Line

Special Tips

1. Use a light-colored cupcake tin to ensure even baking.

2. Make sure to use a non-stick cooking spray to ensure the cupcakes don’t stick to the tin.

3. When adding the pineapple rings to the top of the cupcakes, press them lightly into the batter to ensure they stay in place during baking.

4. When adding the caramelized sugar and butter to the bottom of the cupcake tin, be sure to spread it evenly over the entire surface.

5. If you don’t have a cupcake tin, you can use a muffin tin instead.

6. Allow the cupcakes to cool completely before flipping them over onto a plate.

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