Pineapple Upside Down Cupcakes From Scratch
These Pineapple Upside Down Cupcakes come together in just 30 minutes, but they look like they took way more effort than that. Canned pineapple is the real star here, bringing that sweet, tangy flavor you can’t get any other way. After making these I noticed a few things make or break the result: pat the pineapple completely dry before it goes in the tin, or the extra moisture will make the cupcakes soggy instead of tender. And don’t skip the 10 minute cool-down in the pan before flipping; that’s what gives the glaze time to set so it releases clean instead of falling apart. These are easier to make than they look!
These Pineapple upside down cupcakes are just like a classic pineapple upside down cake but made into individual servings! Don’t be intimidated by the recipe, it’s actually super simple to make and it has that wow factor when you flip the cupcakes over revealing the pretty pineapple and cherry design.
As a trained pastry chef, I have made many homemade cupcake recipes, but not many that have a built in design like these. To make these cupcakes you’ll pour a brown sugar glaze on the bottom of the muffin tin, then top with pineapple and cherry. Then you’ll pour the batter in, bake and flip!
Out will come a moist and flavorful pineapple upside down cupcake. After they cool you can top them with a chantilly cream, or just leave them plain. They are delicious either way!
You can also make a pineapple upside down bundt cake and impress all your guests! They dont have to know how easy it truly is.
Ingredients you need
Canned Pineapple (slices or pieces) – The canned pineapple is a key ingredient in this recipe, adding a sweet and tangy.
It’s easiest to use canned pineapple for this recipe. You can use either pineapple rings/slices or already cut pieces or chunks.
Some cupcake tins are not big enough to fit the pineapple slices. If yours isn’t, use the pieces instead. If they are really chunky or large pieces, cut them in half.
What to do step by step
Top with whipped cream or powdered sugar for garnish. Enjoy!
TIPS FOR RECIPE SUCCESS
- To prevent the cupcakes from sticking to the muffin tin, be sure to use a baking spray that contains flour or butter and flour. You can also use cupcake liners if you prefer.
- When making the brown sugar glaze, make sure to melt the butter and brown sugar over low-medium heat. If the heat is too high, the mixture can burn and become bitter.
- Allow the cupcakes to cool for at least 10 minutes in the pan before removing them. This will give the brown sugar glaze time to set and prevent the cupcakes from falling apart when you remove them from the pan.
From Scratch Pineapple Upside Down Cupcakes
Ingredients
- 20 oz pineapple slices, canned, or pieces (if using slices you need 2 cans)
- ½ cup unsalted butter
- ¾ cup brown sugar
- Maraschino cherries, 1 jar
- 1 ¼ cup flour, 160g
- ¾ cup granulated sugar, 150g
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- ¾ cup pineapple juice
- ¼ cup vegetable oil
- 1 egg
- 2 tsp vanilla extract, (optional)
Instructions
- Preheat the oven to 350° F and spray a muffin tin with baking spray- preferably one that is made with flour.
- Drain the pineapple can, reserving ¾ cup of juice. Dry the pineapple slices or pieces well.
- In a small pot add the ½ cup unsalted butter and ¾ cup brown sugar and melt over low- medium heat.
- Add 1 tbsp of the brown sugar mixture to the bottom of each muffin tin.
- If using pineapple slices/rings- add one to the bottom of your muffin tin with a cherry in the middle. My muffin tin was too small for the ring to fit nicely so I cut it into chunks.
- If using chunks/pieces– use 3-4 pieces around the muffin tin and place a cherry in the center. If they are very chunky slice them in half.
- In a large mixing bowl combine the 1 ¼ cup all purpose flour, ¾ cup sugar,1 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
- Next add in the ¾ reserved pineapple juice, 1/4 cup vegetable oil, 1 egg, and 2 tsp vanilla extract if using. Mix until combined but do not over mix.
- Fill each cup ⅔ of the way full. Do not overfill. You may have a small amount of batter left over. Bake for 18 minutes.
- Cool for 10 minutes in the pan then use a knife to go around the edges of each muffin tin.
- Set a wire rack over a parchment covered sheet tray and invert the cupcakes onto the wire rack and let cool completely.
- Top with whipped cream or powdered sugar for garnish (optional).
I’m preparing to make this recipe because it’s one of the few made from scratch. Was hoping your notes would give directions for using fresh pineapple that does not offer 3/4 cup of juice.
What do you suggest?
Thanks!
Jo in MI
Hmm, firstly, thanks for choosing this recipe! You would still need to add 3/4 cup liquid to the recipe but if you are using fresh pineapple you can add in 3/4 cup orange juice, or any kind of cows or plant based milk. Please let me know how you like it!
Cute and tasty! Will make these again!
YAY! so cute right?! Thanks so much Susan!
These were delicious and maybe even better than the actual full size cake! Will def make them again!!
Yay! Better than the full size cake is the best compliment! So glad you loved them. Thank you so much for coming back to let me know and for the 5 star rating, I really appreciate it!