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Pineapple Upside Down Cupcakes

These Pineapple Upside Down Cupcakes are a fun twist on the classic dessert, featuring moist cake with tropical flavors and a delightful cherry topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the topping
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 12 pieces maraschino cherries, halved
  • 1 cup pineapple chunks (or crushed pineapple, drained) Drain well to avoid sogginess.
For the cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a small bowl, mix melted butter and brown sugar together. Pour this mixture evenly into the bottom of each cupcake liner.
  3. Place pineapple chunks and half a cherry on top of the butter mixture in each liner.
Baking
  1. In a separate bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  2. Add milk, vegetable oil, vanilla extract, and the egg to the dry ingredients. Mix until just combined.
  3. Pour the batter over the pineapple topping in each cupcake liner.
  4. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  5. Allow to cool for a few minutes, then invert the cupcakes onto a serving platter.

Notes

Serve warm for the best taste. They can be paired with a scoop of vanilla ice cream or whipped cream. Make sure to store in an airtight container; they last three days at room temperature or up to a week in the fridge.