Pineapple Upside-Down Cupcakes 🍍🧁🍒✨
Mini versions of the classic pineapple upside-down cake—sweet, moist cupcakes topped with caramelized pineapple chunks and cherries. Perfect for parties or everyday indulgence.
Ingredients
For the Topping
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 can (20 oz) pineapple rings, drained and cut into small chunks
- Maraschino cherries, halved
For the Cupcakes
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or yogurt
- ½ cup milk
Instructions 👩🍳
- Prepare topping: Mix melted butter and brown sugar. Spoon into muffin cups. Place pineapple chunks and a cherry half in each cup.
- Make batter: In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla. Mix in sour cream, then alternate adding dry ingredients and milk until smooth.
- Fill cups: Spoon batter over pineapple topping, filling each cup about ¾ full.
- Bake: Bake at 350°F (175°C) for 20–25 minutes until golden and a toothpick comes out clean.
- Invert: Cool for 5 minutes, then carefully invert cupcakes onto a tray to reveal the caramelized topping.
- Serve: Enjoy warm or at room temperature.
Tips
- Extra flavor: Add a pinch of cinnamon to the brown sugar topping.
- Variation: Use crushed pineapple instead of chunks for a smoother top.
- Serving idea: Pair with whipped cream or vanilla ice cream.
Caption & Engagement
Caption: “Pineapple Upside-Down Cupcakes—mini, moist, and topped with caramelized pineapple 🍍🧁🍒✨”
- Comment prompt: “Would you enjoy them warm or chilled?”
- Rotating closers: “Save for your next baking day.” • “Tag a friend who loves fruity desserts.” • “Caramelized pineapple, fluffy cake.”