This recipe for Pineapple Upside Down Cupcakes lets you indulge in everything you love about classic pineapple upside-down cake in an easy-to-make and easy-to-serve package! Perfect for bringing to potucks, parties, or serving up as Easter dessert.
Cast iron skillets are a must in any southern kitchen and perfect for making cornbread, fried chicken, and of course, classic pineapple upside-down cake.
But if you don’t use your cast iron daily, it can be tricky to keep it in tip-top shape.
Enter the cupcake pan! No more spending hours seasoning a skillet, no more scraping out the over caramelized fruit, no more fuss.
Table of Contents
Mini Pineapple Cake
Each cupcake looks like a mini version of the original southern favorite. Vanilla cake topped with sugary pineapple, whipped cream, and a bright red maraschino cherry.
You get all the goodness of the full-sized cake in an individual package that’s easy to serve. These cupcakes are perfect for picnics, potlucks, luaus, BBQs, showers, Sunday dinner, or just because.
Why Make This Recipe
You only need a few ingredients to make this delicious recipe.
- Caramelized Pineapple – If you are a pineapple lover like I am, you just get it!
- Simple to Make – We’re baking these from scratch, but I promise this will be just as easy and way tastier than using a boxed mix.
- Easy Clean-Up – Use a non-stick cupcake mold. No more scrubbing or seasoning a cast-iron skillet.
- Perfect for sharing – These cupcakes look brilliant, all lined up on a tray. They are great for sharing at any gathering.
How To Make Pineapple Upside Down Cupcakes
Get the complete ingredients list and instructions from the recipe card below.
- Combine butter, sugar, flour, pineapple juice, and eggs to make the cake batter.
- Melt butter and sugar in a bowl and divide it between each of the cupcake molds in the pan.
- Add a pineapple slice to each cupcake mold.
- Pour in the batter, filling each mold three-fourths of the way full.
- Bake for 20 minutes at 350F / 180C or until a toothpick comes out clean.
To finish: allow the cupcakes to cool, remove them from the cupcake pan, top each one with whipped cream and a cherry, and then serve!
Tips For Success
- If you have trouble fitting the pineapple into your cupcake pan, you can slice the pineapple rings in half.
- You can also use a jumbo muffin pan and make 6 large cupcakes instead of 12 smaller ones.
- For easy removal, allow the cupcakes to cool for a few minutes then slide a knife around the edges before inverting onto a waxed paper lined tray.
- Whenever possible, serve these cupcakes warm and add a scoop of vanilla ice cream on the side. It’s the best way to enjoy them!
Delicious Variations
- Bake with a cherry – I topped my cupcakes with whipped cream and a cherry. You can bake the cherry into the cupcake by adding it to the mold when you add the pineapple.
- Add rum – Add a splash of rum to the brown sugar and butter mixture for a flavorful adults-only kick!
- Make pineapple whipped cream – Add 2 tablespoons of pineapple gelatin powder to the whipping cream and powdered sugar.
Make Ahead and Storage
- Prep – Make the cupcakes a day ahead and store them in the fridge until needed. Allow them to come to room temperature and top them with whipped cream and a cherry before serving.
- Store – Place the cupcakes in an airtight container and store them in the fridge for up to 4-5 days.
- Freeze – Cool the cupcakes completely and set them on a tray in the freezer for one hour. Remove the tray and wrap each cupcake with plastic wrap and foil or seal in a freezer-safe container. Use within 2 to 3 months. Defrost on the counter and top before serving.
FAQs
We think pineapple rings look adorable, but you can use what you have on hand. You will want to make sure you drain the pineapple well, especially if you use crushed pineapple
Yes, yes, and YES! Fresh pineapple is SO good!
More Dessert Recipes
- Easy Churros.
- Pineapple Muffins.
- Cherry Pie Sliders.
- Ice Cream Cookie Sandwich.
- Ice Cream Sandwich Cake.
- Texas Sheet Cake.
Serving Suggestions
- Melon Agua Fresca.
- Copycat Starbucks Pink Drink.
- Chick Fil A Frosted Lemonade.
- Caramel Frappe.
- Mocha Frappe.
Tools Needed
- Bakeware.
- Mixing bowls.
- Handy measuring cups and spoons.
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Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Upside Down Pineapple Cupcake Recipe:
Pineapple Upside Down Cupcakes
Equipment
Ingredients
Instructions
- Combine a ⅛ cup melted butter with the brown sugar, then add a portion to each of the 12 sections in your cupcake pan, Place one pineapple ring in each cupcake section.
- In a mixing bowl, whisk together the cup of melted butter with sugar, pineapple juice, and eggs.
- Stir in the flour, then add to each cupcake section, filling about ¾ from the top.
- Bake cupcakes at 350F / 180C for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow cupcakes to cool fully before removing from pan.
- Make whipped cream by beating cream and powdered sugar together until soft peaks form.
- Transfer whipped cream into a piping bag with and pipe onto the cupcakes with a star attachment. Garnish each cupcake with a cherry.
Notes
- If you have trouble fitting the pineapple into your cupcake pan, you can slice the pineapple rings in half.
- You can also use a jumbo muffin pan and make 6 large cupcakes instead of 12 smaller ones.
- For easy removal, allow the cupcakes to cool for a few minutes then slide a knife around the edges before inverting onto a waxed paper lined tray.
- Whenever possible, serve these cupcakes warm and add a scoop of vanilla ice cream on the side. It’s the best way to enjoy them!
- Prep – Make the cupcakes a day ahead and store them in the fridge until needed. Allow them to come to room temperature and top them with whipped cream and a cherry before serving.
- Store – Place the cupcakes in an airtight container and store them in the fridge for up to 4-5 days.
- Freeze – Cool the cupcakes completely and set them on a tray in the freezer for one hour. Remove the tray and wrap each cupcake with plastic wrap and foil or seal in a freezer-safe container. Use within 2 to 3 months. Defrost on the counter and top before serving.
Kai
Does this cake need any baking
Powder-soda-salt??