Pineapple Right Side Up Cupcakes
Discover the irresistible charm of Pineapple Right Side Up Cupcakes, a playful twist on the classic pineapple upside-down cake! These individual treats combine fluffy, vanilla-scented cake with a caramelized topping of sweet brown sugar, juicy pineapple slices, and bright maraschino cherries. Made with a splash of pineapple juice for extra tropical flavor and baked to golden perfection, these cupcakes not only look stunning but taste like a sunny island getaway in every bite. Perfect for parties, picnics, or an everyday indulgence, these cupcakes are easy to prepare and deliver a delightful blend of buttery richness and fruity sweetness. Serve them warm for gooey decadence or enjoy them cooled with a dollop of whipped cream. With just 20 minutes of prep time and wholesome pantry staples, this small-batch recipe makes 12 crowd-pleasing cupcakes you'll want to bake again and again.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 0.5 cup milk
- 0.25 cup pineapple juice
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 6 rings pineapple rings (canned)
- 12 pieces maraschino cherries
- 0.5 cup light brown sugar
- 0.25 cup unsalted butter (melted, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 12-count muffin tin.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a large bowl, use a hand or stand mixer to cream the softened butter. Gradually add the milk, pineapple juice, and vanilla extract, mixing until smooth.
Add the eggs one at a time to the wet mixture, beating well after each addition.
Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
In a small bowl, mix together the melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Cut the pineapple rings in half (to fit into the muffin tin) and place one half in each cup, pressing lightly into the brown sugar mixture. Add a maraschino cherry to the center of each pineapple slice.
Divide the cupcake batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the tin from the oven and let the cupcakes cool for 5 minutes. Run a knife around the edges of each cupcake to loosen them, then carefully invert the tin onto a baking sheet or plate to remove the cupcakes.
Serve warm or allow them to cool completely before enjoying. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 29.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
