Go Back

Pineapple Upside Down Cupcakes

A delightful twist on the classic dessert, these Pineapple Upside Down Cupcakes are perfect for parties or a sweet treat at home, featuring a burst of tropical flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/4 cup Unsalted butter, melted
  • 1/2 cup Light brown sugar
  • 4-5 slices Canned pineapple rings Fresh pineapple can be used as a substitute.
For the Cupcake Batter
  • 1/3 cup Pineapple juice
  • 1 cup All-purpose flour Can be substituted with gluten-free blend.
  • 3/4 cup Granulated sugar Coconut sugar or white sugar can be used.
  • 1/4 cup Vegetable oil
  • 1 large Egg
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
  3. In a bowl, melt the butter and mix in the brown sugar until combined.
  4. Place a slice of pineapple in the bottom of each cupcake liner and pour a bit of the butter mixture over each slice.
Batter Preparation
  1. In another bowl, mix together the flour, granulated sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the vegetable oil, egg, pineapple juice, and milk.
  3. Combine the wet and dry ingredients, stirring until just mixed.
Baking
  1. Pour the batter evenly over the pineapples in each cupcake liner.
  2. Bake for 20-25 minutes, or until a toothpick comes out clean.
  3. Let cool slightly in the tin, then invert onto a plate and serve!

Notes

Best served slightly warm or at room temperature. Serve them on their own or with a scoop of vanilla ice cream. A sprinkle of powdered sugar or caramel sauce adds a nice touch.