Easy Pineapple Upside Down Cupcakes
Easy Pineapple Upside Down Cupcakes are a tropical delight that transforms the classic dessert into individual treats. With a luscious layer of caramelized pineapple and a moist vanilla cupcake base, these cupcakes bring sunshine to any occasion. Perfect for birthdays, family gatherings, or simply as a sweet indulgence, each bite is bursting with flavor. Whip up this easy recipe and enjoy a mini vacation for your taste buds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 3 canned pineapple slices (in juice)
- 3 maraschino cherries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a small saucepan over low heat, melt 3 tablespoons of butter with 1/2 cup of brown sugar until bubbly. Pour into the bottom of each cupcake liner.
- Place one pineapple slice in each liner and add a cherry on top if desired.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- In another bowl, sift together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Fill each liner two-thirds full with batter and bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 cupcake (66g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added texture, mix in shredded coconut or chopped nuts. Substitute fresh pineapple for canned for enhanced flavor. Store leftovers in an airtight container at room temperature for up to three days.