Description
Mini Pineapple Upside-Down Cupcakes are the ultimate bite-sized treat that brings a tropical twist to your dessert table. These cupcakes flip the classic cake into handheld delights—sweet pineapple, sticky caramelized brown sugar, and a pop of maraschino cherry, all nestled under a fluffy vanilla cake. Perfect for quick breakfast ideas, easy dessert recipes, and party food ideas, they’re moist, charming, and guaranteed to impress. Whether you’re looking for a healthy snack alternative or cute brunch food, this easy recipe checks all the boxes.
Ingredients
2 tablespoons unsalted butter, melted
4 tablespoons brown sugar
4 pineapple slices (from canned, in juice), cut into thirds
12 maraschino cherries
1 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup granulated sugar
1⁄4 cup unsalted butter, softened
2 large eggs
1⁄2 cup milk
1 teaspoon vanilla extract
Instructions
1. Drain the pineapple slices and cherries. Cut each pineapple slice into thirds and set aside.
2. Grease a standard 12-cup muffin tin generously with butter or nonstick spray.
3. Pour about ½ teaspoon of melted butter into each muffin cup, followed by 1 teaspoon of brown sugar.
4. Place a piece of pineapple in each cup and press a maraschino cherry in the center.
5. In a bowl, whisk together flour, baking powder, and salt. Set aside.
6. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
7. Add eggs one at a time, then mix in vanilla extract.
8. Alternate adding the dry ingredients and milk to the batter, mixing until just combined.
9. Spoon the batter over the pineapple in the muffin cups, filling each about ¾ full.
10. Bake at 350°F (175°C) for 20–25 minutes until golden and a toothpick comes out clean.
11. Let cool for 5 minutes, then place a tray on top and flip the pan to release the cupcakes.
12. Cool completely before serving or store as needed.
Notes
Always grease the muffin pan generously to ensure the cupcakes release cleanly.
Let the cupcakes rest exactly 5 minutes before flipping to avoid sticking.
For extra flavor, brush the top with pineapple juice after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: mini pineapple upside-down cupcakes, easy dessert, tropical cupcake, brunch recipe