Ohhh these are such a fun twist on the classic đđ§âsweet, sticky, and perfectly cute. Hereâs a Pineapple Upside-Down Cupcakes recipe thatâs easy, moist, and guaranteed to wow.
đ Pineapple Upside-Down Cupcakes
Ingredients
Topping
Âź cup butter, melted
½ cup brown sugar
Pineapple rings or chunks (canned, drained)
Maraschino cherries, halved (optional)
Cupcake Batter
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
Âź tsp salt
½ cup butter, softened
ž cup sugar
2 large eggs
½ cup pineapple juice (from the can)
½ cup milk or yogurt
1 tsp vanilla extract
Instructions
Preheat oven to 180°C (350°F). Grease a muffin tin well.
Prepare the topping Mix melted butter and brown sugar. Spoon about 1 tablespoon into each muffin cup. Add a pineapple piece and a cherry in the center.
Make the batter In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until light. Add eggs one at a time, then vanilla. Mix in pineapple juice and milk. Gently fold in dry ingredients.
Assemble Spoon batter over pineapple, filling cups about ž full.
Bake Bake 20â25 minutes, until golden and a toothpick comes out clean.
Flip & serve Let cool 5 minutes, then carefully invert onto a tray. Serve warm or at room temperature đ
Tips for Perfect Cupcakes â¨
Donât let them cool too long before flippingâcaramel sets fast
Use crushed pineapple for a more even topping
Add a pinch of cinnamon to the brown sugar for extra depth
