Mini Pineapple Upside-Down Cupcakes

Directions

Step 1: Preheat Oven & Prep Muffin Tin

Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners.

Step 2: Prepare Topping

In a small bowl, combine melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into the bottom of each cupcake liner. Place a piece of pineapple and a cherry on top of the sugar in each cup.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 4: Cream Butter & Sugar

In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5: Combine Batter

Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6: Fill Cupcake Liners

Spoon batter over the pineapple and brown sugar mixture, filling each cup about 2/3 full.

Step 7: Bake

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Invert

Allow cupcakes to cool in the pan for 5–10 minutes. Carefully invert onto a serving plate so the pineapple and cherry are on top.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy

Variations & Substitutions

• Tropical Twist: Add diced mango or kiwi along with the pineapple for extra tropical flavor.
• Mini Batch: Make 12 smaller cupcakes using a standard 12-cup muffin tin, adjusting baking time to 15–18 minutes.
• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
• Sweet Swap: Replace brown sugar with coconut sugar for a subtle caramel-like taste.

Serving Suggestions