These Pineapple Upside-Down Cupcakes are a delightful twist on the classic pineapple upside-down cake. With a caramelized brown sugar and butter topping, a juicy pineapple slice, and a cherry on top, these mini cupcakes are just as delicious as they are visually stunning. The soft, moist cupcake batter balances perfectly with the sweet and tangy pineapple layer, creating a mini dessert that’s full of tropical flavors.
These cupcakes are not only fun to make but also perfect for parties, picnics, or as a sweet treat after dinner. With individual servings, they’re easier to serve and enjoy than a traditional cake, and the caramelized pineapple topping adds a touch of elegance. Let’s get started on these delicious, tropical treats!
Ingredients
- Topping:
- ¼ cup butter, melted (57g)
- ½ cup brown sugar (100g)
- Pineapple slices or tidbits
- Maraschino cherries (optional)
- Cupcake Batter:
- 1½ cups all-purpose flour (about 188g)
- ½ cup sugar (100g)
- ½ cup unsalted butter, softened (113g)
- 2 large eggs
- ½ cup pineapple juice or milk (120ml)
- 1½ tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
