Pineapple Upside Down Cupcakes Recipe (2024)

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I have a super fun recipe for you today – Pineapple Upside Down Cupcakes Recipe. I think it is safe to say that we love cupcakes around here.

This is a great recipe, because you get the deliciousness of pineapple upside down cake but in the convenience of cupcakes.

They are perfect to serve on a warm summer or day, a Baby Shower brunch a Mother’s day brunch, or just because.

Make sure you try some of our delicious cupcakes. I know you will find more your family will love. You may even like this Pineapple Upside Down Pancakes or Pineapple Fluff.

What are Pineapple Upside Down Cupcakes?

If you love pineapple upside cake, you are going to love these easy pineapple upside down cupcakes. They have all the flavors of the traditional cake but they are in a cupcake form!

For these pineapple upside down cupcake, we’re starting with a delicious yellow cupcake and we top each one with brown sugar, butter, pineapple and cherry!

Ingredients

• Canned Pineapples
• Yellow Cake Mix
• Vegetable Oil
• Pineapple Juice
• Eggs
• Melted Butter
• Brown Sugar
• Maraschino Cherries

This is all you need to make these delicious and easy upside down pineapple cupcake recipe. Scroll to the bottom for the full recipe and ingredients.

Step by Step Instructions

• Step 1 – Preheat oven to 350 degrees F and spray a muffin tin with non stick cooking spray.

Step 2 – Then remove the pineapple from the can and cut the pineapple rings into quarters.

Step 3 – Next combine the cake mix, pineapple juice, oil and eggs in a mixing bowl and beat on low until incorporated. I used a hand held mixer for this step but a stand up mixer would work great too!

Step 4 – In a separate large bowl combine the melted butter and brown sugar and stir by hand until well blended. Then spoon approximately 2 teaspoons of the brown sugar butter mixture into each cup of the muffin tin.

Step 5 – Place the pineapple chunks in a circle around bottom with a maraschino cherry in center. Then fill each cup 2/3 full with the cake batter.

• Step 6 – After all the muffin tins have been assembled, bake in the preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.
• Step 7 – After the cook time, leave the cooled cupcakes for at least 5 minutes in the pan.

Recipe Tips

• For the Pineapple, I like to use a pineapple slice as I find that they are easier to drain and work with. You can also use canned pineapple tidbits or crushed pineapple as well. Just make sure that either are well drained before place them in the muffin cups.
• Cookie Scoop – I use a cookie scoop to fill the cupcake liners with the cake batter. I find that this really helps speed up that process and makes sure I don’t overfill the cupcake tins. If you don’t have a cookie scoop, a ¼ cup works great for filling the muffin tins too.
• Combining Ingredients – Using a electric mixer or stand up mixer makes making the cake batter quick and easy.
• Rest Cupcakes – Don’t forget to allow them to sit for 5 minutes before attempting to remove from the pan. They will fall apart if you try to remove them right out of the oven.

How to Get Out of the Cupcake Tin

The main problem you might have with these is getting the cupcakes out of your cupcake pan. Some people don’t have problems, but to prevent any frustration, I highly recommend buying a 12 cup silicone muffin pan.

They make baking a breeze and everything you bake in them comes out perfectly for stress free baking. If you use a regular muffin pan, run a butter knife around edges of each cup, Then invert onto baking sheet to remove cupcakes.

Allow the cupcakes to cool completely on the baking sheet lined with waxed paper (for easy clean up) before serving.

Frequently Asked Questions

More Cupcake Recipes

• Orange Soda Cupcakes
• Easy Carrot Cake Cupcakes
• Angel Food Cupcakes
• Strawberry Lemonade Cupcakes

We love to hear from you. If you make these Pineapple Upside Down Cupcakes Recipe, please leave us a comment.