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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.
Table of Contents
- What are Pineapple Upside Down Cupcakes?
- Ingredients
- Step by Step Instructions
- Recipe Tips
- How to Get Out of the Cupcake Tin
- Frequently Asked Questions
- More Cupcake Recipes
- Pineapple Upside Down Cupcakes Recipe
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
Can I Make in Advance?
I prefer these to be made the day that they are going to be served but you can definitely make them 1 day ahead of time as well.
If you make ahead of time, I recommend making them based on the recipe. Let them cool at room temperature and then store them in the refrigerator until you are ready to serve.
How to Store Leftovers
Once these cupcakes have cooled at room temperature, I store them in an airtight container in the refrigerator. As long as they are stored correctly, these cupcakes should last up to 5-7 days in the refrigerator.
How to Keep from getting Soggy
I have made these plenty of times and have learned to never add any extra liquid to the cake batter. Ensure that you are preparing the cake mix based on the package instructions on the back and just replace the water with pineapple juice.
Also, make sure that the pineapple is well drained before adding the pineapple to the muffin tins.
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.
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Pineapple Upside Down Cupcakes
5 from 9 votes
You have to try these pineapple upside down cupcakes. You can the flavor of pineapple upside down cake but in the convenience of cupcakes. I know you will love them.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 24
Cuisine American
Course Dessert
Calories 192
Author Carrie Barnard
Ingredients
- 20 oz canned Pineapples
- 1 box Yellow Cake Mix
- 1/2 cup Vegetable Oil
- 1 cup Pineapple Juice
- 3 Eggs
- 1/3 cup melted Butter
- 2/3 cup Brown Sugar
- 24 Marischino Cherries
Instructions
Preheat oven to 350.
Cut pineapple rings into quarters.
Spray muffin pan with non stick spray.
Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
In another bowl combine melted butter and brown sugar and stir until blended.
Spoon 2 teaspoons of butter mixture into each cup.
Place pineapple pieces in a circle around bottom with cherry in center.
Fill each cup 2/3 full with batter.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Allow to cool in pan for 5 minutes.
Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.
Recipe Notes
This is a fun recipe, because you get the deliciousness of pineapple upside down cake but in the convenience of cupcakes.
Nutrition Facts
Calories 192kcal, Carbohydrates 28g, Protein 1g, Fat 8g, Saturated Fat 5g, Cholesterol 27mg, Sodium 189mg, Potassium 51mg, Sugar 19g, Vitamin A 125IU, Vitamin C 11.3mg, Calcium 60mg, Iron 0.7mg
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About the Author
Hi, I’m Carrie. Welcome to Eating on a Dime!
I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!