Description
Delicious individual-sized pineapple upside-down cupcakes featuring caramelized pineapple rings and a moist vanilla cake base.
Ingredients
Scale
- 1 can pineapple rings
- Butter
- Brown sugar
- Maraschino cherries
- All-purpose flour
- Baking powder
- Salt
- Milk
- Vanilla extract
- Eggs
- Granulated sugar
- Pineapple juice (from can)
Instructions
- Prepare muffin tins with butter and brown sugar mixture
- Place pineapple rings and cherries in tins
- Mix dry ingredients in one bowl
- Combine wet ingredients in another bowl
- Mix wet and dry ingredients together
- Pour batter over pineapple
- Bake until a toothpick comes out clean
- Let cool slightly before inverting
Notes
- Can substitute butter with coconut oil for dairy-free version
- Use almond or coconut milk for dairy-free option
- Fresh pineapple can be used instead of canned
- Can be made in mini muffin tins (12-15 minutes baking time)
- Alternative baking vessels like cake pan or cast-iron skillet can be used
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pineapple upside-down cupcakes, individual pineapple cakes, mini pineapple upside down cakes, tropical cupcakes
