Pineapple Upside Down Cupcakes
These Pineapple Upside Down Cupcakes are a delicious homemade dessert featuring pineapple, brown sugar, butter and a cherry on top! Perfect for an everyday dessert, grand-and-go treat or to put out for a party!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 servings
- 1/4 cup butter
- 2/3 cup brown sugar
- 14- oz pineapple rings canned or fresh
- 6 maraschino cherries
- 2 large eggs
- 2/3 cup sugar
- 4 tbsp pineapple juice
- 1 tsp vanilla
- 2/3 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350°F. Spray a jumbo size muffin pan thoroughly with nonstick cooking spray.
In a small saucepan, melt the butter over medium heat, and whisk in brown sugar until blended.
Spoon about 2 tablespoons of topping mixture into each muffin cup, and then place a pineapple ring and cherry on top.
In a medium bowl, beat eggs and sugar until smooth. Mix in pineapple juice, vanilla, flour, baking powder and salt.
Divide batter evenly across 6 muffin cups and bake for 20-25 min until golden brown.
Remove from oven and cool for 5 min before running a knife around the outside of each cake.
Place a cooling rack on top of muffin pan and quickly invert to unmold. Bang on counter to help loosen cakes. Serve and enjoy!
Calories: 367kcal | Carbohydrates: 67g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 359mg | Potassium: 195mg | Fiber: 1g | Sugar: 56g | Vitamin A: 7% | Vitamin C: 11% | Calcium: 12% | Iron: 9%