Miniature Pineapple Upside-Down Cupcakes: Sweet, Tangy, and Perfectly Bite-Sized
If you love the classic charm of a pineapple upside-down cake but want something more portable and fun, these Miniature Pineapple Upside-Down Cupcakes are the answer. Bursting with sweet pineapple, caramelized brown sugar, and a moist, buttery cake base, these cupcakes are perfect for parties, picnics, or just a little personal indulgence.
Ingredients
For the topping:
- 2 tablespoons unsalted butter, melted
- ¼ cup brown sugar, packed
- Pineapple slices (fresh or canned, cut into small circles)
- Maraschino cherries (optional)
For the cake:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat and prepare:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it. - Make the topping:
Pour 1 teaspoon of melted butter into each cupcake cup. Sprinkle a little brown sugar over the butter, then place a pineapple slice on top. If desired, add a maraschino cherry in the center of each pineapple ring. - Prepare the cake batter:
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. - Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour. Mix until smooth.
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- Fill the cupcake cups:
Spoon the batter over the pineapple and brown sugar, filling each cup about 2/3 full. - Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5–10 minutes in the pan. - Invert and serve:
Carefully flip the cupcakes onto a serving plate so the pineapple side is on top. Serve warm or at room temperature.
Tips for Perfect Mini Upside-Down Cupcakes
- Use fresh or canned pineapple: Fresh gives a juicier flavor, while canned is sweeter and consistent.
- Caramelization matters: Don’t skip the brown sugar—it creates the signature caramel topping.
- Mini muffin pans work well: Adjust baking time slightly if using smaller or larger pans.
These bite-sized treats are a fun twist on a retro favorite. Sweet, tangy, and delightfully portable, they’re perfect for entertaining or simply satisfying your pineapple dessert cravings.
