Pineapple upside-down cupcake recipe: A mini classic
But let’s not overlook its charming little sibling: pineapple upside-down cupcakes. These miniatures honor their classic counterpart, delivering the same upside-down delight in a size that’s perfect for a single serving. A wonderful blend of retro appeal and modern convenience, they’re a testament to the enduring allure of this timeless dessert tradition.
Ready to give it a whirl? Let’s get baking with our kitchen-tested vintage pineapple upside-down cupcake recipe.
How to make pineapple upside-down cupcakes
And now, without further ado, let’s pivot to the centerpiece of our vintage dessert showcase — the recipe!
It’s all about the thrill of transformation here, as we turn simple, everyday ingredients into a scrumptious, single-serving take on a classic treat. Here’s the step-by-step rundown:
Pineapple upside-down cupcake recipe ingredients
Clockwise from the top: Eggs, brown sugar, cake mix, butter, maraschino cherries, and canned pineapple rings
Step 1: Prep cake batter
Set your oven to 350 F and give a liberal coating of cooking spray to 24 muffin tin wells.
At center stage, have a large bowl at the ready. Into this goes your yellow cake mix, the pineapple juice you drain from the can of rings, oil, and eggs. Using a hand mixer, beat until you have a smooth batter.
Step 2: Prep brown sugar-pineapple topping
Grab another bowl and mix together your melted butter and brown sugar. Once combined, spoon about a teaspoon of the sugar mixture into the bottom of each sprayed muffin well.
Step 3: Fill the muffin cups
Time for some pineapple ring acrobatics. Divide each ring into four roughly equal segments.
Then, place two pineapple pieces in each well (you might want to break them into smaller chunks) followed by a bright red cherry in the center.
Step 4: Spoon batter & bake
Now comes the final act! Spoon the batter into the prepared muffin tin wells. Be mindful to stop when you’re about a quarter inch from the top. Then, place in the oven for a 20-25 minute bake, or until they’re golden brown.
Step 5: Cool & serve
Finally, let the cupcakes cool for 15 minutes without removing from the tins. Once cooled, gently circle a knife around the edges of each well to loosen the cupcakes, then stage a well-orchestrated flip onto a cooling rack (or, as we prefer, a wax paper-lined baking sheet — it’s messy!).
And there you have it — a parade of adorable pineapple upside-down cupcakes ready to steal the show at your next gathering!