cake stand with pineapple upside down cupcakes
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Homemade Pineapple Upside Down Cupcakes

Homemade Pineapple Upside Down Cupcakes all from scratch with an easy cupcake base! The perfect sweet and simple way to celebrate a special occasion.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 211kcal

Ingredients

For the Topping:

  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 can (20oz) pineapple tidbits in juice, drained and 1/2 cup juice reserved

For the Cake

  • 1/4 cup butter
  • 2/3 cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1.5 teaspoons pumpkin spice
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla

Maraschino cherries, to garnish

    Instructions

    • Heat the oven to 360°F. Divide the melted butter between 12 muffin cups. Sprinkle about 1 teaspoon brown sugar in each cup and then divide the drained pineapple tidbits on top.
    • Blend the butter and sugar in a medium bowl with a hand mixer until soft. Add the egg and blend until light and fluffy. Add the remaining cake ingredients and reserved pineapple juice, mix until well combined.
    • Divide the batter between the prepared muffin cups and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
    • Cool in the pan for 5 minutes, then invert on a rack and cool completely. Garnish with maraschino cherries.

    Video

    Nutrition

    Calories: 211kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 41mg | Potassium: 97mg | Sugar: 22g | Vitamin A: 3.2% | Vitamin C: 5.4% | Calcium: 2.5% | Iron: 4.2%