Servings
Font
Back
0.0 from 0 votes

Easy Luau Party Food Pineapple Upside Down Cupcakes

Made with butter, brown sugar, sweet pineapple, and a cherry to top it off, these pineapple upside-down cupcakes are as delicious as they sound.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings

Ingredients

  • 1/4 cup unsalted butter
  • 2/3 cup brown sugar
  • 14 ounces pineapple rings canned or fresh
  • 6 Maraschino cherries optional
  • 2 large eggs
  • 2/3 cup sugar
  • 4 tablespoons pineapple juice
  • 1 teaspoon vanilla
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray a jumbo size muffin pan thoroughly with nonstick cooking spray.
  2. In a small saucepan, melt the butter over medium heat, and whisk in brown sugar until blended.
  3. Spoon about 2 tablespoons of topping mixture into each muffin cup, and then place a pineapple ring and cherry on top.
  4. In a medium bowl, beat eggs and sugar until smooth. Mix in pineapple juice, vanilla, flour, baking powder and salt.
  5. Divide batter evenly across 6 muffin cups and bake for 20-25 min until golden brown.
  6. Remove from oven and cool for 5 min before running a knife around the outside of each cake.
  7. Place a cooling rack on top of muffin pan and quickly invert to unmold. Bang on the counter to help loosen the cakes. Serve warm.

Notes

  • Ahead of Time Note: You can store these cupcakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.