Get ready for a delightful and adorable twist on a classic dessert with these incredible Mini Pineapple Upside-Down Cupcakes! These individual treats feature a sweet, caramelized pineapple and cherry topping baked right into the bottom of tender yellow cake, then flipped upside down to reveal their beautiful golden-brown fruit. They’re incredibly easy to make and perfect for parties, potlucks, or simply a charming everyday sweet.
Why I Love This Recipe
These Mini Pineapple Upside-Down Cupcakes are pure joy in bite-sized form, and I absolutely adore them! What I love most is how they take all the charm and deliciousness of a classic pineapple upside-down cake and make it perfectly portioned and effortlessly impressive. The combination of melted butter and brown sugar creates a rich, caramelized base, which cradles the juicy pineapple pieces and bright maraschino cherries. The yellow cake mix, made extra flavorful with pineapple juice, bakes up wonderfully moist. When flipped, each cupcake reveals a stunning, fruity top that’s just irresistible. They’re quick, easy, and always a huge hit, making them a fantastic, fuss-free dessert for any occasion!
Ingredients
Here’s what you’ll need to create these delicious Mini Pineapple Upside-Down Cupcakes:
- 1/4 cup butter, melted
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained and cut into small pieces (reserve the juice!)
- 12 maraschino cherries, halved
- 1 box yellow cake mix (plus ingredients required on the box, typically eggs, oil, water)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice (reserved from the canned pineapple)
- Whipped cream (optional, for serving)
Swaps and Notes
- Pineapple Slices: Canned pineapple slices are convenient and work perfectly. Ensure they are well-drained and cut into small pieces to fit into the muffin cups.
- Maraschino Cherries: These add classic color and a sweet pop. You can use fresh cherries if you pit and halve them, or other small berries.
- Yellow Cake Mix: A standard yellow cake mix is the base.
- Pineapple Juice: Substituting the water called for on the cake mix box with the reserved pineapple juice is a brilliant hack for extra flavor and moisture.
- Eggs and Vegetable Oil (for cake mix): Follow the cake mix box instructions for these, typically 3 eggs and 1/2 cup oil, but confirm.
- Brown Sugar & Melted Butter: This creates the luscious caramelized topping that becomes the “upside-down” part.
- Whipped Cream: A dollop of whipped cream (store-bought or homemade) adds a lovely creamy finish.
Directions
Let’s get these delicious Mini Pineapple Upside-Down Cupcakes baking!
- Preheat Oven & Prep Muffin Tin: Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly. Do not use paper liners, as the sticky topping will adhere to them.
- Prepare Caramel Topping: In a small bowl, combine the 1/4 cup melted butter and 1/2 cup packed brown sugar. Stir until well combined. Spoon about 1 tablespoon of this mixture into the bottom of each greased muffin cup, spreading it evenly.
- Arrange Fruit: Place a few small pieces of the drained, cut pineapple (about 1-2 teaspoons) on top of the butter and brown sugar mixture in each muffin cup. Place one half of a maraschino cherry in the center of the pineapple in each cup.
- Prepare Cake Batter: In a large bowl, prepare the yellow cake mix according to the package instructions. This typically means combining the cake mix, 3 eggs, and 1/2 cup vegetable oil. Crucially, substitute the water called for on the cake mix box with 1 cup of the pineapple juice reserved from the can. Mix until the batter is smooth and well combined.
- Fill Muffin Cups: Carefully pour the cake batter over the pineapple and cherries in each muffin cup, filling them about two-thirds full. Be gentle to avoid disturbing the fruit layer.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool & Invert: Let the cupcakes cool in the pan for 5 minutes. This allows the caramelized topping to set slightly. Then, run a thin knife around the edges of each cupcake to loosen them. Place a wire rack over the muffin tin and, holding firmly, quickly and carefully invert the entire tin onto the wire rack. Lift the muffin tin off, leaving the cupcakes (now right-side up with their fruit topping) on the rack to cool completely.
- Serve: Once fully cooled, serve with a dollop of whipped cream, if desired.
Tips for Success
- Grease Muffin Tin Well: Do not use paper liners! The caramel topping will stick to them. Grease the muffin tin thoroughly.
- Don’t Overfill: Fill muffin cups only about two-thirds full to prevent overflow.
- Pineapple Juice is Key: Using the reserved pineapple juice instead of water in the cake mix significantly boosts the flavor and moisture.
- Cool in Pan Briefly, Then Invert: The 5-minute cooling period in the pan allows the caramel to firm up just enough to transfer without sticking, but not so much that it’s fused to the pan.
- Invert While Still Warm: Invert the cupcakes while they are still warm (after 5 minutes of cooling) so the caramel topping releases cleanly.
- Don’t Overbake: Bake until a toothpick comes out clean. Overbaking can lead to dry cupcakes.
- Pat Pineapple Dry (Optional): If your pineapple pieces seem excessively wet, you can pat them dry slightly before placing them in the muffin cups.
Serving Suggestions and Pairings
These Mini Pineapple Upside-Down Cupcakes are a charming and delicious standalone dessert, perfect for:
- Parties & Potlucks: Easy to serve individual portions.
- Brunches: A sweet and fruity addition.
- Kids’ Parties: Always a hit with their fun presentation.
- Summer Dessert: Light and refreshing, especially with whipped cream.
- For other delightful baked goods that are perfect for dessert, consider our Pineapple Coconut Cake for a larger tropical treat.
Storage and Leftover Tips
These cupcakes store well, though the topping is best fresh.
- Room Temperature: Store cooled cupcakes (without whipped cream) in an airtight container at room temperature for up to 2-3 days.
- Refrigeration: If your home is warm or you want to extend shelf life, store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or gently warm before serving for best flavor.
- Freezing: You can freeze these cupcakes (without whipped cream). Once completely cooled, place them in a freezer-safe bag or airtight container for up to 2-3 months. Thaw at room temperature before serving, and add whipped cream just before enjoying.
More Recipes You Will Love
If you loved the sweet, fruity, and easy nature of these cupcakes, you’ll definitely want to explore some of our other fantastic, fuss-free dessert and baking recipes:
- For another beloved quick bread that uses fruit, try our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- For easy and delightful seasonal muffins, check out These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.
- And for a refreshing no-bake summer dessert, our This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert is always a hit!
Final Thoughts
These Mini Pineapple Upside-Down Cupcakes are a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying dessert to your table with ease. They’re perfect for any occasion that calls for a touch of tropical sweetness and homemade charm in a fun, individual portion!
Give this recipe a try and let these delightful cupcakes become a new family favorite! What’s your favorite classic dessert that you love in a mini version? Share your ideas and feedback in the comments below!
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