Upside-down pineapple cupcakes
- Vegetarian
- Energy Kcal 319
- Carbohydrates g 52.2
- of which sugars g 35.1
- Protein g 4.4
- Fats g 10.3
- of which saturated fat g 5.82
- Fiber g 1.3
- Cholesterol mg 62
- Sodium mg 123
- Difficulty: Easy
- Prep time: 35 min
- Cook time: 20 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
Pineapple upside-down cupcakes are, honestly, a fun twist on the classic cake. You know, everyone gets their own little treat. The big draw here? The look. Those bright rings of golden pineapple, a pop of red from syrup-soaked cherries, and that sticky shine from caramelized sugar. It’s the kind of thing you see at a party or buffet and just want to grab. Really good stuff.
Each cupcake is soft and moist, with a slightly sticky top where the fruit and the caramel come together. These pineapple cupcakes aren't just cute; the taste is a mix of sweet cake and fruity topping that’s really really satisfying. Plus, a splash of color makes the whole spread look lively. Flipping them out of the pan is fun. Seriously good. You get different patterns—some with more cherry, some with extra golden pineapple.
Unlike the big version, upside-down cupcakes make serving dessert at any gathering a breeze. People love grabbing these individual pineapple cakes because they’re already dressed up—no extra work needed. And look, everyone gets a perfect piece. The sugar bubbles up and caramelizes over the fruit, creating a tender and juicy bite with just enough tangy flavor from the pineapple and cherry.
These treats are perfect for all sorts of occasions, from family potlucks to birthday parties. And they’re always a hit on a dessert buffet. Which is great. You want things to look as good as they taste. Here's the deal: with this easy home-style method, you don’t need a fancy bakery to get that pineapple dessert recipes vibe. These mini pineapple upside-down cakes deliver all the flavor and color of the original, just sized down and made for sharing. So so tasty. Everyone at the table gets that perfect combo of cake, caramel, and fruit in every bite. Can't go wrong.
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INGREDIENTS
- Ingredients for 12 cupcakes
- Pineapple 2.9 lbs (1.3 kg) - (whole)
- Type 00 flour 2 ¼ cups (270 g)
- Butter 8 ½ tbsp (120 g)
- Sugar 0.625 cup (125 g)
- Milk ½ cup (125 ml)
- Fine salt to taste
- Eggs 2 - (medium)
- Baking powder 1 ¾ tsp (8 g)
- for the caramel
- Brown sugar 0.8 cup (175 g)
- Water 2.5 oz (75 ml)
- Butter ½ tbsp (10 g)
- for garnish
- Cherries in syrup 12
How to prepare Upside-down pineapple cupcakes
To make the upside-down pineapple cupcakes, start with the caramel. In a saucepan, pour the water and brown sugar 1, dissolve the sugar over low heat, then add the butter 2 and swirl the saucepan without stirring. When the butter is melted, turn off the heat 3 and let it cool. The presence of butter will prevent the caramel from hardening.
Meanwhile, clean the pineapple: remove the crown by twisting and pulling it off or cutting it off with a knife. Then remove the base by making a cut of about 1-1.5 inches. Place the pineapple vertically on a cutting board. Then cut the skin off laterally with a knife 4. Slice the flesh into 12 slices about 3/4 inch thick 5, then use a small cookie cutter with a diameter of 1 inch to cut out the tougher central part 6.
Trim the edges with another cookie cutter with a diameter of about 2 inches 7, place the pineapple rings in a large bowl and blend the remaining flesh in a food processor (8-9), set aside, it will be used later for the accompanying sauce.
When the caramel is cool, pour it into the bowl with the pineapple slices 10, butter and sprinkle a 12-cupcake pan with brown sugar 11, then place a slice of pineapple at the bottom of each mold and pour the caramel into the center of the slice 12.
Meanwhile, prepare the cupcake batter: in a bowl, cream the butter and sugar with an electric mixer 13, then add the lemon zest and eggs 14, continue to mix and gradually add the milk 15.
Finally, incorporate the sifted flour and baking powder 16, mix with a spatula to combine the mixture 17, transfer the batter into a piping bag without a nozzle and fill the cupcake molds 18. Bake the cupcakes in a static oven at 350°F for 20 minutes (or in a fan oven at 320°F for about 15 minutes).
Meanwhile, prepare the accompanying sauce: in a saucepan, pour the blended pineapple pulp 19 and the leftover caramel 20, cook the sauce for about 20 minutes over moderate heat, then turn off the heat and blend it with an immersion blender 21 to make it smoother.
Once baking is complete, remove the cupcakes from the oven 22, let them cool slightly (they should not cool completely, or the caramel will set and you won't be able to unmold them) and then invert them onto a serving platter 23. Place the cupcakes on a serving plate and garnish the center with a maraschino cherry 24.