Go Back
A delicious plate of Mini Pineapple Upside-Down Cupcakes

Healthy Mini Pineapple Upside-Down Cupcakes

Sweet and buttery mini pineapple upside-down cupcakes topped with caramelized pineapple rings and cherries for a tropical dessert that’s easy, nostalgic, and perfectly portioned.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 6 canned pineapple rings halved
  • 12 maraschino cherries
  • 6 tablespoons light brown sugar
  • 6 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. Place pineapple halves and cherries into the bottom of each muffin cup.
  3. Melt 3 tablespoons butter with brown sugar until bubbly.
  4. Spoon caramel mixture evenly over the fruit.
  5. Beat remaining butter with granulated sugar until fluffy.
  6. Add eggs one at a time, then mix in vanilla extract.
  7. Whisk together flour, baking powder, and salt in a separate bowl.
  8. Alternate adding dry ingredients and milk into the wet mixture until combined.
  9. Fill muffin cups about ¾ full with batter.
  10. Bake for 20–25 minutes until golden brown.
  11. Cool in the pan for 5 minutes, then invert onto a tray or platter.
  12. Serve warm or cooled.

Notes

Drain pineapple thoroughly to prevent soggy caramel. Invert cupcakes after exactly 5 minutes for the best release and glossy caramel topping.