Pineapple Upside Down Cupcakes


Image credit to:

Recipe credit to: Cooking Classy (full link to recipe included below)

Make your today amazing by enjoying a delicious sweet pineapple cupcake!


What’s more delicious than a pineapple upside down cupcake for dessert right? I found this recipe on Pinterest and it looked so good so I thought I would give it a try. Here are my results. For your reference I have included the link to the actual recipe below.

Pineapple Upside Down Cupcake Recipe

The recipe makes a dozen cupcakes but I wanted to make two dozens so I doubled all the ingredients. However, in order to make enough “Brown sugar sauce” I had to triple the ingredients in the first part of the instruction.

The “sauce” should cover the bottom of the pan completely. Next is placing the pineapple chunks into the pan. I tried the chunks from two different size cans and found that the pineapple in the tiny 3 oz(?) can worked much better. Sorry I forgot to check what size the cans were but it’s the smallest size that you can find in the grocery store. With these chunks I was able to fit four pieces into the muffin pan slots. With the ones in the 12 oz(?) I was only able to fit three pieces. The smaller chunks make a flower shape, which looks much prettier. Also, the three small cans yielded exactly 3 ounces of pineapple juice required for making the batter.


Next is making the batter. For this part I was able to fill all 24 slots by following the quantities listed on the recipe. Remember that I did double the recipe as well. Once the batter was done I filled each slot with just enough batter to cover the top of the pineapples.

I baked both pans for about 35 minutes. After letting them cool down I followed the same process used in the recipe to remove the cupcakes from the pans. And this is how they came out.


YUMMY! Instead of making the whipped topping I just used store bought whipping cream from the can. They still tasted great. I don’t really like artificial cherry so I didn’t top mine with any, but that’s a personal preference. My final result is pictured above with the whip cream. It does not look as colorful as the first picture up top but I promise it did taste good. (I took the pictures at night with my phone camera)  If I ever make this again I would use less sugar because it was a little too sweet for me, but overall I think it was a success and they tasted delicious. My friend Maria had four cupcakes all by herself. Lol

Again, please refer to the link above for this complete yummy recipe! I’ll also post it below for your convenient.  Thanks


Pineapple Upside Down Cupcakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 cupcakes

Pineapple Upside Down Cupcakes


    • 1 (20 oz) can pineapple chunks in pineapple juice
    • 1 (8 oz) can pineapple chunks in pineapple juice
    • 1/3 cup (2.7 oz) packed light brown sugar
    • 1/3 cup (2.6 oz) unsalted butter, melted
    • 1 cup (5 oz) all-purpose flour
    • 3/4 cup (5.6 oz) granulated sugar
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup (2 oz) unsalted butter, softened
    • 1/2 cup (4 oz) pineapple juice (from pineapple chunk can)
    • 1 large egg
    • 1/2 tsp vanilla extract
  • 3/4 cup heavy cream
  • 2 Tbsp granulated sugar
  • 12 maraschino cherries


  • Preheat oven to 350 degrees. Spray 12 muffin cups well with non-stick cooking spray.
  • Drain both cans of the pineapple chunks while reserving 1/2 cup of the juice for batter. Place pineapple over several layers of paper towels to drain well. Melt butter in a microwave safe bowl then stir brown sugar into melted butter. Divide mixture among muffin wells, adding about 2 tsp to each. Arrange pineapple chunks on top of the sugar mixture, about 5 in each (you may not use all of them but I found one 20 oz can wasn’t quite enough so I ended up opening 2 cans. The pineapple may be too long to make a flower shape but try to squeeze in 5 of them unless they are large chunks). Set aside.
  • In the bowl of an electric stand mixer whisk together flour, 3/4 cup sugar, baking powder and salt. Set mixer with a paddle attachment, add butter and pineapple juice then mix until batter is smooth, about 1 – 2 minutes (if using a paddle attachment that doesn’t constantly scrape bowl, then occasionally stop mixer and scrape down sides and bottom of bowl throughout mixing process). Mix in egg and vanilla extract until well combined. Divide batter evenly among muffin cups, layering batter over pineapple layer.
  • Bake in preheated oven until toothpick inserted into into center of cupcake comes out clean, about 23 – 26 minutes. Remove from oven and allow to cool 5 minutes, then run a sharp knife around edges to loosen. Place a wire cooling rack over top of muffin pan and flip to invert onto wire rack. Let cool completely then pipe sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.
  • For the sweetened whipped cream:
  • In a mixing bowl using an electric hand mixer (or in a clean stand mixing bowl set with whisk attachment), whip cream on high speed until soft peaks form. Add sugar then whip until stiff peaks form.
  • Recipe source: adapted from Bake Create Love

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