Pineapple Upside-Down Cupcakes

A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry.

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 (8-ounce) can crushed pineapple, undrained
  • 12 pineapple rings
  • 12 maraschino cherries
  • Brown Sugar
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.

  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and vanilla.

  3. In a medium bowl, sift together the flour, baking powder, and salt.

  4. Alternately, add the flour mixture and the crushed pineapple to the butter and sugar mixture, mixing until batter is smooth.

  5. Fill paper liners until two-thirds full. Place one pineapple ring and one cherry on top of each cupcake.

  6. Bake for 17 - 22 minutes until golden brown.

  7. After cupcakes cool, sprinkle brown sugar on top of the pineapple ring and use a kitchen torch to caramelize the sugar and pineapple.

  8. Leave plain or top with vanilla buttercream.


Makes 12