Pineapple Upside Down Cupcakes

These classic pineapple upside down cakes with cinnamon and brown sugar are perfect in mini form!

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5 from 2 votes

This simple recipe makes darling pineapple upside down cupcakes that offer big, delicious flavor. 

If you’d love to try the “real thing”, check out our recipe for pineapple upside down cake. If you’re really into pineapple right now, make sure you check out this Grilled Pineapple Sundae and this Pina Colada Split.

Pineapple Upside Down Cupcakes:

Upside down pineapple cake has always been a favorite of mine. I love its rich cinnamon and brown sugar aroma wafting from my kitchen. Today we’ll be making pineapple upside down cupcakes but this recipe is yummy in the big size version.

Pineapple upside-down cupcakes make wonderful personal sized desserts, just right for sharing with family or company…or maybe for an indulgent-mom moment. Who doesn’t love small things? A mini Bundt cake pan makes it easy. But you can make these in muffin tins, too.

Ingredients Needed for Pineapple Upside Down Cupcakes:

• crushed pineapple with juice
• brown sugar and cinnamon
• flour, baking powder and sugar
• oil
• egg
• vanilla
• milk
• whipping cream
• cinnamon
• maraschino cherries to top

These have a very subtle flavor. You can substitute pineapple juice for milk if desired. I love pineapple, so I always think adding a little more pineapple flavor is the way to go.

How to Make Pineapple Upside Down Cupcakes:

In a small saucepan, combine butter, pineapple, brown sugar and cinnamon. Bring to a boil and reduce to simmer. Simmer for 3-5 minutes while preparing cake batter.

In the bowl of a stand mixer add dry ingredients. In a separate bowl combine oil, milk, egg and vanilla. Whisk until eggs are broken; slowly add to dry ingredients. Mix until just combined.

In a mini Bundt pan or muffin tin, spoon 1 tablespoon of pineapple mixture into the bottom of each mold. Add two spoonfuls of batter on top and spread around. This batter made just enough for 12 mini Bundt cakes.

Bake at 325 for 15-20 minutes. Allow to cool and turn over onto a baking rack.

While cakes are cooling, whip whipping cream, cinnamon and vanilla until stiff peaks form. Scoop into a piping bag and pipe onto cakes using tip 2D. Top with a cherry.

Adding whipped cream topping bumps the dessert into the impressive realm. And a cherry on top? Divine!

So go ahead: make someone happy with this recipe. They’ll be dazzled with your mini pineapple upside down cake!

More Dessert Recipes You’ll Love:

• Try this delicious classic Banana Pudding.
• This Oatmeal Cake is delicious.
• Get inspired with these genius Cupcakes Recipes.
• Try this Carrot Cake Recipe for another great twist on a classic.

Pineapple Upside Down Mini Cakes

These classic pineapple upside down cakes with cinnamon and brown sugar are perfect in mini form!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Pineapple Upside Down Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12

Calories: 105kcal

Ingredients

PINEAPPLES

• 3 tablespoons butter
• 1 cup crushed pineapple with juice
• 1/3 heaping cup of brown sugar
• pinch of cinnamon

CAKE BATTER

• 1 cup flour
• 1 teaspoon baking powder
• 2/3 cup sugar
• 1/3 cup oil
• 1 egg
• 1 tablespoon vanilla
• 1/3 cup milk

VANILLA-CINNAMON WHIPPED CREAM

• half pint whipping cream
• pinch of cinnamon
• 1 teaspoon vanilla
• maraschino cherries

Instructions

• In a small sauce pan, combine butter, pineapple, brown sugar and cinnamon. Bring to a boil and reduce to simmer. Simmer for 3-5 minutes while preparing cake batter.
• In the bowl of a stand mixer add dry ingredients. In a separate bowl combine oil, milk, egg and vanilla. Whisk until eggs are broken; slowly add to dry ingredients. Mix until just combined.
• In a mini Bundt pan (should have 12 mini Bundt molds), spoon 1 tablespoon of pineapple mixture into the bottom of each mold. Add two spoonfuls of batter on top and spread around. This batter made just enough for 12 mini Bundt cakes. Bake at 325 for 15-20 minutes. Allow to cool and turn over onto a baking rack.
• While cakes are cooling, whip whipping cream, cinnamon and vanilla until stiff peaks form. Scoop into a piping bag and pipe onto cakes using tip 2D. Top with a cherry.

Video

Notes

Note: These have a very subtle flavor. You can substitute pineapple juice for milk if desired.

Nutrition

Calories: 105kcal

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Plus, don’t miss Ice Cream Sundae Cupcakes…