Mini Pineapple Upside Down Cupcakes

These mini pineapple upside down cupcakes are sweet, buttery, and so fun to serve! Whether you try them as mini cake pan ideas or even mini loaf pan cakes, they’re a delightful twist on the classic pineapple upside down cake recipe. Pin now for your next dessert table!

The first time I baked these little cuties, my family devoured them before they even cooled. Seriously, I turned around to grab my coffee, and half the batch was gone. That’s the power of warm, gooey caramelized pineapple sitting on fluffy cupcake-sized cake.

Why You’ll Love It

• Built-in portion control
• Bakes in half the time of a full cake.
• Perfect for parties, bake sales, or just weekday treats.
• Easy to swap between mini cake pans, muffin tins, or loaf pans.
• Sweet caramelized topping with soft, buttery cake underneath.

Ingredients / What You’ll Need

• Pineapple slices – canned, drained (save the juice!).
• Maraschino cherries – the classic red pop.
• Brown sugar – for caramel base.
• Butter – unsalted, melted.
• All-purpose flour – cake foundation.
• Baking powder – helps them rise.
• Salt – balances flavors.
• Granulated sugar – for sweetness.
• Eggs – room temperature.
• Milk or pineapple juice – moist and flavorful.
• Vanilla extract – aromatic finish.

How to Make It

1. Prep pan – Grease a muffin tin or mini cake pan.
2. Make topping – Mix melted butter + brown sugar, spoon into each cavity.
3. Add fruit – Place pineapple (whole or halved) with a cherry in center.
4. Mix dry – Whisk flour, baking powder, and salt.
5. Mix wet – Beat sugar, eggs, milk (or pineapple juice), and vanilla.
6. Combine & fill – Fold wet into dry, spoon batter ¾ full over fruit.
7. Bake – 350°F (175°C) for 18–22 minutes, golden and springy.
8. Cool & flip – Rest 5 minutes, then invert onto wire rack or tray.

Pro Tips

• Use pineapple tidbits if whole rings don’t fit muffin tin.
• Spray or butter pan well—sticky topping needs help releasing.
• Add 2 tbsp pineapple juice to batter for more tropical flavor.
• Flip while still warm (not hot!) to prevent topping from sticking.

Variations & Substitutions

• Mini loaf version – Try in mini loaf pans for a sliceable treat.
• Fresh pineapple – Swap canned slices for fresh cut rounds.
• Gluten-free flour – Use 1:1 blend for easy swap.
• Nutty twist – Sprinkle chopped pecans under the pineapple.
• Coconut flair – Add shredded coconut in the topping.

Storage & Reheat

• Fridge: Store airtight up to 4 days.
• Freezer: Wrap cupcakes individually, freeze up to 2 months.
• Reheat: Microwave 15–20 seconds for a warm, gooey topping.

What to Serve With It

• Vanilla ice cream (melts beautifully on warm cupcakes).
• Fresh whipped cream (easy homemade recipe here).
• Tropical fruit salad for brunch.
• A strong cup of coffee or iced tea.

FAQs

Can I make these ahead of time?
Yes—store in fridge and reheat before serving for the gooey effect.

Do I need muffin liners?
Not usually, but parchment circles in the bottom help prevent sticking.

What if I don’t have pineapple rings?
Use tidbits or crushed pineapple, spooned into the topping.

Can I double the recipe?
Absolutely—just bake in two pans.

Are these messy to serve?
Not at all—the caramel topping stays put when flipped correctly.

Print

Mini pineapple upside down cupcakes are the kind of treat that make people say, “Oh wow, you made those?!” They’re deceptively simple, bake fast, and taste like sunshine in a bite. Perfect for potlucks, birthdays, or a random Tuesday when you just need something sweet. Once you flip that first one out and see the golden pineapple and cherry shine, you’ll know they’re a keeper.

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