• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Cupcakes

    Pineapple Upside-Down Cupcakes

    Updated: May 19, 2024 โ€ข Published: May 20, 2024 by Sam Merritt โ€ข 14 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of pineapple upside down cupcakes, top image of single cupcake close up, bottom image of multiple cupcakes on wire rack photographed from above

    These fun and personal-sized pineapple upside-down cupcakes feature a fluffy vanilla cupcake base topped with caramelized pineapple and cherries. They taste just like the classic cake, but are faster and more portable! Recipe includes a how-to video tutorial!

    Overhead view of pineapple upside down cupcakes on a cooling rack.

    Mini Pineapple Upside-Down Cakes

    While my classic pineapple upside-down cake has been around for a while, I’ve received enough requests on how to turn it into pineapple upside-down cupcakes that I felt a stand-alone post was in order. Truthfully, the actual recipe varies only slightly from the original, but the technique is different enough that I think this post (and video!) is worth sharing independently rather than trying to cram it into a note at the bottom of the original.

    These cupcakes have a soft, moist, and tender vanilla cupcake base borrowed from my vanilla cake recipe. They’re topped off (technically the bottom, until you flip them over) with a brown sugar caramelized fruit topping that is uniquely trademarked to this cake and so flavorful. There’s a reason this cake is a classic–it’s just so good!

    Why You’ll Love This Recipe

    • You get the ultimate pineapple-to cake ratio in each bite! As a pineapple lover, I am a big fan of the cupcake version for this reason.
    • Faster than making a whole cake, and there’s no slicing or decorating needed!
    • Flips out of the pan beautifully! Just make sure to grease your pan really well and remove the cupcakes within a few minutes, and you should be just fine. I describe how to do this in more detail below.
    • Perfectly miniature! Just like my mini cheesecakes or pavlova, these tiny cakes would be so cute as a baby shower dessert or tea party treat.

    Ingredients

    All of the ingredients used here are the same ones you’ll find in the larger cake-version of today’s recipe. I wanted to keep things the same so you had truly classic results.

    Overhead view of labelled ingredients including pineapple chunks, cherries, brown sugar, and more.
    • Pineapple. Fresh or canned pineapple will work fine here. I like canned pineapple chunks and they are the proper thickness for cooking the cupcakes according to the recipe, but in a pinch you could use the rings. If you do, you’ll still need to cut them into pieces to fit and, since they are typically thinner than the chunks, the cupcakes will likely bake faster. Make sure to drain your pineapple well; too much juice can cause the cupcake pan to overflow.
    • Sugar. Light brown sugar works best for the caramelized fruit topping and granulated sugar is ideal for the cupcakes themselves.
    • Cherries. Use pitted, stemless maraschino cherries for classic flavor.
    • Buttermilk. Buttermilk keeps our pineapple upside-down cupcakes moist. This is important, since you will have to store these cupcakes in the fridge (and the fridge tends to dry out cakes). Real buttermilk is always my preference, but my easy buttermilk substitute will work in a pinch (and you can substitute pineapple juice for the lemon or vinegar I typically use). While I’ve had a few readers use pineapple juice in place of the buttermilk completely, I personally prefer to use buttermilk here and think it gives the most authentic results with the fluffiest crumb.
    • Vanilla. Sometimes vanilla and fresh fruit don’t play nicely together (one of the reason I omit this ingredient in my lemon cheesecake), but in this instance the cake base should have a classic vanilla flavor. It works well here, especially against the rich caramelized flavor of the toppings.

    SAM’S TIP: If you use canned pineapple, one 20 oz can will not be enough. Typically you’ll need one additional small can for the last cupcake or so.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Pineapple Upside-Down Cupcakes

    Four photos showing pineapple and cherries being added to a cupcake pan and batter being prepared.
    1. Prepare your pan – thoroughly butter your cupcake pan, then add a tablespoon of brown sugar to the bottom of each well. Top with pineapple and a maraschino cherry, then set this aside.
    2. Cream the butter and sugar with an electric mixer until light and fluffy.
    3. Stir in the eggs and vanilla, then set this aside. Whisk together the dry ingredients in a separate bowl.
    4. Add ¼ of the dry ingredients and stir with a spatula until just combined.
    Four photos showing batter being prepared, added to a cupcake pan, and baked before inverting.
    1. Add ⅓ of the buttermilk, then stir again with a spatula to combine. Continue alternating between flour and buttermilk until you have added everything. Do not use a mixer at this point and do not over-mix (remember my tips from my post on tips to keep from ruining your homemade cakes!)!
    2. Portion the batter into your cupcake pan and use a spoon to spread/smooth the tops. Be careful not to overfill. If you have extra batter, discard it.
    3. Bake on a foil lined rimmed baking sheet until a toothpick comes out clean or with moist crumbs. Let the cupcakes cool for 5 minutes, then gently loosen them from the pan with a knife.
    4. Invert the cupcakes onto a cooling rack and let cool slightly before serving.

    SAM’S TIP: Some people have reported that the caramelized topping overflows from the cupcake tin while baking. This is likely related to the juiciness of the pineapples or overfilling the cupcake liners. To combat this, simply place your cupcake tray on a rimmed foil lined baking sheet. This way, if any spilling occurs, this will be much easier to clean up than trying to clean your oven!

    Pineapple upside down cupcake on a plate with a fork.

    Frequently Asked Questions

    Can I use cupcake liners?

    Pineapple upside-down cupcakes are meant to be eaten upside down (pineapple side up!) and need to be flipped shortly after they come out of the oven. Cupcake liners could make this process a little more cumbersome, and the liners might even stick if you use them. I don’t recommend it!

    Do pineapple upside-down cupcakes need to be refrigerated?

    Yes they do. The fruit makes these cupcakes prone to molding at room temperature, so it’s important to store them in the fridge. Make sure to use an airtight container for storage so they don’t dry out.

    How do I prevent my cupcakes from sticking?

    Use a nonstick pan and grease your cupcake pan really well with butter before adding your ingredients. Also, make sure to invert within a few minutes of removing from the oven. If you’re really concerned about this, you could use a silicone cupcake pan.

    Bite missing from a cupcake topped with pineapple and cherries.

    If you’ve tried my original cake version, I’d love to hear what you think of this mini one 😊

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Overhead view of pineapple upside down cupcakes on a cooling rack.

    Pineapple Upside-Down Cupcakes

    Pineapple upside-down cupcakes feature a fluffy vanilla cupcake base topped with caramelized pineapple and cherries. They taste just like the cake, but are faster and more portable!
    Recipe includes a how-to video!
    5 from 3 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cupcakes, Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 cupcakes
    Calories: 322kcal
    Author: Sam Merritt

    Ingredients

    For the topping

    • 6 Tablespoons (85 g) salted butter melted
    • 12 Tablespoons (150 g) light brown sugar (¾ cup) firmly packed
    • 2 ⅓ cups (438 g) pineapple chunks drained/patted dry (see note)
    • 12 Maraschino cherries drained

    For the cupcakes

    • ½ cup (113 g) unsalted butter softened to room temperature
    • ¾ cup (150 g) granulated sugar
    • 2 large eggs room temperature preferred
    • 1 teaspoon vanilla extract
    • 1 ½ cups (187 g) all-purpose flour
    • 1 ½ teaspoons baking powder.
    • ¼ teaspoon table salt,
    • ½ cup (118 ml) buttermilk

    Recommended Equipment

    • Cupcake tin
    • Baking sheet
    • Mixing bowls

    Instructions

    • Preheat oven to 350F (175C). Evenly divide butter into the bottom of each cupcake well and use a pastry brush to lightly brush the sides with butter as well.
      6 Tablespoons (85 g) salted butter
    • Sprinkle 1 Tablespoon (12 grams) of sugar evenly into the bottom of each cupcake well.
      12 Tablespoons (150 g) light brown sugar
    • Arrange 4 pineapple chunks in a flower pattern over the butter and brown sugar and press a Maraschino cherry into the center of each “flower”. Set aside as you prepare your cupcake batter.
      2 ⅓ cups (438 g) pineapple chunks, 12 Maraschino cherries

    For the cupcakes

    • Combine butter and sugar in a medium-sized mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use an electric mixer to beat until light and fluffy.
      ½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar
    • Add eggs and vanilla extract and beat well.
      2 large eggs, 1 teaspoon vanilla extract
    • In a separate mixing bowl, whisk together flour, baking powder and salt.
      1 ½ cups (187 g) all-purpose flour, 1 ½ teaspoons baking powder., ¼ teaspoon table salt,
    • Alternate adding the flour mixture and the buttermilk to the batter, starting and ending with the flour mixture and stirring until just combined after each addition (I add the flour mixture in 4 parts and the buttermilk in 3 parts and recommend doing this part gently by hand with a spatula to not over-mix).
      ½ cup (118 ml) buttermilk
    • Evenly divide the cupcake batter into your prepared pan, filling each cupcake well to the rim (don’t overfill, if you have excess batter discard it). The batter will be thick, so use a spoon to gently spread it into each cupcake well.
    • Place cupcake tin on a foil lined rimmed baking sheet (in case of spills) and transfer to center rack of 350F (175C) preheated oven and bake for 22-25 minutes and a toothpick inserted in the center comes out clean or with moist crumbs.
    • Allow cupcakes to cool in pan for 5 minutes then use a knife to gently loosen the cupcake from the edges of the pan before inverting. Place a wire cooling rack over the cupcake tin and, carefully, using potholders (the tin will be very hot!) keep the cooling rack pressed securely against the tin and invert cupcakes onto cooling rack. Lift the tin, the cupcakes should release easily.
    • Allow to cool a bit before serving. These are great served warm and we love them with vanilla ice cream, too!

    Notes

    Pineapple chunks

    I use canned pineapple chunks in 100% pineapple juice. Drain the pineapple chunks and pat dry. I find a single can is usually not enough, you’ll need at least 21 oz of canned pineapple chunks.

    Doubling

    You can easily double this recipe for 24 cupcakes.

    Storing

    Store in an airtight container in the refrigerator and enjoy within 2-3 days.

    Nutrition

    Serving: 1cupcake | Calories: 322kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 159mg | Potassium: 119mg | Fiber: 1g | Sugar: 33g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    I first shared this recipe in 2017 over on my friend The Recipe Critic’s website!

    More Tropical Recipes

    • Island cookies topped with coconut and white chocolate chunks resting on a metal cooling rack
      Island Cookies
    • Frosted cupcake with a bite taken out of it.
      Banana Cupcakes
    • square of creamy key lime pie bar on marble, topped with whipped cream and lime zest
      Key Lime Pie Bars
    • Two coconut cream bars stacked on top of each other, with the top bar missing a bite.
      Coconut Cream Bars

    More Cupcake Recipes

    • Rows of coconut cupcakes on a cooling rack with purple flowers in the background.
      Coconut Cupcakes
    • Lemon blueberry cupcakes on a cooling rack.
      Lemon Blueberry Cupcakes
    • Peppermint bark cupcake topped with crushed peppermint candies.
      Peppermint Bark Cupcakes
    • White cupcake that's been unwrapped to show a snow white crumb.
      White Cupcakes

    Reader Interactions

    Comments

    1. Vicki

      June 14, 2025 at 7:30 pm

      5 stars
      Hi Sam
      Thank you for this recipe. It was easy to follow especially since Iโ€™ve never made an upside down cake before.
      Iโ€™d be lying if I said I wasnโ€™t nervous flipping my muffin tin upside down
      lol But I did and all of them came out yay ha
      They are absolutely delicious!

      Thank you agin

      Reply
      • Sam Merritt

        June 16, 2025 at 11:58 am

        I’m so glad you enjoyed them so much, Vicki! ๐Ÿ™‚

        Reply
    2. Jen

      April 21, 2025 at 7:20 am

      5 stars
      Enjoyed this recipe! We have tried several types…the cake makes a thick dough which turned into a fluffy, nice bite.

      Reply
      • Sam

        April 21, 2025 at 9:28 am

        I’m so glad you enjoyed them so much, Jen! ๐Ÿ™‚

        Reply
    3. Gale B

      September 07, 2024 at 5:39 pm

      Just made a double batch of these cupcakes. Iโ€™m counting the first batch as a learning opportunity. They were delicious and tasted identical to a pineapple upside down cake but not very neat (like the above picture). The second batch was equally delicious but much prettier. I will definitely make these again.

      Reply
      • Emily @ Sugar Spun Run

        September 09, 2024 at 11:20 am

        We’re so happy you gave them a try, Gale! ๐Ÿฅฐ

        Reply
    4. Heather Grande

      May 26, 2024 at 1:06 pm

      5 stars
      Delicious!!

      Reply
      • Sam

        May 26, 2024 at 9:28 pm

        I’m so glad you enjoyed it so much, Heather! ๐Ÿ™‚

        Reply
    5. Jill

      May 22, 2024 at 7:41 am

      Could I use fresh pineapple in this recipe?

      Reply
      • Sam

        May 22, 2024 at 11:55 am

        Definitely! Enjoy!

        Reply
    6. Jim Nixon

      May 21, 2024 at 12:32 pm

      I was just thinking of making an upside down cake for this weekend. This is a wonderful idea. I can always count on you in pinch.

      Reply
      • Sam

        May 22, 2024 at 11:57 am

        What perfect timing! I hope you love the cupcakes, Jim!!

        Reply
    7. Tina

      May 20, 2024 at 10:41 am

      Thanks for the recipe, Sam! This is my kids’s favorite and I am excited to try your take on it. Just wanted to tell you that I find it incredibly helpful that you repeat the measurements in the actual steps in your recipes. The littlest things makes all the difference. Oh, and I also love your recipes.

      Reply
      • Sam

        May 22, 2024 at 4:40 pm

        Thank you so much, Tina! I hope everyone loves these! ๐Ÿ™‚

        Reply
    5 from 3 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    pink strawberry cake on white plate

    Strawberry Cake

    avocado salsa in white bowl with corn chips

    Avocado Salsa

    collage of blueberry recipes

    Blueberry Recipes

    Overhead view of an ice cream scoop resting in a container of homemade key lime pie ice cream.

    No-Churn Key Lime Pie Ice Cream

    Overhead of blueberry lemon tarts

    Lemon Blueberry Tarts (in Mason Jar Lids)

    Frozen peach bellini in a glass with a strawberry garnish.

    Frozen Peach Bellini

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.