Time: 50 minutes.    Servings: 12


Any pineapple lovers out there? I assure you that whether you love pineapple or not, these heavenly cupcakes are for you. One of the things that are amazing about this upside-down Pineapple cupcakes recipe is that it makes 12 pieces. This means that your friends and loved ones will be able to enjoy these cupcakes with you. Another special thing about them is the combination between the cupcake dough and the caramelized pineapple. No words can describe this combination. I can only say that they are extraordinary.


They are made from scratch, but they are easily made. They take only 25 minutes to prepare and 25 minutes to bake. The cupcake is soft and has a great flavor of vanilla. The topping is so sweet and adds moisture to our mini-cakes. These cupcakes are very fun to make. You get to make them upside-down!




  • 1/2 cup of softened unsalted butter (room temperature)
  • 3/4 cup of sugar
  • 2 whole eggs
  • 1 teaspoon of vanilla extract
  • 1 and 1/2 cups of all-purpose flour
  • 1 and 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of buttermilk



  • 6 Tablespoons of melted butter
  • 3/4 cup of brown sugar
  • 28 ounces of pineapple chunks in pineapple juice (or use fresh pineapple)
  • 12 Maraschino cherries



Cupcake Pan Preparation:

  1. Pre-heat your oven to 350 degrees F
  2. Spray each tin of your cupcake pan with baking spray.
  3. Add ½ tbsp. of melted butter to each tin.
  4. Sprinkle 1 tbsp of brown sugar in each cupcake tin.
  5. Add 4 pieces of pineapple in each well to make a flower form.
  6. Add a Maraschino cherry in the center of each well.

How to make your cupcakes?

In a medium-sized bowl, beat butter and sugar until the texture is creamy.

Add each egg one at a time; while beating until they are well- combined with the cream and butter mixture.

Add vanilla extract and stir.

To combine the dry ingredients, take another bowl and whisk together flour, baking powder and salt.

Add some of your dry ingredients to the batter. Add some buttermilk. Mix with a spatula.

Add your flour mixture again. Then, add the remaining buttermilk. Mix with a spatula. Finally, add the rest of your flour mixture and mix again until the better is thick.

Fill each cupcake well to the top with our cupcake batter while making sure to spread it evenly on the 12 tins.

Place it in the oven and bake it for 22 to 25 minutes.

After they are fully baked, take them out of the oven and let them cool for 5 minutes.

Place a cooling rack over the cupcake pan and invert for the cupcakes to release from the pan.

You can serve them cool or warm with some vanilla ice cream. Enjoy!



You can make 24 pieces of these cupcakes by doubling the ingredients.

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