Pineapple Upside-Down Cupcakes

they taste as good as they look
They taste as good as they look
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1½ cups All-purpose flour
1 cup Sugar
1½ tsp Baking powder
¼ tsp Salt
10 tbsp Unsalted butter room temperature
½ cup Buttermilk
3 Egg yolks
1 Eggs
1 (20 oz) Can chopped pineapple chunks, pineapple juice reserved
1 tbsp Vegetable oil
1½ tsp Vanilla
12 tsp Brown sugar light
12 Cherries fresh or frozen
Cooking spray for greasing

Nutritional information


Pineapple Upside-Down Cupcakes


This Pineapple Upside-Down Cupcakes recipe is a firm favorite in my house! They look amazing, they’re easy to make and most importantly, they taste delicious too! My kids love to help me make these – they place the fruit in each of the cupcake cases so making upside down pineapple cupcakes is a family affair! 

It’s very easy to make these pineapple upside down cupcakes too. Start by making a buttermilk cake batter in a stand mixer. To make the fruit layer, sprinkle brown sugar into each of the muffin cups followed by pineapple chunks and cherry. Spoon the batter on top of the fruit and bake in the oven. Once they’re cooked, invert the muffin tray onto a baking sheet and enjoy while still warm from the oven!

To make Pineapple Upside-Down Cupcakes, you will need the following ingredients:

Ingridiens for Pineapple Upside-Down Cupcakes

Steps to make Pineapple Upside-Down Cupcakes


Heat the oven and prepare a muffin tray


Preheat the oven to 350 °F. Lightly grease a 12 cup muffin tray with cooking spray.


Combine dry ingredients


Mix 1½ cups of all-purpose flour, 1 cup of sugar, 1½ teaspoons of baking powder and ¼ teaspoon of salt in the bowl of a stand mixer.


Add butter


Add 10 tablespoons of butter to the dry ingredients and using the paddle attachment, beat the mixture on low speed for about 3 minutes.


Combine wet ingredients


Whisk ½ a cup of buttermilk, 3 egg yolks, 1 egg, 2 tablespoons of the reserved pineapple juice, 1 tablespoon of vegetable oil and 1½ teaspoons of vanilla together in a separate bowl.


Add wet ingredients to dry ingredients


Pour half of the buttermilk mixture to the dry ingredients and beat on medium-low speed for about 2 minutes. Scrape the sides of the bowl down using a spatula and pour in the remaining liquid ingredients. Continue to beat at medium speed for 3 minutes.


Prepare the muffin cups


Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Place three pineapple chunks on top of the sugar around the edges of each muffin cup. Position one cherry in the center of each cup.


Add the batter to the muffin trays


Spoon the batter into the muffin trays until each muffin cup is almost completely full.




Bake for 23-25 minutes until the cupcakes are golden brown on top.




Remove muffins from oven and slide a knife around the edge of each cupcake. Cool slightly on a wire rack.




To remove the cupcakes from the muffin tray, lay a baking sheet over the muffin tray and invert the baking sheet and muffin tray so that the cupcakes pop out of the pan.



These muffins are best served warm with a cup of your favorite tea or coffee.

These Pineapple Upside-Down Cupcakes not only look fantastic, they taste delicious too! Try making a batch of these muffins soon and don’t forget to tag #cookmerecipes in your baking posts if you do!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
Total Reviews: 21
Madalynn Dreesen

Mine fell apart so easily but they were soft and fluffy..delish.

Estelle Derra

Can't wait to see more stuff from this website, always the best i've been here since your first recipe!

Nathalie Kaczkowski

Mine were also kinda yellow on the inside which as you know,yellow is a happy color and these cupcakes definetly made me and my kids happy :)

Araceli Abercrombie

Not too sure if they are meant to be kinda sour or if I picked out the wrong pineapple from the batch, either way it was good though.

Royal Lendo

Great if you serve it with some tea too or even coffe it's literally the perfect breakfast or snack to much on anytime of the year.

Poppy Manuszak

I'd gladly get fat from these pineapple cupcakes.

Flora Ollivier

Would go with white sugar instead of brown if you want them to actually be sweet.

Nathalia Staeheli

Not exactly what I expected but i'll be adding more sugar next time.

Vivien Haman

With some vanilla icecream it becomes a match made in heaven.

Alma Weynand

Heaven on Earth made in the shape of a cupcake couldn't ask for more.

Akira Sarcona

Enjoyable and not too hard for a rookie baker like myself to make, 5 stars all the way.

Maisie Galassini

Really cute mini cupcakes I like the way they look and the way they taste.

Estella Kahana

Going to try this out for dessert after eating the moroccan stuffed chicken for dinner.

Emiliana Borroel

Fantastic recipe! loved these upside down cupcakes.

Rory Getsinger

The description wasn't lying they really do taste as good as they look lol.

Ayanna Burnes

Very excited to try these they are currently in the oven as I type this out and I'm sooo in love with the smell.

Leona Eghbali

Cherries make it sour so do NOT add them if you don't like a zesty after taste.

Lexie Jurs

AMAZING!! Very flavorful thx for the best thing ever!!!

Micah Gopez

It's alright i honestly think the french sponge cakes were better though.

Itzayana Xayasane

Homemade cupcakes are the best kind of cupcakes and even cheaper if you know where to shop!


Yummy! Thanks for sharing recipe!

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