Ingredients
– 1 box cake mix (as per package instructions) Forms the base of the batter for Pineapple Upside Down Cupcakes.
– 1 1/3 cups pineapple juice Substitute for water in the cake mix to boost the tropical flavor in these pineapple upside down cupcakes.
– Vegetable oil (amount as called for on the cake mix package) Helps keep the batter smooth and the cupcakes tender.
– Eggs (number as specified on the cake mix package) Adds structure and lift to the Pineapple Upside Down Cupcakes batter.
– 1/2 cup melted butter Creates the caramelized base at the bottom of each muffin cup for pineapple upside down cupcakes.
– 1 1/2 cups brown sugar Mixes with butter to form the glossy topping that defines these upside down cupcakes.
– 1 maraschino cherry per muffin cup Placed on top for a classic, colorful touch in each pineapple upside down cupcake.
– 1 heaping tablespoon of crushed pineapple per muffin cup Adds extra moisture and flavor, making it easier to remove the cupcakes after baking.
– 2 cups fresh or canned pineapple (drained and crushed, as needed) Provides the sweet-tart fruit layer; use for the topping in pineapple upside down cupcakes.
– 1 1/2 cups all-purpose flour Builds the structure of the cake base; opt for gluten-free blends if adapting.
– 1 1/2 teaspoons baking powder Helps the batter rise for a light crumb in pineapple cupcakes.
– 1/4 teaspoon baking soda Works with baking powder for even lift.
– 1/4 teaspoon salt Balances the sweetness in the batter.
– 3/4 cup granulated sugar Sweetens the cake part of the recipe.
– 1/2 cup milk (dairy or plant-based) Adds moisture to the batter.
– 1 teaspoon pure vanilla extract Enhances the tropical notes in upside down cupcakes.
Instructions
1-First Steps: Preheat and Prep: Preheat the oven to 350°F and grease your 12-cup muffin tin. Measure out ingredients like the box cake mix, 1 1/3 cups pineapple juice, vegetable oil, and eggs as per the package. For this pineapple upside down cupcakes recipe, substituting pineapple juice adds a tropical twist right from the start.
2-Create the Topping: Melt 1/2 cup butter and mix with 1 1/2 cups brown sugar, then spoon into each muffin cup. Add a maraschino cherry and 1 heaping tablespoon of crushed pineapple on top for that classic look. Using crushed pineapple here improves flavor and makes removal easier, a key tip for perfect pineapple upside down cupcakes.
3-Mix the Batter: Prepare the cake batter following the package instructions, but swap water for 1 1/3 cups pineapple juice. Include the vegetable oil and eggs as called for, then pour over the topping in each cup. Be careful not to overfill the tins to prevent overflow during baking.
4-Bake and Invert: Bake at 350 degrees Fahrenheit for about 20 minutes until done. After cooling for at least 5 minutes, invert onto parchment paper to reveal the caramelized topping. Sprinkling optional confectioners’ sugar before serving adds a nice finish to your pineapple upside down cupcakes.
Running a knife around the edges can help with releasing, and remember, these steps make how to make pineapple upside down cupcakes simple and rewarding.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍍 Use crushed pineapple instead of pineapple rings for better flavor distribution and easy removal.
🛑 Avoid paper liners to prevent sticking; grease muffin tins instead.
🍰 Do not overfill cupcake tins to avoid overflow and uneven baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 24g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg