Our Pineapple cupcakes are really mini pineapple upside down cakes. These Mini Upside Down Pineapple Cupcakes can easily be made by using a jumbo muffin tin.
My mother always made pineapple upside down cake in a cast iron skillet. She made it from scratch when we were younger but after we were grown and left home, she would make her pineapple upside down cakes from a cake mix. I know it was easier for her but it just wasn’t the same. I understand we cook differently when it’s only the two of us.
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But I went differently as all daughters seem to do. I decided to make mini pineapple upside down cakes in a muffin tin. This way we can have just a few of these pineapple cupcakes and share the others with neighbors if we so choose.
Making individual mini upside down pineapple cakes is very easy using this jumbo muffin pan. These little mini cakes start with a delicious topping that is placed at the bottom of the cups and then pineapple rings and cherries are placed on top. Last is the batter is poured on top and after it’s baked, its flipped out and the bottom becomes the top.
Now we will see if any of these Mini Upside Down Pineapple Cakes are even left over to share with the neighbors.
Make mini upside down pineapple cakes from scratch
- 2 20 oz.cans pineapple slices
- 1 jar maraschino cherries
- ⅔ cup brown sugar
- 4 tbsp butter melted
- 2 ½ cups all-purpose flour
- 1 ⅓ cups white sugar
- 2 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup butter softened
- 1 tsp vanilla extract
- 3 eggs
- 1 ¼ cups milk
- 2 Jumbo Muffin Tins
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Preheat your oven to 350 degrees. Generously spray 2 jumbo muffin tins with non-stick cooking spray.
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In a medium-sized bowl, mix the brown sugar and melted butter. Evenly divide sugar mixture into muffin tins. Add one pineapple slice and one maraschino cherry to each.
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In a large bowl, whisk the flour, salt, and baking powder, set aside. In a separate bowl, mix together sugar and butter until light and fluffy. Mix in vanilla and eggs mixing in between each egg addition. Slowly alternate adding flour mixture and milk, mixing well between each.
Divide the cake batter evenly between the tins.
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Bake in the oven for 18-22 minutes until cake bottoms are golden and the cakes are cooked through. Once cooled, flip over the pans to remove your mini pineapple upside down cakes and serve.
If you enjoyed these Pineapple Cupcakes then:
Make an Apple Blossom Cake
Apple Cinnamon Rolls with Caramel Sauce
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