Pineapple upside down cupcakes

Prep: 20 mins
Cook: 20 mins
Pineapple upside down cupcakes
The cupcake version of an all-time favourite!

For the base

1 can pineapple pieces, drained from their juice

70g brown sugar

75g unsalted butter, melted

For the cake

125g flour

150g caster sugar

1/2 tsp baking powder

1/4 tsp salt

60g unsalted butter, softened

120ml reserved pineapple juice from the can

1 large egg

1/2 tsp vanilla extract

For the topping

200ml double cream

30g icing sugar

12 glace or maraschino cherries

Preheat oven to 180°C. Spray a muffin pan well with non-stick cooking spray. Drain the pineapple and pat dry with paper towels.

Mix the brown sugar and the butter. Divide this mixture evenly among the 12 cups, then arrange the pineapple chunks on top in a flower pattern. Set the pan aside.

In a mixing bowl, add all the ingredients for the cake and beat with an electric mixer. Using an ice-cream scoop, divide the batter evenly in the pan.

Bake for 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Allow the cupcakes to cool for 5 minutes, then run a knife around the edges to loosen. Place a cooling rack over the muffin pan and invert the pan, allowing the cupcakes to fall onto the cooling rack. Allow the cupcakes to cool completely.

Whip the cream to soft peaks using an electric mixer. Add the sugar and continue whipping to stiff peaks. Pipe the whipped cream onto the cooled cupcakes and top with a cherry.


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Fruit, Eggs, Sugar

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Kids Food, Cake Stall, Cupcakes, Classics


Level of Difficulty

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