Bite-Sized Bliss: Mini Pineapple Upside-Down Cupcakes Recipe You Need to Try

Photo byAngie Bright

If you're craving a dessert that perfectly balances sweet and tangy, Mini Pineapple Upside-Down Cupcakes are just what you need. These bite-sized treats are a fun twist on the classic pineapple upside-down cake, and they’re incredibly easy to make. Whether you're serving them at a party or enjoying them as a sweet snack, these cupcakes are a guaranteed hit. The combination of caramelized brown sugar, juicy pineapple, and the brightness of maraschino cherries, all topped with moist yellow cake, creates a dessert that is as eye-catching as it is delicious.

These mini cupcakes capture the nostalgic charm of the original dessert but in a more convenient, portable form. Imagine each bite filled with the tropical taste of pineapple and the buttery sweetness of caramelized sugar, all finished off with a burst of cherry flavor. The best part? They're made with a boxed cake mix, so you don't have to be a baking expert to achieve perfect results.

Recipe: Mini Pineapple Upside-Down Cupcakes

Ingredients:

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices, drained and cut into small pieces
• 12 maraschino cherries, halved
• 1 box yellow cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup pineapple juice (reserved from the can)
• Whipped cream (optional, for serving)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin to ensure easy removal of the cupcakes.
2. In a small bowl, mix together the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into each cup of the muffin tin, creating a sweet caramel base.
3. Place a few pieces of pineapple and half a cherry on top of the butter and sugar mixture in each cup. These fruity gems will become the colorful topping once the cupcakes are inverted.
4. In a large bowl, prepare the yellow cake mix according to the package instructions. Replace the water with the pineapple juice you reserved from the can, and mix in the eggs and vegetable oil.
5. Pour the cake batter over the pineapple and cherries in each muffin cup, filling each cup about two-thirds full to allow room for the cupcakes to rise.
6. Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and springy to the touch.
7. Allow the cupcakes to cool in the pan for about 5 minutes. Run a knife around the edges to help loosen them.
8. Carefully invert the muffin tin onto a wire rack or serving tray, letting the cupcakes fall out upside down, with the caramelized pineapple and cherries now on top.
9. Let the cupcakes cool completely. For an extra touch of indulgence, top them with a dollop of whipped cream before serving.

The Delight in Every Bite

These Mini Pineapple Upside-Down Cupcakes are the perfect blend of nostalgia and convenience. The warm, caramelized pineapple paired with the fluffy cake offers a tropical burst of flavor in every bite. They’re great for any occasion—whether it's a family gathering, a picnic, or a casual dessert after dinner. With their beautiful presentation and delicious taste, these mini cupcakes will quickly become a favorite in your recipe collection.

The fact that this recipe is so simple makes it even better. Using a store-bought cake mix and just a few extra ingredients, you can whip up a batch of these crowd-pleasers in no time. Plus, the individual serving size makes them easy to serve and enjoy—no need for plates or forks!

So, next time you're in the mood for a dessert that brings sunshine to the table, give these Mini Pineapple Upside-Down Cupcakes a try. They're sure to turn any ordinary day into a sweet celebration.

Here are three useful sources related to using pineapple juice and substitutes for it in baking and other recipes:

1. Southern Bite offers a detailed guide on using pineapple juice to enhance flavors in cakes, along with tips on substituting it for water in boxed cake mixes. They recommend adjusting the amount of water to balance the added acidity and flavor. You can check out their recipe for Pineapple Juice Cake for more details​Southern Bite.
2. Foods Guy provides an overview of pineapple juice alternatives, such as mango and orange juice, that can maintain a similar tropical flavor. Mango juice, for instance, has a slightly thicker texture but can substitute well in most recipes where pineapple juice is used, though it may require additional acidic ingredients to match the taste. More on substitutes can be found in their Best Pineapple Juice Substitutes article​Foods Guy.
3. Chef Standards discusses the use of various tropical fruit juices like grapefruit, lime, and mango as effective substitutes for pineapple juice, depending on the recipe. Each has different levels of sweetness and acidity, making them suitable for certain dishes like marinades or baked goods. For a detailed guide, you can visit their page on Pineapple Juice Substitutes​Chef Standards.