Quick Description
Individual-sized cupcakes with a sweet, caramelized pineapple and cherry topping. Each bite delivers a delightful mix of soft cake and juicy, tangy pineapple. Perfect for serving at parties or as a sweet treat!
Servings & Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
Ingredients List
For the Pineapple Topping:
- 1 can (8 oz) pineapple rings or chunks (drained)
- 12 maraschino cherries
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
For the Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup milk
- 1 tsp vanilla extract
- 1 tbsp pineapple juice (from the can)
Instructions
-
Prepare the Topping:
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a small saucepan, melt the butter and brown sugar over medium heat. Stir until the sugar is dissolved and the mixture is smooth.
- Spoon about 1 teaspoon of the butter-sugar mixture into the bottom of each muffin cup.
- Place a pineapple ring or a few pineapple chunks in each muffin cup, followed by a maraschino cherry in the center of each pineapple ring.
-
Make the Cupcake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, softened butter, milk, vanilla extract, and pineapple juice.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
-
Bake the Cupcakes:
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before carefully inverting them onto a serving plate. (If the cupcakes don’t release easily, run a knife around the edges to loosen them.)
-
Serve:
- Let the cupcakes cool completely before serving. The pineapple topping will be golden and caramelized.
Additional Notes
- You can substitute the pineapple chunks with fresh pineapple for a more tropical taste.
- For a fun twist, add a teaspoon of rum extract to the batter for a pina colada flavor.
Dietary Info
- Keto: This recipe is not keto-friendly, but you can make a low-carb version by replacing flour with almond flour and using a sugar substitute like erythritol.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for a gluten-free treat.
Flavor Tips & Variations
- Coconut Twist: Add shredded coconut to the cupcake batter or sprinkle on top before baking for an added tropical flavor.
- Spiced Version: Add a pinch of ground cinnamon and nutmeg to the batter for a spiced-up twist.
Ingredient Substitutions
- Eggs: If you’re vegan, substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Butter: Use coconut oil or a plant-based butter for a dairy-free option.
Recipe Variations & Serving Suggestions
- Mini Bundt Cakes: Use mini bundt pans for a more dramatic presentation.
- Serve with a dollop of whipped cream or vanilla ice cream for an extra indulgence.
Storage & Make-Ahead
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
- Make-Ahead: The cupcakes can be baked a day in advance and stored in the fridge. Simply reheat them for a few seconds in the microwave before serving.
