Pineapple Upside-Down Cupcakes Are The Perfect Bite-Sized Treats

Yum!

Pineapple upside-down cakes have been an American staple since the 1920s. The cake rose to fame initially thanks to the Dole company, which engineered a way to can pineapple and cut it into those cute little rings.

But you know what’s even better than pineapple upside-down cakes? Why, pineapple upside-down cupcakes, of course! This light, fruity dessert is just asking to be given the dainty, handheld treatment. Plus, the flavors translate perfectly into a cupcake format.

Best of all, this recipe for pineapple upside-down cupcakes from Cooking Classy is super easy to make. Thanks to the use of canned pineapples, you can easily prep your cupcakes and get them in the oven in under 30 minutes. Once they finish baking and cool down, you can then either use whipped topping from your grocery store’s dairy case or make your own with heavy cream and sugar.

Whichever option you choose, don’t forget to top each adorable cupcake with a maraschino cherry! It’s the perfect finishing touch.

At The Blond Cook, Amy simplifies the recipe down to just a handful of ingredients. The recipe calls for using a boxed yellow cake mix, and she adds a whole new depth of flavor by using dark brown sugar, as well as two teaspoons of dark rum.

Rum is a popular ingredient in pineapple upside-down cake recipe since its tropical taste pairs perfectly with pineapple. This recipe opts to skip the whipped topping. But with the flavor of the rum-soaked pineapple, you probably won’t even want to add anything else to these bite-sized treats.

You can also try Betty Crocker’s version of the cupcake, which incorporates a traditional ingredient from the cake — pineapple rings. All you have to do is place the slices directly into the muffin tin, on top of the batter. Then, top with maraschino cherries and more batter.

The result is a perfect replica of the pineapple upside-down cake recipe that you love, except in a cupcake format.