Description
Moist vanilla cupcakes meet buttery caramelized pineapple in this fun, mini version of a classic dessert. Topped with a sweet cherry and baked to golden perfection, these individual treats are great for parties, picnics, or whenever you’re craving a tropical twist.
Ingredients
For the topping:
¼ cup unsalted butter (melted)
12 tbsp brown sugar (1 tbsp per cupcake)
6 pineapple rings, halved
12 maraschino cherries
For the batter:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or Greek yogurt)
¼ cup whole milk
1–2 tbsp pineapple juice (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly.
- Pour melted butter into each muffin cup and sprinkle with 1 tbsp brown sugar.
- Place half a pineapple ring in each tin, adding a cherry to the center.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light. Beat in eggs and vanilla.
- Alternate adding dry ingredients and sour cream/milk to the creamed mixture.
- Optional: Stir in pineapple juice for added flavor.
- Divide batter among muffin cups, filling ¾ full.
- Bake 20–25 minutes until golden and set.
- Cool for 10–15 minutes, then invert onto a tray.
- Let cool fully or serve warm.
Notes
Dry pineapple slices slightly to avoid excess moisture.
Room temperature ingredients help the batter mix evenly.
For a twist, try adding a pinch of cinnamon or coconut extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 265