Pineapple Upside Down Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cupcakes with caramelized pineapple and cherry on top, with a light butter cake base. Tropical and sweet with a nostalgic pineapple upside-down cake flavor. Perfect for parties.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 (20 oz) can pineapple chunks in pineapple juice
- 1 (8 oz) can pineapple chunks in pineapple juice
- 1/3 cup (2.7 oz) packed light brown sugar
- 1/3 cup (2.6 oz) unsalted butter
- 1 cup (5 oz) all-purpose flour
- 3/4 cup (5.6 oz) granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (2 oz) unsalted butter, softened
- 1/2 cup (4 oz) pineapple juice (from pineapple chunk can)
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup heavy cream
- 2 Tbsp granulated sugar
- 12 maraschino cherries
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 59mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 22mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 59MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.