This is a soft , delectable cupcake with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cupcakes, adding even more delicious flavor and texture. Upside down Pineapple cake is most popular and commonly prepared, so this season I decided to make a cupcake version of the same

It is essential to follow the steps correctly else you will end up with wet crumb cupcakes. The batter should be thick. The beauty of these cupcakes it that it requires no additional frosting or garnish as this has the beautiful garnishing at the top. I am not in favor of making vanilla cupcakes with just pineapple cherry topping, I really love it when it tastes of pineapple completely.

You can prepare these as regular cupcakes with just pineapple essence too, somehow I wanted to prepare them using pineapple juice and see, the result was delicious. Once I finished clicking the pics, my cupcakes disappeared in a trice. Do not add additional liquid in the cupcakes as once you bake them pineapple and brown sugar will also release it’s moisture. It is also essential that you blot/wipe the pineapple and cherries of it’s excess moisture before using them

Brown sugar provides perfect caramelized top while white sugar in the cupcakes will balance the sweetness required. The cupcakes taste equally good when served warm so you needn’t wait to cool completely too.

*Always blot pineapples and cherries before using, draining excess moisture from them. Both Canned or fresh pineapples can be used here

**Its best to cool them for 20 minutes in the tray and then cooling completely, this allows the base to set in properly

**Cupcake liners helps in easy demoulding and preventing any messy base at the bottom.

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 10 mins Baking time: 18 mins Total time: 28 mins

Servings: 3-4


1 cup = 240 ml

  • 3/4 cup APF/Maida
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tbsp pineapple juice
  • 1/4 cup + 2 tbsp buttermilk
  • 1/8 teaspoon salt
  • 1/4 cup + 2 tbsp granulated white sugar
  • 1/4 cup oil
  • 1/2 tbsp melted butter
  • 4 tbsp brown sugar
  • 3-4 pineapple slices
  • 5-6 cherries
  • Few drops (OR 1/4 teaspoon) of Pineapple essence

Steps to prepare

  • Preheat oven to 170 deg cel. Line cupcakes tray with cupcake paper or alternatively grease the cupcakes moulds. If using the liner then add butter to the base and spread evenly
  • Sprinkle and spread brown sugar evenly at the base
  • Now place the pineapple slices at the base. You would need to slice the pieces and fit them at the base. Place cherries at the center and fill the gaps in between the slices
  • Sieve dry ingredients and keep it aside
  • In a bowl, whisk oil, sugar and buttermilk until well combined
  • Add pineapple juice and essence and mix well
  • Gradually add the dry ingredients and whisk until just combined
  • Pour the batter into prepared cupcakes tray filling upto 2/3 level
  • Bake for 17-20 minutes until done
  • Cool in the tray for 10 minutes
  • Cool on the wire rack completely. If not using cupcakes liner, then run the knife across the edges and demould the cupcakes. The cupcakes taste equally good when served warm
  • Delicious cupcakes are ready to be served
Upside Down Pineapple Cupcakes – Eggless

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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