Cupcakes

Piña Colada Upside Down Cupcakes

Here in Boston we’re expecting our third nor’easter in a row this week. The first one was all rain, the next one was a few inches of snow, so who knows what to expect this week! But today was spring forward so that means spring is close, right?  Well, I know that Easter is just a few weeks away.  And so is Passover.  Those mean spring, right?! These Piña Colada Upside Down Cupcakes are not Passover friendly (check out my Passover cookie cake inspired by Molly Yeh!), but they are super delicious and they just scream spring!

Pina Colada Upside Down Cupcakes

I love the colors and flavors of spring.  So light and soft and breezy!  The combination of coconut and pineapple with the maraschino cherry and rum is a perfect combination. I’ve made pineapple upside down cupcakes in the past and they’re so fun and so cute in cupcake form, but I wanted to spice them up a bit.  Adding the rum and coconut just makes them even better!

The cake itself is so light and sweet and delicious.  It’s one of my favorite cakes that I’ve made. The toppings really enhance the flavor of the cake. Plus, you can’t go wrong with a little bit of alcohol in your desserts! (But check out the recipe notes for how to make this rum-free!)

Pina Colada Upside Down Cupcakes

Note that you do not want to use cupcake liners when you make these because the fruit goes into the bottom of the pan, but it will end up as the top of the cupcake.  Also, these do not work as mini cupcakes.  There is not enough room in a mini cupcake cup for the toppings and enough batter.

These are perfect for a spring picnic (if the weather ever allows for it…), Easter brunch, spring birthdays, or really anything.  You don’t need an excuse to make these! As a bonus, because these don’t have icing piled on top, they’re easy to package up, to transport, or to put in an Easter basket.

 

Super easy recipe for Piña Colada Upside Down Cupcakes at www.flourdeliz.com! Perfect for Easter brunch! @flour_de_liz #pineapple #coconut #piñacolada #cupcakes #piñacoladacupcakes #easter #brunch #spring #springtime #rum #recipe #easyrecipe #flourdeliz
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Print Recipe
Piña Colada Upside Down Cupcakes
Pina Colada Upside Down Cupcakes
Prep Time 15-20 minutes
Cook Time 15-20 minutes
Servings
cupcakes
Ingredients
Topping
Cake
Prep Time 15-20 minutes
Cook Time 15-20 minutes
Servings
cupcakes
Ingredients
Topping
Cake
Pina Colada Upside Down Cupcakes
Instructions
  1. Drain the crushed pineapple, saving the juice for the cake batter.
  2. Soak crushed pineapple in rum. Soak cherries in rum.
  3. Preheat the oven to 350 F and spray cupcake tin with non-stick spray.
  4. Prepare the cake batter by beating the butter and sugar together till light and fluffy.
  5. Beat in the egg, salt, baking powder and rum.
  6. Add flour and pineapple juice in alternating additions, both starting and ending with the flour.
  7. Prepare the pan by putting the following into each cupcake cup: 1 teaspoon melted butter 1 teaspoon brown sugar 1 maraschino cherry 1 teaspoon coconut 1 tablespoon crushed pineapple.
  8. Press into the bottom of the tin, then scoop cupcake batter on top, filling about 3/4 full.
  9. Bake until a light golden brown, about 15-20 minutes.
  10. Let the cupcakes cool in the pan about 5 minutes, then flip over onto the cooling rack so that the fruit is on top.
  11. Cool completely, and enjoy!
Recipe Notes

For cupcakes without rum, don't soak the fruit and use vanilla instead of rum in the cake.

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2 Comments

  • Reply

    Zainab

    March 14, 2018

    With all this winter weather still here, I’ve been craving these tropical flavors!

    • Reply

      Liz

      March 15, 2018

      ugh, I totally thought they would make spring come, but it doesn’t appear to have worked! Haha!

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