Piña Colada Upside Down Cupcakes
Servings Prep Time
12cupcakes 15-20minutes
Cook Time
Servings Prep Time
12cupcakes 15-20minutes
Cook Time
  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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