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!
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!)
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.