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–+ servings
angled view of piña colada upside down cupcakes on a gold wire rack on top of a marbled surface
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5 from 2 votes

Piña Colada Upside Down Cupcakes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 cupcakes

Ingredients

Cake

  • ½ stick butter
  • ¾ cups sugar
  • 1 egg
  • ½ teaspoon kosher salt Diamond Crystal
  • 1 ½ teaspoons baking powder
  • 1 teaspoon coconut extract
  • 2 cups flour
  • ½ cup pineapple juice or as much as you can squeeze out of the can - it should get pretty close
  • ½ cup crushed pineapple

Topping

  • ½ stick butter melted
  • ¼ cup brown sugar
  • 12 maraschino cherries soaked in rum overnight (skip the soaking for a virgin cupcake!)
  • 12 teaspoons coconut
  • 20 ounce can crushed pineapple minus the ½ cup for the batter

Instructions

  • In advance of making this recipe, soak cherries in rum.
  • Drain the crushed pineapple, saving the juice for the cake batter.
  • Preheat the oven to 350 F and spray cupcake tin with non-stick spray.
  • Prepare the cake batter by beating the butter and sugar together till light and fluffy.
  • Beat in the egg, salt, baking powder, and extract.
  • Add flour and pineapple juice in alternating additions, both starting and ending with the flour.
  • Stir in crushed pineapple.
  • 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
  • Press into the bottom of the tin, then scoop cupcake batter on top, filling a little more than ¾ full.
  • Bake until a light golden brown, about 15 minutes.
  • Let the cupcakes cool in the pan about 5 minutes, then flip over onto the cooling rack so that the fruit is on top.
  • Cool completely, and enjoy!