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Piña Colada Upside Down Cupcakes

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



  • 1/2 stick butter
  • 3/4 cups sugar
  • 1 egg
  • 1/2 teaspoon kosher salt Diamond Crystal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coconut extract
  • 2 cups flour
  • 1/2 cup pineapple juice or as much as you can squeeze out of the can - it should get pretty close
  • 1/2 cup crushed pineapple


  • 1/2 stick butter melted
  • 1/4 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 1/2 cup for the batter


  • 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 3/4 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!