Description
These Pineapple Upside-Down Cupcakes are a delightful twist on the classic cake, offering all the caramelized pineapple goodness in perfectly portioned treats. Moist, buttery, and irresistibly sweet, they’re the perfect dessert for any occasion!
Ingredients
- 1 can (20 oz) pineapple rings, drained and cut into small pieces
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 12 maraschino cherries
- 1 box yellow cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup pineapple juice (from the can or fresh)
Instructions
1️⃣ Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or use cupcake liners.
2️⃣ In each muffin cup, add 1 tablespoon of melted butter followed by 1 tablespoon of brown sugar. Stir gently to combine.
3️⃣ Place 2-3 pieces of pineapple into each cup and add 1 maraschino cherry in the center.
4️⃣ In a large bowl, prepare the cake batter by mixing the cake mix, vegetable oil, eggs, and pineapple juice until smooth.
5️⃣ Spoon the batter evenly into each muffin cup, filling about 2/3 full.
6️⃣ Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7️⃣ Allow cupcakes to cool for 5 minutes, then carefully invert them onto a tray or cooling rack.
8️⃣ Let cool slightly before serving.
Notes
1️⃣ Drain Pineapple Thoroughly: Excess juice can cause soggy bottoms. Make sure to drain canned pineapple well or pat fresh pineapple pieces dry with a paper towel before using them.
2️⃣ Don’t Overfill the Cups: Fill each cupcake liner about 2/3 full with batter to allow room for the cupcakes to rise without overflowing.
3️⃣ Invert While Warm: Flip the cupcakes onto a cooling rack or tray 5 minutes after baking to prevent the caramelized topping from sticking to the pan.
- Prep Time: 10 min
- Cook Time: 25 min