Pineapple Upside Down Cupcakes





Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes

Indulge in a delightful variation of the classic pineapple upside-down cake with these scrumptious pineapple upside-down cupcakes. Crafted with a moist and airy pineapple cake base, these treats are crowned with a luscious and adhesive pineapple glaze.

Ingredients:

  • ½ cup of melted sweet cream butter
  • 1 ½ cups of light brown sugar
  • 24 maraschino cherries
  • 1 can of crushed pineapple (20 oz)
  • 1 package of pineapple cake mix (18.25 oz)
  • 3 large eggs
  • 1 ½ cups of pineapple juice
  • ½ cup of canola oil
  • 1 tablespoon of powdered sugar (for garnish)

Instructions:

  1. Position the oven rack in the middle and preheat to 350 degrees.
  2. Prepare muffin cups with nonstick baking spray.
  3. Place a teaspoon of melted butter in each muffin cup.
  4. Top with one tablespoon of light brown sugar.
  5. Position one maraschino cherry in the center of the sugar in each cup.
  6. Use a tablespoon to measure and press down crushed pineapple into each cup.
  7. Set aside.
  8. In a mixer bowl, combine pineapple cake mix, eggs, pineapple juice, and oil.
  9. Mix on low until moistened (approximately 30 seconds), then increase speed to medium for 2 minutes.
  10. Scoop batter into each muffin well, filling just below the top (avoid overfilling).
  11. Bake at 350 degrees for 20 minutes.
  12. Check for doneness with a toothpick; if it comes out clean, the cupcakes are ready.
  13. Allow cupcakes to cool on the counter for about 5 minutes.
  14. Flip the baked cupcakes onto a cooling rack, ensuring the cherry is on top.
  15. Sprinkle with powdered sugar and savor the delight!

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