Mmmm… A Delicious Pineapple Upside-Down Cupcakes
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Indulge in Pineapple Upside-Down Cupcakes
Imagine the classic pineapple upside-down cake, but in the form of delightful individual cupcakes. These Pineapple Upside-Down Cupcakes are a mini version of the beloved dessert, featuring buttery brown sugar, sweet pineapple, and a cherry on top. They’re perfect for parties, luaus, or any occasion where you want to impress with minimal effort!
Why You’ll Love This Recipe
These cupcakes are not only adorable but also incredibly tasty whether served warm or at room temperature. They come together quickly, thanks to a boxed cake mix enhanced with buttery, caramelized goodness. This recipe is a surefire hit, combining simplicity with the nostalgic flavors you love.
Kitchen Equipment You’ll Need
- Muffin tin (24 cups)
- Cooking spray
- Large mixing bowl
- Electric mixer
- Small bowl
- Knife
- Cookie sheet
Ingredients
- 1 can (20 oz) sliced pineapple, drained
- 1 box yellow cake mix
- 3 eggs
- 1 1/2 cups milk
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 24 maraschino cherries
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Spray a 24-cup muffin tin with cooking spray.
- Cut each pineapple slice into 3 pieces; set aside.
- In a large bowl, combine the cake mix, milk, and eggs. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
- In a small bowl, mix the melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin cup.
- Top each cup with 2 pieces of pineapple and place a cherry in the center.
- Fill each muffin cup with cake batter.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes. Run a knife around the edges of the cupcakes to loosen them, then invert onto a cookie sheet.
- Serve warm with sweet whipped cream for an extra touch of indulgence.
Tips for Success
- Ensure the pineapple is well-drained to prevent soggy cupcakes.
- Use room temperature eggs and milk for a smoother batter.
- Invert the cupcakes while they are still warm for easier release from the tin.
Additional Tips and Variations
If you prefer a homemade touch, feel free to use your favorite yellow cake recipe instead of a mix. For a tropical twist, add a splash of coconut rum to the batter, or sprinkle shredded coconut on top.
Nutritional Highlights (Per Serving)
Each cupcake provides a delightful balance of sweet and fruity flavors with a hint of buttery richness.
Frequently Asked Questions (FAQ)
Can I make these cupcakes in advance?
Absolutely! These cupcakes can be baked a day ahead. Store them in an airtight container to maintain freshness.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just make sure to slice it thinly and drain any excess juice.
Conclusion
These Pineapple Upside-Down Cupcakes are a delightful twist on a classic dessert, offering the same irresistible flavors in a convenient, individually portioned form. I invite you to try this recipe and share your experiences with family and friends. Enjoy every bite of these tropical treats!
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