Pineapple Upside-Down Cupcakes

There’s something truly delightful about Pineapple Upside-Down Cupcakes. Picture this: a fluffy, golden cupcake with a caramelized pineapple ring and a cherry perched on top. It’s a treat that brings a tropical twist to any occasion, whether it’s a family gathering or simply a sweet surprise in your lunchbox. This simplified version of the classic cake is not only delicious but also incredibly easy to make.

Why You’ll Love This Recipe

These cupcakes are a mini version of your favorite upside-down cake, offering all the buttery, sugary goodness in a convenient individual serving. They’re perfect for parties or luaus and taste amazing whether warm or at room temperature. Plus, with a few simple ingredients and a boxed cake mix, you’ll have these delightful treats ready in no time.

Kitchen Equipment You’ll Need

• Oven
• 24-cup muffin tin
• Mixing bowls
• Electric mixer
• Cooking spray
• Knife
• Cookie sheet

Ingredients

• 1 can (20 oz) sliced pineapple, drained, juice reserved
• 1 box yellow cake mix
• 1/2 cup vegetable oil
• 3 eggs
• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• 12 maraschino cherries, cut in half

Step-by-Step Instructions

1. Preheat your oven to 350°F and spray 24 regular-size muffin cups with cooking spray.
2. Cut each pineapple slice into 4 pieces and set aside.
3. In a large bowl, combine the cake mix, vegetable oil, eggs, and reserved pineapple juice. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
4. In a small bowl, stir together the melted butter and brown sugar.
5. Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup.
6. Top each with 2 pieces of pineapple and place a cherry half, cut side up, in the center of the pineapple pieces.
7. Spoon 1/4 cup of batter into each cup.
8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the cupcakes for 5 minutes, then run a knife around the edge of each cupcake to loosen and invert them onto a cookie sheet. Serve warm.

Tips for Success

• Make sure to drain the pineapple slices thoroughly to prevent excess moisture in the cupcakes.
• For a richer flavor, use melted butter instead of vegetable oil in the cake mix.
• Invert the cupcakes carefully to keep the pineapple and cherry intact.

Additional Tips and Variations

Feel free to experiment by adding a dash of cinnamon or nutmeg to the brown sugar mixture for a spiced twist. You can also try using fresh pineapple for a more vibrant flavor.

Nutritional Highlights (Per Serving)

Each serving contains approximately:

• Calories: 200
• Fat: 8g
• Saturated Fat: 3g
• Carbohydrates: 31g
• Sugar: 19g
• Protein: 2g

Frequently Asked Questions (FAQ)

Can I make these cupcakes ahead of time?

Yes, these cupcakes can be made a day in advance. Store them in an airtight container at room temperature.

Can I use a different type of cake mix?

Absolutely! A white or butter cake mix would also work well with this recipe.

How do I store leftovers?

Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion

These Pineapple Upside-Down Cupcakes are a delightful treat that’s sure to impress your friends and family. Their sweet, tangy flavor and charming presentation make them a standout dessert. Give this easy recipe a try, and let us know how it turns out by sharing your experiences in the comments below!