Pineapple upside down cupcakes are a delicious twist on the classic pineapple upside down cake. These cupcakes are made with a moist and fluffy pineapple cake base, topped with a rich and sticky pineapple glaze.
Ingredients
- ½C sweet cream butter, melted
- 1 ½ C light brown sugar
- 24 maraschino cherries
- 1 can crushed pineapple, 20 oz
- 1 package, 18.25 oz pineapple cake mix
- 3 large eggs
- 1 ½ C pineapple juice
- ½ C canola oil
- 1Tbsp powdered sugar, garnish
How to Make Pineapple Upside Down Cupcakes
- Position the oven rack in the middle of the oven.
- Preheat oven to 350 degrees.
- Prep muffin cups with nonstick baking spray.
- Add one teaspoon of melted butter in each of the muffin cups,
- Top the melted butter with one tablespoon of light brown sugar.
- Position one maraschino cherry in the center of the light brown sugar in each
of the muffin cups. - Use a tablespoon measuring spoon to measure out the crushed pineapple. (Heaping
tablespoon) - With the back of a spoon push down the crushed pineapple into the maraschino
cherry/ brown sugar layer. - Set aside.
- Add the pineapple cake mix to a mixer bowl. Mix in the eggs, pineapple juice,
and oil with an electric mixer set on low until the cake mix is just moistened.
(30 seconds) - Increase the mixing speed to medium, mixing for 2 minutes.
- Scoop the prepared cake batter into each of the muffin wells. Fill just below
the top of the muffin well. (Do not overfill.) - Bake at 350 degrees for 20 minutes.
- Check to make sure the cupcakes are fully baked by inserting a toothpick in the
center of the cupcake. If the toothpick comes out clean the cupcake is baked. - Set the cupcakes on the counter to cool for about 5 minutes.
- Flip the baked cupcakes over on a cooling rack. (The cherry should be on the
top of the cupcake.) - Enjoy!
