Pineapple Upside-Down Cupcakes

Pineapple Upside Cupcakes offer a delightful twist on the traditional pineapple upside-down cake, transforming it into a fun, single-serving dessert that’s perfect for parties or as a sweet treat after a family meal. These cupcakes combine the tropical sweetness of pineapple with the rich, caramelized flavors of brown sugar, all topped with a cheerful cherry centerpiece.

Tropical Treat: Pineapple Upside Cupcakes

This recipe is not only visually appealing but also incredibly easy to make, using simple ingredients and a straightforward method. The end result is a batch of cupcakes that are sure to impress with their moist cake and flavorful topping, making every bite a perfect balance of sweet and tangy.

Preparation Details:

  • Preparation Time: 15 minutes
  • Cooking Time: 20 to 25 minutes
  • Servings: 24 cupcakes

Pineapple Upside Cupcakes

Dive into the tropical flavors of these adorable and tasty pineapple upside cupcakes, a guaranteed hit for any gathering.

Ingredients:

  • 1 can (20 oz) sliced pineapple, 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

Directions:

  1. Preheat your oven to 350°F (177°C). Spray 24 regular-size muffin cups with nonstick cooking spray.
  2. Cut each pineapple slice into 4 pieces; set aside.
  3. In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and the reserved pineapple juice. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping the sides of the bowl as needed.
  4. In a small bowl, stir together the melted butter and brown sugar until well mixed.
  5. Spoon 1 1/2 teaspoons of the butter and sugar mixture into each prepared muffin cup.
  6. Place two pineapple pieces in each cup over the butter mixture.
  7. Set a cherry half, cut side up, in the center of the pineapple pieces in each cup.
  8. Spoon about 1/4 cup of batter into each muffin cup, covering the pineapple and cherry.
  9. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  10. Allow the cupcakes to cool in the pan for 5 minutes. Then run a knife around the edges of each cupcake to loosen them; invert onto a cookie sheet to cool slightly.

Serve these Pineapple Upside Cupcakes warm for a melt-in-your-mouth experience that combines the classic appeal of pineapple upside-down cake with the fun and convenience of a cupcake.

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