Pineapple Upside-Down Cupcakes
A tropical twist on a classic dessert, these Pineapple Upside-Down Cupcakes are moist, sweet, and bursting with pineapple flavor. Topped with caramelized brown sugar, juicy pineapple, and a bright maraschino cherry, these individual treats are perfect for any occasion.
Ingredients
- 1/2 cup melted butter for the topping
- 1 1/2 cups brown sugar for the topping
- 24 maraschino cherries
- 1 (20 oz) can crushed pineapple well-drained
- 1 (18.25 oz) package pineapple cake mix such as Duncan Hines® Pineapple Supreme
- 1 1/3 cups pineapple juice reserved from the crushed pineapple
- 3 large eggs
- 1/3 cup vegetable oil
- 1 tbsp confectioners' sugar optional, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and spray 24 muffin cups with cooking spray.
- Place 1 teaspoon of melted butter into each muffin cup. Add 1 tablespoon of brown sugar on top of the butter, then press a maraschino cherry into the center. Spoon a heaping tablespoon of crushed pineapple over the cherry and brown sugar mixture, pressing down gently to create an even layer.
- In a large mixing bowl, combine the pineapple cake mix, reserved pineapple juice, eggs, and vegetable oil. Mix on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes until smooth.
- Pour the prepared cake batter into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes. Run a knife around the edges to loosen them, then carefully invert the muffin tin onto a baking sheet lined with wax paper.
- For an extra touch of sweetness, dust the tops of the cupcakes with confectioners' sugar before serving.
Notes
For a fun twist, try adding a bit of coconut flakes to the topping for extra tropical flavor.
Nutrition
Calories: 250kcal
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