Pineapple Upside Down Cupcakes
Delightful cupcakes featuring a fluffy yellow cake topped with caramelized pineapple and cherries, perfect for any occasion.
Servings: 12 cupcakes
Calories: 200kcal
Ingredients
For the cupcake base
- 1 box yellow cake mix Plus the ingredients listed on the box
- 20 oz canned pineapple slices Cut into small pieces
- 1 jar maraschino cherries For that sweet surprise in each bite
- 1/2 cup packed brown sugar Bringing a rich depth of flavor
- 1/4 cup melted butter Adding moisture and richness
- as needed non-stick spray To ensure they come out perfectly
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a muffin pan.
- Pour about 1/2 teaspoon of melted butter into each muffin cup, followed by 1 teaspoon of brown sugar.
- Place a cherry in the center of each muffin cup and scatter the small pineapple pieces around it.
Baking
- Prepare the cake batter according to the package instructions.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes. Use a knife to loosen the edges, then turn them onto a tray while still warm.
Notes
For an extra crunch, add crushed walnuts or pecans at the bottom layer. Use mini muffin pans for smaller, quicker baking options.