Description
Pineapple Upside Down Cupcakes are a tropical twist on the classic dessert, combining moist cake with sweet pineapple and a cherry on top in each individual serving. These delightful mini cakes are perfect for any occasion, from birthday parties to casual gatherings. With their fluffy texture and rich flavor derived from crushed pineapple and brown sugar caramel, they are sure to be a crowd-pleaser. Making these cupcakes is incredibly easy, requiring just a few simple ingredients and minimal prep time. Whether you’re looking for a fun dessert to impress guests or a sweet treat for yourself, these Pineapple Upside Down Cupcakes will bring sunshine to your table.
Ingredients
Scale
- Cooking spray
- 1/2 cup butter (melted)
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 20 oz can crushed pineapple (reserve juice)
- 15.25 oz package yellow cake mix
- Vegetable oil and eggs (as per cake mix instructions)
- 1 1/3 cups pineapple juice
Instructions
- Preheat your oven to 350°F (175°C).
- Spray 24 muffin cups with cooking spray.
- In each muffin cup, add 1 tsp melted butter, sprinkle with 1 tbsp brown sugar, place a cherry in the center, and top with a heaping tbsp of crushed pineapple.
- Prepare the cake batter according to the package instructions, substituting pineapple juice for water.
- Fill each muffin cup with batter almost to the top.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow cooling for about 5 minutes before inverting onto parchment paper.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 17g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg