Description
These Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert, featuring a moist yellow cake infused with pineapple juice and topped with caramelized brown sugar, crushed pineapple, and a maraschino cherry. Perfect for parties or a sweet treat any time, they offer individual servings with a tropical flair.
Ingredients
Scale
Topping
- 1/2 cup melted butter
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple (juice reserved)
Cake Batter
- 1 (15.25 ounce) package yellow cake mix
- 1 1/3 cups pineapple juice (use reserved juice and additional pineapple juice to substitute for water in cake mix)
- 2 large eggs (as called for in cake mix)
- 1/4 cup vegetable oil (as called for in cake mix)
Optional
- Confectioners’ sugar for dusting
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a 24-cup muffin tin thoroughly with cooking spray to prevent sticking.
- Add Topping Base: Spoon 1 teaspoon of melted butter into each muffin cup, then sprinkle 1 tablespoon of brown sugar over the butter to create the caramelized base.
- Add Pineapple and Cherry: Place one maraschino cherry in the center of each muffin cup. Then, spoon a heaping tablespoon of crushed pineapple over the cherry and sugar, spreading evenly with the back of a spoon.
- Prepare Cake Batter: In a large bowl, combine the yellow cake mix as directed on the package, substituting the water with 1 1/3 cups pineapple juice. Add eggs and vegetable oil as instructed and mix until smooth.
- Fill Muffin Cups: Spoon the prepared cake batter into each muffin cup, filling almost to the top to allow space for rising.
- Bake: Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Invert: Allow the cupcakes to cool for 5 minutes in the pan. Carefully invert the muffin tin onto waxed or parchment paper to release the cupcakes with the pineapple topping now on top.
- Optional Garnish: Dust the cupcakes with confectioners’ sugar before serving for an added touch of sweetness and presentation.
Notes
- Make sure to grease the muffin tin well to prevent sticking when inverting the cupcakes.
- Reserve the pineapple juice from the crushed pineapple to use in the cake batter for extra flavor.
- Let the cupcakes cool slightly before inverting to ensure the topping stays intact.
- These cupcakes can be served warm or at room temperature.
- Optional dusting of confectioners’ sugar adds an elegant finish.
