Pineapple Upside Down Cupcakes
These individual little cakes are a delightful twist on the classic dessert, showcasing a beautiful blend of caramelized pineapple and cherry topped with a moist cake.
Servings: 12 cupcakes
Calories: 225kcal
Ingredients
Cupcake Base
- 1 box yellow cake mix (plus ingredients listed on the box) Use a store-bought mix for easy preparation.
- 0.5 cup packed brown sugar For caramelizing.
- 0.25 cup melted butter Use to grease the muffin pan and for caramelizing.
- 1 can 20 oz pineapple slices, cut into small pieces Canned or fresh pineapple can be used.
- 1 jar maraschino cherries One cherry per cupcake.
- as needed Non-stick spray For greasing the muffin pan.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a muffin pan with non-stick spray.
- In each muffin cup, pour 1/2 teaspoon of melted butter, followed by a teaspoon of the packed brown sugar.
- Place one maraschino cherry in the center of each cup, and scatter the pineapple pieces around it.
- Prepare the yellow cake batter following the instructions on the box.
- Fill each muffin cup approximately 2/3 full with cake batter.
Baking
- Place the muffin pan in the preheated oven and bake for 20-25 minutes.
- Allow the cupcakes to cool in the pan for about five minutes.
- Run a knife around the edges of each cupcake to loosen, and then carefully invert them onto a serving tray.
Notes
For added flavor, mix in a pinch of cinnamon in the cake batter or some crushed nuts. Dust with powdered sugar or add whipped cream before serving. Store any leftovers in an airtight container; they can also be refrigerated for up to a week.