Pineapple Upside Down Cupcakes
Delightfully fluffy cupcakes topped with caramelized pineapple and cherries, offering a tropical twist to a classic dessert.
Servings: 12 cupcakes
Calories: 250kcal
Ingredients
Cupcake Base
- 1 box yellow cake mix Plus ingredients listed on the box
- 1 can pineapple slices, cut into small pieces (20 oz) Can use fresh pineapple for better flavor
- 1 jar maraschino cherries For topping
- 1/2 cup packed brown sugar For caramelizing
- 1/4 cup melted butter For topping and mixing
- Non-stick spray For greasing muffin pan
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin pan with non-stick spray.
- In each muffin cup, pour about 1/2 teaspoon of melted butter and sprinkle in 1 teaspoon of brown sugar.
- Place one cherry in the center of each muffin cup and scatter pineapple pieces around the cherry.
- Prepare the cake batter according to the cake mix box instructions.
- Pour the prepared cake batter into the muffin cups, filling them about 2/3 full.
Baking
- Bake for 20-25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then carefully invert onto a tray.
Notes
For variations, try adding a splash of vanilla extract or coconut milk to the cake batter. Different fruits like strawberries or blueberries can also be used as toppings. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.