Pineapple Upside Down Cupcakes
A playful twist on the classic pineapple upside-down cake, these cupcakes feature golden-brown tops with caramelized pineapple and maraschino cherries, making for a delightful and portable dessert.
Servings: 12 cupcakes
Calories: 230kcal
Ingredients
Cupcake Base
- 1 box yellow cake mix Plus ingredients listed on the box for preparation.
Toppings
- 1 can (20 oz) pineapple slices, cut into small pieces Pat dry with a paper towel before use.
- 1/2 cup packed brown sugar For topping.
- 1/4 cup melted butter For topping.
- 1 jar maraschino cherries For topping.
- 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 in 1/2 teaspoon of melted butter and add 1 teaspoon of brown sugar. Stir gently to combine.
- Place one maraschino cherry in the center of the muffin cup for color, then scatter pineapple pieces around it.
- Prepare the cake batter according to the yellow cake mix box directions until smooth.
- Fill each muffin cup about 2/3 full with the cake batter.
Baking
- Place the muffin pan in the oven and bake for 20-25 minutes or until golden and a toothpick comes out clean.
Finishing
- Allow the cupcakes to cool in the pan for 5 minutes, then use a knife to loosen and invert onto a tray.
Notes
Avoid soggy bottoms by patting pineapple pieces dry. You can add a teaspoon of vanilla or almond extract to the batter for extra flavor. Consider using mini muffin pans for bite-sized treats.