There’s something truly delightful about Pineapple Upside-Down Cupcakes. These little treats are a mini version of the classic cake, bringing a tropical flair with every bite. Perfect for family gatherings or as a special treat to pack in lunches, this recipe is not only easy to make but also irresistibly delicious. Whether you enjoy them warm or at room temperature, they’re sure to be a hit at any party or luau.
Why You’ll Love This Recipe
This recipe is a wonderful blend of simplicity and flavor. It uses a cake mix as a base, which saves time without sacrificing taste. The combination of butter, brown sugar, pineapple, and a cherry on top creates a beautiful and tasty dessert. You’ll appreciate how easy it is to make these cupcakes, and they’re perfect for any occasion!
Kitchen Equipment You’ll Need
- Muffin tin (24 regular-size cups)
- Electric mixer
- Mixing bowls
- Knife
- Cooking spray
- Cookie sheet
Ingredients
- 1 can (20 oz) sliced pineapple, drained, juice reserved
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 12 maraschino cherries, cut in half
Instructions
- Preheat your oven to 350°F (175°C). Prepare 24 regular-size muffin cups by spraying them with cooking spray.
- Cut each pineapple slice into 4 pieces and set aside.
- In a large bowl, combine the cake mix, vegetable oil, eggs, and reserved pineapple juice. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
- In a small bowl, mix the melted butter and brown sugar. Spoon 1 1/2 teaspoons of this mixture into each muffin cup.
- Place 2 pieces of pineapple in each muffin cup, then add a cherry half, cut side up, in the center of the pineapple pieces.
- Spoon 1/4 cup of the batter into each cup over the pineapple and cherry.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the tin for 5 minutes. Run a knife around the edges to loosen them, then invert onto a cookie sheet to serve warm.
Tips for Success
- Ensure all ingredients are at room temperature before starting to ensure even mixing.
- Be careful not to overfill the muffin cups to prevent overflow during baking.
Additional Tips or Variations
- For an extra tropical twist, add a splash of coconut extract to the batter.
- You can substitute the maraschino cherries with fresh cherries for a fresher taste.
Nutritional Highlights (Per Serving)
Each serving of these cupcakes is a delightful balance of sweetness and tropical flavors. While specific nutritional values will vary, they are generally a good source of vitamin C from the pineapple.
Frequently Asked Questions (FAQ)
Can I make these cupcakes from scratch?
Absolutely! If you prefer a from-scratch version, you can use your favorite yellow cake recipe instead of the boxed mix.
How should I store the cupcakes?
You can store them in an airtight container at room temperature for up to two days.
Can I freeze Pineapple Upside-Down Cupcakes?
Yes, they freeze well. Just wrap them individually and thaw at room temperature before serving.
Conclusion
These Pineapple Upside-Down Cupcakes are a delightful treat that’s easy to make and sure to please any crowd. With their sweet, tropical flavors and charming presentation, they’re perfect for any occasion. Give them a try and don’t forget to share your experience with us in the comments!