Description
These Pineapple Upside Down Cupcakes combine the sweetness of caramelized pineapple with a moist, fluffy cake base, creating a tropical treat that’s perfect for any occasion. Each bite is a little piece of paradise, with the pineapple providing a tangy contrast to the rich brown sugar topping. These bite-sized delights are easy to make, thanks to a simple cake mix, and can be customized with different fruits or flavors. Whether you’re serving them at a summer BBQ or enjoying them as a sweet snack, these cupcakes are sure to impress.
Ingredients
Scale
- 1/2 cup melted butter
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple (reserve juice)
- 1 (15.25 ounce) package yellow cake mix
- 1 1/3 cups pineapple juice (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)
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 24-cup muffin tin with cooking spray.
- Spoon 1 teaspoon of melted butter into each muffin cup. Top with 1 tablespoon of brown sugar.
- Place a maraschino cherry in the center of each muffin cup, then spoon a heaping tablespoon of crushed pineapple on top. Use the back of the spoon to spread it evenly.
- In a large bowl, mix the yellow cake mix according to the package instructions, replacing the water with pineapple juice. Add eggs and vegetable oil as directed.
- Spoon the cake batter into the muffin cups, filling them almost to the top.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool for 5 minutes, then carefully invert the tin onto a sheet of waxed or parchment paper to release the cupcakes.
- Optionally, dust with confectioners’ sugar before serving for a touch of sweetness.
Notes
- Pineapple upside down cupcakes can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
- If you prefer a more caramelized topping, you can increase the amount of brown sugar slightly.
- For a unique twist, try using fresh pineapple instead of canned for a fresher, more vibrant flavor.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Desserts, Cupcakes, Tropical Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 20g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pineapple upside down cupcakes, Pineapple cupcakes, Tropical cupcakes, Pineapple upside-down cake cupcakes, Mini pineapple cakes