Pineapple Upside Down Cupcakes

Savor the tropical flavors of our Pineapple Upside Down Cupcakes. These delightful treats feature a harmonious blend of sweet pineapple, rich brown sugar, and moist cake, all crowned with a vibrant maraschino cherry. Crafted in individual portions, these cupcakes offer a miniature rendition of the beloved pineapple upside down cake, making them perfect for any gathering, from casual get-togethers to special occasions. With each bite, you’ll be transported to a sunny paradise, where the taste of pineapple and cherry brings a touch of sweetness to your palate. Whether enjoyed as a post-dinner dessert or a midday indulgence, these Pineapple Upside Down Cupcakes are sure to delight your taste buds and leave you craving more.

Ingredients:

• ½ cup sweet cream butter, melted
• 1 ½ cups light brown sugar
• 24 maraschino cherries
• 1 can crushed pineapple, 20 oz
• 1 package pineapple cake mix, 18.25 oz
• 3 large eggs
• 1 ½ cups pineapple juice
• ½ cup canola oil
• 1 tablespoon powdered sugar (for garnish)

Instructions:

1. Prepare the Oven and Muffin Cups:

• Position the oven rack in the middle and preheat the oven to 350 degrees Fahrenheit.
• Coat the muffin cups with nonstick baking spray.

1. Prepare the Cupcake Base:

• Place one teaspoon of melted butter into each muffin cup.
• Sprinkle one tablespoon of light brown sugar over the melted butter in each cup.
• Put one maraschino cherry in the center of the brown sugar in each cup.
• Use a tablespoon to scoop out crushed pineapple, heaping it onto the cherry and brown sugar layer.
• Gently press down the pineapple mixture with the back of a spoon.

1. Prepare the Cake Batter:

• In a mixing bowl, combine the pineapple cake mix, eggs, pineapple juice, and canola oil using an electric mixer set on low speed until just moistened (about 30 seconds).
• Increase the mixing speed to medium and beat for 2 minutes until well combined.

1. Bake the Cupcakes:

• Scoop the prepared cake batter into each muffin well, filling them just below the top.
• Bake at 350 degrees Fahrenheit for approximately 20 minutes.
• To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready.

1. Cool and Serve:

• Allow the cupcakes to cool in the muffin tin for about 5 minutes.
• Carefully invert the cupcakes onto a cooling rack so that the cherries are on top.
• Sprinkle powdered sugar over the cooled cupcakes for garnish.