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Pineapple Upside-Down Cupcakes

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Pineapple Upside-Down Cupcakes are a fun and easy twist on the classic cake, featuring caramelized brown sugar, tangy pineapple, and a moist cake base. These individual-sized treats are perfect for parties, brunches, or any occasion where you want a tropical-flavored dessert. Made with a simple boxed cake mix or homemade batter, these cupcakes are both delicious and visually stunning!

Ingredients

  • Cooking spray
  • ½ cup butter, melted
  • 1 ½ cups brown sugar
  • 24 maraschino cherries
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (15.25-ounce) package pineapple cake mix (such as Duncan Hines Pineapple Supreme)
  • 1 ⅓ cups pineapple juice (from the canned pineapple)
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon confectioners’ sugar for dusting (optional)

Instructions

  • Preheat the Oven:

    • Set oven to 350°F (175°C). Move an oven rack to the middle position.
    • Spray 24 muffin cups with cooking spray.

  • Prepare the Topping:

    • Spoon 1 teaspoon of melted butter into each muffin cup.
    • Add 1 tablespoon of brown sugar and press a maraschino cherry into the center.
    • Spoon a heaping tablespoon of crushed pineapple over the brown sugar, pressing it into an even layer.

  • Prepare the Cake Batter:

    • In a large bowl, mix the pineapple cake mix, pineapple juice, vegetable oil, and eggs using an electric mixer.
    • Start on low speed until moistened (about 30 seconds), then increase to medium speed and mix for 2 minutes.

  • Fill the Muffin Cups:

    • Pour the cake batter into the muffin cups, filling them to the top but not overfilling.

  • Bake:

    • Place in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool and Invert:

    • Let the cupcakes cool for at least 5 minutes.
    • Line a work surface with waxed paper, then carefully invert the cupcakes onto the paper so the pineapple and cherry topping is on top.

  • Serve:

    • Sprinkle lightly with confectioners’ sugar before serving, if desired.

Notes

  • Variations:

    • Use a homemade vanilla or pineapple cake batter instead of a boxed mix.
    • Add a pinch of cinnamon or nutmeg to the brown sugar for extra caramel flavor.
    • Sprinkle chopped pecans or walnuts over the brown sugar layer for added crunch.
    • Make dairy-free by using melted coconut oil instead of butter and a dairy-free cake mix.

  • Storage & Reheating:

    • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
    • Reheat in the microwave for 10-15 seconds to refresh the caramelized topping.
    • Freeze cupcakes without toppings for up to 2 months. Wrap individually and store in a freezer-safe bag.

Find it online: https://chocolatecoveredamy.com/pineapple-upside-down-cupcakes/