Pineapple Upside Down Cupcakes
User Reviews
4.8
Pineapple Upside Down Cupcakes
Description
This recipe preps 24 muffin cups by coating each with melted butter and brown sugar, topped with a maraschino cherry and an even layer of crushed pineapple pressed down gently. The yellow cake mix is prepared using pineapple juice instead of water, which enhances sweetness and fruitiness. Pouring the batter over the fruit mixture and baking results in cupcakes that turn out with a glossy, caramelized pineapple topping once inverted.
Baking at 350 degrees until a toothpick comes out clean ensures the cupcakes are thoroughly cooked but remain moist. The combination of caramelized sugar, pineapple, and cherry adds a rich fruit flavor contrasting the soft cake base. Dusting with confectioners' sugar before serving adds a light sweetness and decorative touch.
These cupcakes make a festive, portable dessert featuring classic upside-down cake flavors in convenient portions. Using crushed pineapple rather than tidbits boosts flavor impact and appearance, as the crushed fruit spreads evenly for consistent taste and texture in each cupcake.
If pineapple juice is insufficient for the cake mix liquid requirements, clear water can supplement to reach the needed amount without altering flavor significantly.
Ingredients
- cooking spray
- 1/2 /2 cup butter melted
- 1 1/2 /2 cups brown sugar
- 24 maraschino cherries
- 1 crushed pineapple 20 ounce) can, reserve juice
- 1 yellow cake mix and vegetable oil and eggs called for on the package, 15.25 ounce) package
- 1 1/3 /3 cups pineapple juice (you just need as much pineapple juice as water called for on the cake mix package - see note)
- confectioners' sugar for dusting
Instructions
- Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
- Line a work surface with parchment or waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of the pan of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix cake mix according to the package directions, substitute pineapple juice for the water in the recipe. This may vary according to which cake mixture you use. In large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them almost to the top.
- Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar if desired.
Notes
- Substitute pineapple juice in place of water in the cake mix for enhanced flavor.
- Reserve pineapple juice from the crushed pineapple to use in the batter; supplement with water if needed.
- Crushed pineapple is preferred over tidbits for better flavor and appearance.
User Reviews
Overall Rating
4.8
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