Pineapple Upside Down Cupcakes
These delightful individual Pineapple Upside Down Cupcakes combine tropical sweetness with nostalgic flavor, featuring a fluffy sponge topped with juicy pineapple and maraschino cherries.
Servings: 12 cupcakes
Calories: 200kcal
Ingredients
Cupcake Base
- 1 box yellow cake mix plus ingredients listed on the box
Topping
- 1 can (20 oz) pineapple slices, cut into small pieces
- 1 jar maraschino cherries
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- Non-stick spray for greasing the muffin pan
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a muffin pan with non-stick spray.
- In each muffin cup, pour ½ teaspoon of melted butter followed by 1 teaspoon of brown sugar.
- Place a maraschino cherry in the center of each cup and surround it with pieces of pineapple.
Baking
- Prepare the cake batter according to the package instructions.
- Fill each muffin cup about two-thirds full with the batter.
- Bake the cupcakes for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Cooling and Serving
- Let the cupcakes cool in the pan for about five minutes.
- Carefully run a knife around the edges of each cupcake to loosen them, then invert them onto a serving tray while they are still warm.
Notes
For best results, grease the muffin pan well. Consider adding a pinch of cinnamon or nutmeg to the cake batter for extra flavor. Use gluten-free cake mix if necessary. Let cupcakes cool completely before serving to allow the caramel topping to set.