Pineapple Upside-Down Cupcakes
These pineapple upside-down cupcakes are ideal for family gatherings or as lunchtime snacks. It's a simple recipe; adjustments may be made to create it entirely from scratch. This is just a delicious simplified version!
Yield: 24
Materials
- 1 can 20 oz sliced pineapple, drained, juice reserved
- 1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix.
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup butter melted
- 2/3 cup packed brown sugar
- 12 maraschino cherries cut in half
Instructions
- Preheat the oven to 350°F.
- Coat 24 regular-sized muffin cups with cooking spray.(or a dozen greater)
- Cut each pineapple slice into four pieces and leave aside.
- In a large mixing bowl, combine the cake mix, oil, eggs, and reserved pineapple juice. Mix on low speed for 30 seconds.
- Then beat on medium speed for 2 minutes, scraping the bowl regularly.
- In a small dish, combine the melted butter and brown sugar.
- Place 1 1/2 tablespoons butter mixture in each muffin cup.
- Top with two pineapple chunks. Place the cherry half, cut side up, in the center of the pineapple slices.
- Place 1/4 cup batter in each cup.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Recipe can be modified to use a larger 12 muffin pan
- Enjoy