Pineapple Upside-Down Cupcakes
I enjoy whipping up these delightful treats for family gatherings or as a special addition to packed lunches at home. This recipe is straightforward and can even be adapted for those who prefer to make it entirely from scratch, although the version shared here is a simplified and delicious rendition.
Pineapple Upside-Down Cupcakes are miniature versions of the classic cake, featuring a delightful combination of butter, brown sugar, pineapple, and a cherry on top. They are equally enjoyable served warm or at room temperature, making them a perfect addition to parties or luaus.
While I’d love to make these cupcakes entirely from scratch in an ideal scenario, there’s no denying the magic of doctoring up a cake mix. Incorporating brown sugar and butter into the mix seems like a foolproof way to enhance the flavor.
These Pineapple Upside-Down Cupcakes have been a tempting treat for me for years. Just a word of caution: be mindful not to burn the roof of your mouth if you can’t resist indulging in them straight out of the oven—I learned that the hard way.
WHAT ARE PINEAPPLE UPSIDE-DOWN CUPCAKES?
Pineapple Upside-Down Cupcakes are essentially a miniature version of the beloved cake, featuring layers of butter, brown sugar, pineapple, and a cherry on top.
To make them, start by spooning a mixture of melted butter, crushed pineapple, brown sugar, and a cherry into the bottom of each muffin tin. Top it off with cupcake batter and bake until perfection is achieved. Finally, invert the cupcakes for a stunning presentation of Pineapple Upside-Down Cupcakes.
Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup melted butter
2/3 cup packed brown sugar
12 maraschino cherries, halved
Instructions:
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