Why You’ll Love This Recipe

These cupcakes are not only charming in appearance but also simple to prepare. The combination of buttery brown sugar, juicy pineapple, and tender cake makes them an irresistible treat for any occasion. Their individual size makes them perfect for sharing at gatherings or enjoying as a personal indulgence.

Ingredients

Cooking spray
½ cup melted butter
1½ cups brown sugar
24 maraschino cherries
1 (20-ounce) can crushed pineapple, drained
1 (15.25-ounce) package pineapple cake mix
1⅓ cups pineapple juice
⅓ cup vegetable oil
3 large eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Spray 24 muffin cups with cooking spray.
Prepare Topping: In each muffin cup, pour 1 teaspoon of melted butter, then add 1 tablespoon of brown sugar. Place a maraschino cherry in the center and spoon a heaping tablespoon of crushed pineapple around it, pressing down gently to create an even layer.
Prepare Batter: In a large bowl, combine the pineapple cake mix, pineapple juice, vegetable oil, and eggs. Mix with an electric mixer on low speed until moistened, then increase to medium speed and beat for 2 minutes until smooth.
Assemble Cupcakes: Pour the batter over the pineapple mixture in each muffin cup, filling them almost to the top.
Bake: Place the muffin pan in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool and Invert: Allow the cupcakes to cool in the pan for at least 5 minutes. Then, place a baking sheet or large tray over the muffin pan and carefully invert to release the cupcakes, so the pineapple topping is on top.

Servings and Timing

Servings: This recipe yields 24 cupcakes.
Prep Time: Approximately 20 minutes.
Cook Time: Approximately 20 minutes.
Total Time: Approximately 45 minutes.

Variations

Cake Mix: For a different flavor profile, substitute the pineapple cake mix with yellow or vanilla cake mix.
Fruit Toppings: Experiment with other fruits like peaches or mangoes in place of pineapple for a unique twist.
Mini Cakes: Use a mini muffin pan to create bite-sized versions, adjusting the baking time accordingly.

Storage/Reheating

Storage: Store the cooled cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating: To enjoy warm, microwave individual cupcakes for about 15-20 seconds.

FAQs

How do I prevent the cupcakes from sticking to the pan?

Ensure you generously spray the muffin cups with cooking spray before adding the ingredients. Allow the cupcakes to cool for at least 5 minutes before inverting to help them release easily.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Make sure to chop it finely and drain any excess juice to prevent the cupcakes from becoming too moist.

Is it necessary to use maraschino cherries?

While traditional, maraschino cherries are optional. You can omit them or replace them with another fruit, such as a raspberry or a piece of candied ginger, for a different flavor.

Can I make these cupcakes ahead of time?

Yes, you can prepare them a day in advance. Store them in the refrigerator and bring them to room temperature or warm them slightly before serving.

What type of cake mix works best for this recipe?

A pineapple-flavored cake mix enhances the tropical flavor, but yellow or vanilla cake mixes also work well.

How can I make this recipe from scratch without a cake mix?

You can substitute the cake mix with a homemade batter made from flour, sugar, baking powder, salt, eggs, milk, and butter. There are various recipes available that provide exact measurements and instructions.

Can I freeze these cupcakes?

Yes, wrap the cooled cupcakes individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

How do I prevent the brown sugar topping from becoming too hard?

Ensure the brown sugar is evenly mixed with the melted butter in each muffin cup, and avoid overbaking the cupcakes, as this can cause the topping to harden.

Can I add nuts to this recipe?

Yes, adding chopped pecans or walnuts to the topping mixture can provide a delightful crunch and additional flavor.

What’s the best way to serve these cupcakes?

They are delicious served warm or at room temperature. For an extra indulgence, top them with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

Pineapple Upside-Down Cupcakes are a delightful and easy-to-make dessert that brings a tropical flair to any occasion. Their individual serving size makes them perfect for sharing, and the combination of flavors is sure to impress your guests. Whether you’re a seasoned baker or a novice in the kitchen, this

Pineapple Upside-Down Cupcakes

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Author: Julia
Total Time: 40-45 minutes
Yield: 24 cupcakes
Diet: Vegetarian

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Description

Pineapple Upside-Down Cupcakes are a delicious twist on the classic dessert, featuring a moist, pineapple-flavored cake topped with caramelized brown sugar, juicy pineapple, and a maraschino cherry. These individual-sized treats are perfect for parties, gatherings, or an indulgent personal dessert.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Spray 24 muffin cups with cooking spray.
Prepare Topping: In each muffin cup, pour 1 teaspoon of melted butter, then add 1 tablespoon of brown sugar. Place a maraschino cherry in the center and spoon a heaping tablespoon of crushed pineapple around it.
Prepare Batter: In a large bowl, combine the pineapple cake mix, pineapple juice, vegetable oil, and eggs. Mix on low speed until moistened, then beat on medium for 2 minutes.
Assemble Cupcakes: Pour the batter over the pineapple mixture in each muffin cup, filling them almost to the top.
Bake: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Invert: Let the cupcakes cool in the pan for 5 minutes, then invert onto a baking sheet to release them with the pineapple topping on top.

Notes

For variety, substitute yellow or vanilla cake mix.
Fresh pineapple can be used, but ensure it’s finely chopped and drained.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American