Description
Pineapple Upside Down Cupcakes are a fun, individual twist on the classic dessert. Featuring caramelized pineapple rings and maraschino cherries atop a soft, buttery vanilla cupcake base, these treats are perfect for parties and nostalgic cravings alike.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 can pineapple slices in juice (reserve juice)
- 12 maraschino cherries
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well.
- In a small bowl, mix melted butter and brown sugar. Spoon 1 tbsp of the mixture into each muffin cup.
- Cut pineapple slices to fit into the bottom of the muffin cups and place one piece over the brown sugar mixture. Add one maraschino cherry in the center of each pineapple ring.
- Prepare cake mix according to package instructions, substituting reserved pineapple juice for part of the water if desired.
- Fill each muffin cup 2/3 full with cake batter.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then run a knife around edges and carefully invert onto a wire rack or tray.
- Let cool slightly and serve warm or at room temperature.
Notes
- Be sure to grease muffin tin generously to prevent sticking.
- Use crushed pineapple for a different texture or mini muffin tins for bite-size treats.
- Great served with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 20g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pineapple upside down cupcakes, mini pineapple dessert, retro cupcakes, fruity cupcakes, party desserts