Pineapple Upside Down Cupcakes Recipe
A fun twist on the classic cake recipe, these pineapple upside down cupcakes have the perfect hint of pineapple flavor!
Servings: 24
Ingredients
- 1 (20-ounce) can pineapple rings drained and juice reserved
- 1 (15.25-ounce) box yellow cake mix
- ½ cup vegetable oil
- 3 eggs
- ⅓ cup butter melted
- ⅔ cup brown sugar packed
- 12 maraschino cherries cut in half
Instructions
- Preheat the oven to 350°F. Prepare 24 wells of a muffin tin by spraying with cooking spray.
- In a large bowl, mix together the pineapple juice, yellow cake mix, oil, and eggs until well blended.
- Cut each of the pineapple rings into four equal-sized pieces. Mix together the butter and brown sugar, and add about 1 teaspoon of the butter mixture to each well of the muffin tin. Add two pieces of pineapple and a maraschino cherry half, cut side up.
- Pour the cake batter into the muffin tins, filling to about ¼ inch from the top. Bake 20-25 minutes or until golden brown. Remove from oven and let cool 15 minutes, then loosen the cupcakes from the sides of the muffin tin with a knife and invert onto a cooling rack.
- Serve warm with freshly whipped cream, if desired.
Video
Nutrition
Calories: 192kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 189mg | Potassium: 55mg | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 2.2mg | Calcium: 59mg | Iron: 0.7mg