Pineapple Upside-Down Cupcakes – A Delightful Twist on Classic Flavor
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, cut in half
Instructions:
- Preheat oven to 350°F. Grease 24 regular-size muffin cups.
- Cut each pineapple slice into 4 pieces and set aside. In a large bowl, beat cake mix, oil, eggs, and reserved pineapple juice with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally.
- In a small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place a cherry half, cut side up, in the center of the pineapple pieces. Spoon 1/4 cup batter into each cup.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow cooling for 5 minutes. Run a knife around the edge of cupcakes to loosen; invert onto a cookie sheet. Serve warm.
Enjoy these delightful Pineapple Upside-Down Cupcakes that bring a unique twist to a classic flavor. Perfect for any occasion, these cupcakes are sure to be a hit with family and friends.