Pineapple Upside Down Cupcakes
Indulge in a delightful variation of the classic pineapple upside-down cake with these scrumptious pineapple upside-down cupcakes. Crafted with a moist and airy pineapple cake base, these treats are crowned with a luscious and adhesive pineapple glaze.
Ingredients:
- ½ cup of melted sweet cream butter
- 1 ½ cups of light brown sugar
- 24 maraschino cherries
- 1 can of crushed pineapple (20 oz)
- 1 package of pineapple cake mix (18.25 oz)
- 3 large eggs
- 1 ½ cups of pineapple juice
- ½ cup of canola oil
- 1 tablespoon of powdered sugar (for garnish)
Instructions:
- Position the oven rack in the middle and preheat to 350 degrees.
- Prepare muffin cups with nonstick baking spray.
- Place a teaspoon of melted butter in each muffin cup.
- Top with one tablespoon of light brown sugar.
- Position one maraschino cherry in the center of the sugar in each cup.
- Use a tablespoon to measure and press down crushed pineapple into each cup.
- Set aside.
- In a mixer bowl, combine pineapple cake mix, eggs, pineapple juice, and oil.
- Mix on low until moistened (approximately 30 seconds), then increase speed to medium for 2 minutes.
- Scoop batter into each muffin well, filling just below the top (avoid overfilling).
- Bake at 350 degrees for 20 minutes.
- Check for doneness with a toothpick; if it comes out clean, the cupcakes are ready.
- Allow cupcakes to cool on the counter for about 5 minutes.
- Flip the baked cupcakes onto a cooling rack, ensuring the cherry is on top.
- Sprinkle with powdered sugar and savor the delight!