Here’s a delicious and easy Pineapple Upside-Down Cupcakes recipe that captures the classic dessert in a fun, individual-serving form:
🍍 Pineapple Upside-Down Cupcakes
Ingredients:
Topping:
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 canned pineapple rings, cut in halves or quarters
- 12 maraschino cherries
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin generously (don’t use liners).
- Make the topping:
- Spoon about 1 teaspoon of melted butter into the bottom of each muffin cup.
- Sprinkle 1 tablespoon of brown sugar over the butter.
- Place a pineapple piece in each cup and add a cherry in the center.
- Prepare cake batter:
- Follow instructions on the box to make the batter.
- Fill each muffin cup about 2/3 full over the topping.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 5 minutes, then place a baking sheet over the muffin tin and invert to release the cupcakes. Let cool slightly before serving.
Optional Tips:
- For extra flavor, substitute pineapple juice (from the can) for the water in the cake mix.
- Serve warm with whipped cream or vanilla ice cream.
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