Get ready to transform your ordinary baking routine into a mouthwatering adventure that'll transport your taste buds to a tropical paradise! These Pineapple Upside Down Cupcakes are not just a dessert - they're a show-stopping treat that combines the nostalgic charm of a traditional upside-down cake with the perfect individual serving size. Imagine biting into a soft, moist cupcake topped with caramelized pineapple and a vibrant maraschino cherry - it's like a mini vacation in every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 can sliced pineapples
- 1/2 cup brown sugar
- 12 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease it to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Use a hand mixer or whisk to blend the ingredients together until the mixture is smooth and well combined, which should take about 2-3 minutes.
- In a separate small bowl, prepare the topping for the cupcakes. Drain the sliced pineapples and reserve the juice. In the muffin tin, evenly distribute the brown sugar among the bottom of each cupcake liner.
- Place a slice of pineapple on top of the brown sugar in each cupcake liner. In the center of each pineapple slice, place a maraschino cherry. This will create the classic upside-down look once the cupcakes are finished baking.
- Once the topping is set, pour the prepared cake batter evenly over the pineapple and cherry topping in each cupcake liner, filling each about 2/3 full to allow room for rising.
- Carefully transfer the muffin tin to the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- After baking, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. This will make them easier to remove without breaking.
- To invert the cupcakes, place a serving plate over the muffin tin. Carefully flip the tin upside down to release the cupcakes onto the plate. Gently lift the muffin tin off, allowing the pineapple and cherry topping to be displayed on top of the cupcakes.
- Let the cupcakes cool completely before serving. Enjoy your delicious Pineapple Upside Down Cupcakes!
Tips
- Room Temperature Matters: Ensure your eggs and other ingredients are at room temperature for a smoother, more consistent batter.
- Don't Overfill: Fill cupcake liners only 2/3 full to prevent overflow and ensure even baking.
- Drain Pineapples Thoroughly: Pat pineapple slices dry to prevent excess moisture from making your cupcakes soggy.
- Invert Quickly: When flipping the cupcakes, do it confidently and quickly to keep the topping intact.
- Serving Suggestion: These cupcakes are best served slightly warm or at room temperature. For an extra indulgence, add a scoop of vanilla ice cream!
- Storage Tip: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Make Ahead: You can prepare the batter and set up the pineapple topping in advance to save time on baking day.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 45mg
