Pineapple Upside Down Cupcakes

Ingredients

 

 

°cooking spray

 

° ½ cup butter, melted

 

° 1 ½ cup brown sugar

 

° 24 maraschino cherries

 

° 1 can (20 ounces) crushed pineapple

 

° 1 package (18.25 ounces) pineapple cake mix (such as Duncan Hines® Pineapple Supreme)

 

° 3 eggs

 

° 1 ⅓ cup pineapple juice

 

° ⅓ cup vegetable oil

 

° 1 tablespoon icing sugar for dusting, or as needed

 

 

 

*Step by step

 

 

 

Moving an oven rack to middle of the oven. Preheat oven 350 degrees F (175 degrees C).

 

Spraying 24 muffin c with cook spray.

 

Line work surface with waxed paper.

 

Pour 1 teaspoon of melted butter into the bottom of each sprayed muffin cup.

 

Spoon 1 tablespoon of brown sugar into each muffin tin.

 

Squeeze a maraschino cherry into the center of the brown sugar in each muffin cup.

 

Place a tablespoon of crushed pineapple on the cherry and compact it with the back of a spoon in an even layer.

 

Mix pineapple cake mix, eggs, pineapple juice and vegetable oil in large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and blend for 2 minutes.

 

Spoon pineapple cake batter into muffin cups, filling to top; Do not overfill.

 

Bake in preheated oven until toothpick inserted in center of cupcake comes out clean, about 20 minutes.

 

Allow cupcakes to cool at least 5 minutes before inverting muffin cups on waxed paper to release. Serve with pineapple and cherries on top. Lightly dust the cupcakes with icing sugar.

 

 

 

Enjoy !

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