Description
Sweet caramelized pineapple upside-down cupcakes bring tropical charm to classic dessert memories. Buttery golden cake nestles juicy fruit rings, promising delightful bites perfect for sharing with friends and family.
Ingredients
Scale
Fruits and Toppings:
- 24 maraschino cherries
- 1 (20 ounces / 567 grams) can crushed pineapple, well-drained
Sugars and Sweeteners:
- 1.5 cups brown sugar
- 0.5 cup melted butter
Instructions
- Prepare the oven by heating to 350°F (175°C), ensuring an ideal baking environment for the cupcakes.
- Coat 24 muffin cups thoroughly with non-stick cooking spray, creating a smooth surface for easy removal.
- Create a delectable base layer by drizzling melted butter into each muffin cup, establishing a rich foundation.
- Sprinkle brown sugar over the butter, creating a caramel-like bottom that will infuse sweetness into the cupcakes.
- Gently place a maraschino cherry at the center of each cup, adding a vibrant pop of color and flavor.
- Distribute well-drained crushed pineapple over the cherry and brown sugar, pressing lightly to ensure an even coverage.
- In a large mixing bowl, combine pineapple cake mix, reserved pineapple juice, eggs, and vegetable oil, blending ingredients thoroughly.
- Initiate mixing on low speed to incorporate ingredients, then increase to medium speed for 2 minutes to achieve a smooth, consistent batter.
- Carefully pour the batter into prepared muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 20 minutes, monitoring until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes rest in the pan for 5 minutes, allowing them to set and cool slightly.
- Loosen cupcake edges using a knife, ensuring clean separation from the pan sides.
- Invert the muffin tin onto a wax paper-lined baking sheet in one swift, confident motion to reveal the caramelized pineapple topping.
- Optional: Dust the cupcake tops with a delicate layer of confectioners’ sugar, adding a final touch of sweetness and visual appeal.
Notes
- Drain pineapple thoroughly to prevent excess moisture that could make cupcakes soggy and compromise their texture.
- Swap standard maraschino cherries with fresh dark cherries for a more natural, less processed flavor profile.
- Use room temperature eggs to ensure smoother batter integration and more consistent cupcake rise.
- Create dairy-free version by substituting vegetable oil with coconut oil for enhanced tropical flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg