Mini Pineapple Upside-Down Cupcakes

Introducing a delightful twist on a classic favorite: Mini Pineapple Upside-Down Cupcakes. These bite-sized treats are bursting with tropical flavor and nostalgic charm. Imagine moist yellow cake, topped with sweet pineapple slices, caramelized brown sugar, and a pop of vibrant maraschino cherry—each bite is a delightful explosion of sweetness.

Get ready to savor the tropical flavors and indulge in the irresistible charm of these miniature delights. With every bite, you’ll be transported to a sunny paradise, where the sweetness of pineapple and the warmth of caramelized sugar dance on your palate. So, without further ado, let’s bake up a batch of happiness with Mini Pineapple Upside-Down Cupcakes.

Mini Pineapple Upside-Down Cupcakes

Ingredients

1 can (20 ounces) pineapple slices, drained, juice reserved

1 box of yellow cake mix

1/2 cup vegetable oil

3 eggs

1/3 cup melted butter

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

Instructions:

Step 1:

Heat the oven to 350 degrees Fahrenheit.

Spray 24 regular-size muffin cups with cooking spray.

Step 2:

Cutting every pineapple slice to 4 pieces;

Sit aside. In a bowl, beat cake mix / oil / eggs, & reserve pineapple juice with an electric mixer on low speed 30 seconds.

Whisk on speed for 2 min , scraping bowl occasionally.

Step 3:

In a small bowl, mix the melted butter and brown sugar together.

Put 1 1/2 teaspoons of the butter mixture into each muffin cup.

Lay two slices of pineapple on top of each.

Place half of the cherry sliced up in the center of the pineapple pieces.

Put a quarter cup of the mixture in each cup.

Step 4:

Baking 20 to 25 min Cool for 5 min.

Run knife around the edge of the cupcake to unbed it;

Heart on cookie sheet.

Her feet are cozy .

Notes:

Ingredient Preparation: Drain the pineapple slices and reserve the juice for later use. Cut each pineapple slice into 4 pieces. Halve the maraschino cherries. Preheat the oven to 350 degrees Fahrenheit and prepare the muffin cups with cooking spray.

Cake Batter: In a mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and reserved pineapple juice. Beat with an electric mixer on low speed for 30 seconds, then increase the speed and whisk for an additional 2 minutes, scraping the bowl occasionally. This ensures a smooth and well-mixed batter.

Butter-Brown Sugar Mixture: In a separate small bowl, mix together the melted butter and brown sugar. Place 1 1/2 teaspoons of this mixture into each muffin cup.

Assembly: Place two slices of pineapple on top of the butter-brown sugar mixture in each muffin cup. Arrange half of a maraschino cherry in the center of each pineapple slice. Fill each cup with a quarter cup of the cake batter.

Baking: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the muffin tin for 5 minutes before carefully running a knife around the edge of each cupcake to loosen it. Invert the muffin tin onto a cookie sheet to remove the cupcakes, ensuring they are upside-down with the pineapple and cherry on top.

Presentation: Serve the Mini Pineapple Upside-Down Cupcakes warm or at room temperature. They can be enjoyed on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate them for longer freshness. Warm them briefly in the microwave before serving to restore their softness and enhance their flavor.

Nutrition Information:

Frequently Asked Questions:

Can I use fresh pineapple instead of canned pineapple slices?

Yes, you can use fresh pineapple slices, but make sure to drain them well and reserve any juice for use in the recipe.

Can I use a different cake mix flavor instead of yellow cake mix?

Yes, you can use a different cake mix flavor if you prefer.

However, yellow cake mix is traditionally used for pineapple upside-down cakes for its light and neutral flavor.

Can I substitute applesauce for vegetable oil to make the cupcakes healthier?

Yes, you can substitute applesauce for some or all of the vegetable oil to reduce the fat content of the cupcakes.

Can I use salted butter instead of unsalted butter for the brown sugar mixture?

Yes, you can use salted butter, but you may want to reduce or omit the additional salt in the recipe to avoid over-salting.

How do I prevent the cupcakes from sticking to the muffin cups?

Make sure to thoroughly spray the muffin cups with cooking spray before adding the batter to prevent sticking.

Can I make these cupcakes in advance and freeze them?

Yes, you can freeze the cupcakes once they are completely cooled.

Place them in an airtight container or freezer bag, separating layers with parchment paper, and freeze for up to 2 months.

How do I know when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.

How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Can I make these cupcakes without eggs for a vegan version?

Yes, you can use a commercial egg replacer or a flaxseed egg substitute to make these cupcakes vegan-friendly.

Can I add nuts or coconut to the topping for extra flavor and texture?

Yes, you can add chopped nuts or shredded coconut to the brown sugar mixture for added flavor and texture if desired.