Pineapple Upside-Down Cupcakes (Printer-Friendly)
Caramelized pineapple cupcakes with a sweet, golden topping and soft center. Easy, flavorful, and perfect for any event.
# What You’ll Need to Cook:
→ Cupcake Batter
01 -
1 box yellow cake mix (15 oz), gluten-free preferred
02 -
1 cup reserved pineapple juice
03 -
1/2 cup canola oil
04 -
3 large eggs
05 -
1 teaspoon vanilla extract
→ Topping
06 -
1/4 cup unsalted butter, melted
07 -
1/2 cup packed brown sugar
08 -
12 maraschino cherries
09 -
12 pineapple slices, canned or fresh, patted dry
# Steps to Prepare:
01 -
Preheat oven to 350°F and grease a standard 12-cup non-stick muffin tin.
02 -
Melt butter and stir in brown sugar until fully combined. Spoon evenly into each muffin cup.
03 -
Place one pineapple slice and one cherry in each muffin cup over the caramel mixture.
04 -
In a large bowl, mix cake mix, pineapple juice, oil, eggs, and vanilla until just combined.
05 -
Spoon batter into each cup, filling about 3/4 full.
06 -
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
07 -
Let cupcakes cool in the tin for 5–10 minutes, then invert onto a plate to release.
08 -
Serve warm or at room temperature, optionally paired with whipped cream or vanilla ice cream.
# Extra Cooking Tips:
01 -
Patting pineapple slices dry prevents excess moisture and soggy cupcake bottoms.
02 -
Use an oven thermometer to ensure accurate baking temperature for even caramelization.
03 -
Avoid overmixing batter to maintain a tender crumb texture.