Pineapple Upside Down Cupcakes
These pineapple upside-down cupcakes take all the flavors of a traditional upside down cake and makes it in the perfect portion size. These light and fluffy cupcakes make the perfect cupcake for an easy weeknight dessert or for a special occasion.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Keyword: pineapple cupcakes
Preheat oven to 350 degrees.
Spray two 12 count cupcake pans with non-stick cooking spray.
Mix cake mix, oil, eggs and pineapple juice on low speed of mixer until combined. Switch to med. Speed and mix for about 2 min.
Spoon 1 teaspoon melted butter in bottom of each cupcake cup.
Add 2 teaspoons brown sugar to each cup.
Place a cherry in the center of the cups.
Add 1 Tablespoon of the crushed pineapple to each cup and pack down.
Fill the cups with the cake batter to just below the tops of each cup.
Bake on center rack of oven for 20 min. or until toothpick inserted in center comes out clean.
Only push toothpick part way into the cupcake so you don’t reach it into the pineapple mixture.
Allow to cool in pan on baking rack for 5 min., then invert onto another pan or wax paper covered surface. Turn each cupcake right side up.
Serving: 24g | Calories: 205kcal | Carbohydrates: 23g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 73mg | Potassium: 91mg | Fiber: 1g | Sugar: 22g | Vitamin A: 289IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 0.4mg