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.
Servings: 24
Calories: 205kcal
Ingredients
- 1 box Pineapple Cake Mix can use yellow
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice
- 1 cup melted butter
- 1 1/2 cups brown sugar
- 4 cups crushed pineapple drained
- 24 maraschino cherries patted dry
Instructions
- 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.
Nutrition
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