Description
Scrumptious pineapple upside-down cupcakes blend nostalgic flavors with modern baking charm. Caramelized fruit tops moist cake, creating a delightful dessert you’ll savor with pure pleasure.
Ingredients
Scale
- 1 package (18.25 oz / 517 g) pineapple cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 ½ cups reserved pineapple juice
- ½ cup melted butter
- 1 ½ cups brown sugar
- 1 can (20 oz / 567 g) crushed pineapple, well-drained
- 24 maraschino cherries
- 1 tbsp confectioners’ sugar for dusting
Instructions
- Preparation: Warm the oven to 350°F (175°C) and thoroughly coat 24 muffin cups with non-stick spray, ensuring complete surface coverage.
- Base Creation: Generously layer melted butter and brown sugar into each muffin cup. Position a maraschino cherry at the center, surrounding it with crushed pineapple, gently pressing to create an attractive, even foundation.
- Batter Mixing: Combine pineapple cake mix, pineapple juice, eggs, and vegetable oil in a large mixing bowl. Utilize an electric mixer to blend ingredients, starting at low speed for 30 seconds, then increasing to medium for 2 minutes until achieving a silky, homogeneous consistency.
- Filling and Baking: Evenly distribute batter into muffin cups, filling approximately two-thirds full. Transfer to preheated oven and bake for 18-22 minutes, verifying doneness by inserting a toothpick that comes out clean.
- Cooling and Presentation: Allow cupcakes to rest in the pan for 5 minutes, then carefully loosen edges with a knife. Invert onto a wax paper-lined baking sheet, permitting the pineapple and cherry topping to settle naturally. Optionally dust with confectioners’ sugar before serving for an elegant finish.
Notes
- Butter Distribution Technique: Evenly spread melted butter to create a rich, caramelized base that prevents sticking and enhances flavor.
- Cherry Placement Strategy: Center the maraschino cherry carefully to ensure a visually appealing and symmetrical presentation in each cupcake.
- Mixing Speed Matters: Start mixing at low speed to incorporate ingredients, then increase to medium for a smooth, well-blended batter without overmixing.
- Inversion Timing: Allow cupcakes to rest 5 minutes before inverting to help the topping set and prevent breaking delicate caramelized layers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 290
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg