Pineapple Upside Down Cupcakes
Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Instructions:
Preheat and Prepare:
Preheat the oven to 350°F.
Spray 24 regular-size muffin cups with cooking spray.
Prepare the Pineapple and Batter:
Cut each pineapple slice into 4 pieces and set aside.
In a large bowl, combine the cake mix, vegetable oil, eggs, and reserved pineapple juice. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
Prepare the Topping:
In a small bowl, stir together the melted butter and brown sugar.
Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup.
Top each with 2 pieces of pineapple and place a cherry half, cut side up, in the center of the pineapple pieces.
Fill and Bake:
Spoon 1/4 cup of the batter into each muffin cup over the pineapple and cherries.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for 5 minutes, then run a knife around the edge of each to loosen them. Invert the cupcakes onto a cookie sheet.
Serve:
Serve the cupcakes warm or at room temperature.
Enjoy these Pineapple Upside Down Cupcakes as a mini version of your favorite cake, perfect for any occasion!
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