Description

Are you in the mood for a dessert that is both charming and bursting with tropical flavor? These Mini Pineapple Upside-Down Cupcakes are the perfect treat for any occasion. Whether you’re hosting a party, attending a family gathering, or simply looking for something sweet to enjoy at home, these individual servings of a classic dessert will satisfy your sweet tooth. The combination of buttery brown sugar caramelized with tangy pineapple and the pop of maraschino cherries, all topped with a fluffy yellow cake, creates a delightful experience that will transport your taste buds to a tropical paradise.

The beauty of these cupcakes lies in their simplicity. Not only are they visually appealing with their vibrant colors and perfect size, but they are also incredibly easy to make. Even if you're a beginner in the kitchen, you'll find that this recipe is straightforward and delivers impressive results. With just a handful of ingredients and about 40 minutes of your time, you’ll be able to whip up these adorable, flavorful treats that will leave everyone asking for seconds.

Ingredients

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices, drained and cut into small pieces
• 12 maraschino cherries, halved
• 1 box yellow cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup pineapple juice (reserved from the can)
• Whipped cream (optional, for serving)

Preparation Method

Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin generously to ensure the cupcakes release easily.

Prepare the Topping
In a small bowl, mix the melted butter and brown sugar together until well combined. Spoon approximately one tablespoon of this sweet, buttery mixture into the bottom of each muffin cup. Next, place a few small pieces of pineapple along with half of a maraschino cherry on top of the butter and sugar mixture in each cup. These will become the beautiful and delicious "upside-down" topping once the cupcakes are flipped after baking.

Prepare the Cake Batter
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, but with a slight twist. Instead of water, use the reserved pineapple juice for added flavor. Add the eggs and vegetable oil, and whisk or beat until smooth and lump-free. The pineapple juice not only adds moisture but also enhances the tropical flavor of the cupcakes.

Assemble the Cupcakes
Pour the cake batter into the muffin cups over the pineapple and cherry mixture, filling each one about two-thirds full. This ensures that the cupcakes have enough room to rise while baking without overflowing.

Bake to Perfection
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on the cupcakes, and use the toothpick test to check for doneness—when a toothpick inserted into the center comes out clean, they’re ready!

Cool and Invert
Let the cupcakes cool in the pan for about 5 minutes. To release them, carefully run a knife around the edges of each cupcake to loosen them, then invert them onto a wire rack. Behold, the caramelized pineapple and cherries are now beautifully displayed on top of each cupcake!

Serve and Enjoy
These cupcakes are delicious on their own, but if you want to elevate them further, serve with a dollop of whipped cream for an extra layer of indulgence. The creaminess pairs wonderfully with the sweet and tangy pineapple.

Tips and Conclusion

Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin generously to ensure the cupcakes release easily.

Prepare the Topping
In a small bowl, mix the melted butter and brown sugar together until well combined. Spoon approximately one tablespoon of this sweet, buttery mixture into the bottom of each muffin cup. Next, place a few small pieces of pineapple along with half of a maraschino cherry on top of the butter and sugar mixture in each cup. These will become the beautiful and delicious "upside-down" topping once the cupcakes are flipped after baking.

Prepare the Cake Batter
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, but with a slight twist. Instead of water, use the reserved pineapple juice for added flavor. Add the eggs and vegetable oil, and whisk or beat until smooth and lump-free. The pineapple juice not only adds moisture but also enhances the tropical flavor of the cupcakes.

Assemble the Cupcakes
Pour the cake batter into the muffin cups over the pineapple and cherry mixture, filling each one about two-thirds full. This ensures that the cupcakes have enough room to rise while baking without overflowing.

Bake to Perfection
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on the cupcakes, and use the toothpick test to check for doneness—when a toothpick inserted into the center comes out clean, they’re ready!

Cool and Invert
Let the cupcakes cool in the pan for about 5 minutes. To release them, carefully run a knife around the edges of each cupcake to loosen them, then invert them onto a wire rack. Behold, the caramelized pineapple and cherries are now beautifully displayed on top of each cupcake!

Serve and Enjoy
These cupcakes are delicious on their own, but if you want to elevate them further, serve with a dollop of whipped cream for an extra layer of indulgence. The creaminess pairs wonderfully with the sweet and tangy pineapple.

Mini Pineapple Upside-Down Cupcakes are not only a nod to a beloved classic but also a convenient and fun way to enjoy a personal-sized portion of a tropical dessert. The contrast between the sweet caramelized topping and the light, fluffy cake makes these cupcakes irresistible. Whether you serve them at a summer BBQ, holiday gathering, or as a special treat for yourself, these cupcakes are bound to bring smiles to everyone’s faces. With a short prep time and even shorter bake time, you’ll find yourself making these mini delights over and over again. Don’t forget the whipped cream for that finishing touch—because every tropical getaway needs a little extra indulgence!