How to Bake Perfect Pineapple Upside Down Cupcakes
Welcome to our kitchen, where we're about to embark on an adventure of how to make cupcakes that's as easy as it is delicious! Our Pineapple Upside Down Cupcakes recipe takes the complexity out of traditional baking and simplifies it into a few easy steps.
With just a handful of ingredients and minimal prep time, you'll have a batch of irresistible cupcakes ready to impress your friends and family. So, roll up your sleeves and get ready to enjoy the delightful flavors of pineapple upside-down cake with none of the fuss!
- Cooking spray
- 1/2 cup melted butter
- 1 1/2 cup brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple (reserve juice)
- 1 (15.25 ounce) package yellow cake mix (and vegetable oil and eggs called for on the package)
- 1 1/3 cup pineapple juice (you just need as much pineapple juice as water called for on the cake mix package)
- Confectioners' sugar for dusting
- Preparation:
Begin by preheating your oven to 350°F (175°C). Prepare 24 muffin cups by spraying them with cooking spray to prevent sticking.
In each muffin cup, spoon 1 teaspoon of melted butter, followed by 1 tablespoon of brown sugar. Press a maraschino cherry into the center of the brown sugar in each cup, and then spoon a heaping tablespoon of crushed pineapple over the cherry. Gently compact the pineapple with the back of a spoon to create an even layer.
- Mix Cake Batter:
In a large mixing bowl, prepare the cake mix according to the package instructions. However, instead of using water, substitute an equal amount of pineapple juice. Mix the batter with an electric mixer on low speed until moistened, then increase to medium speed and mix for 2 minutes until smooth.
Pour the prepared pineapple cake batter into each muffin cup, filling them almost to the top. Be careful not to overfill.
- Bake and Serve:
Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Once baked, allow the cupcakes to cool in the muffin tin for 5 minutes. Then, carefully invert the muffin tin onto a tray or parchment paper to release the cupcakes. Let them cool completely, about 15-20 minutes.
Once cooled, serve the Pineapple Upside Down Cupcakes with the pineapple and cherry sides up. For an extra touch, sprinkle them lightly with confectioners' sugar before serving.
- Use pineapple juice for extra flavor.
- Don't overfill muffin cups for even baking.
- Cool before inverting for easy release.
- Experiment with pineapple texture for variety.
- Store in airtight container for freshness.
Have Fun Baking!