Pineapple Upside-Down Cupcakes: Easy Recipe!

Ingredients

• cooking spray
• 0.5 cup butter, melted
• 1.5 cups brown sugar
• 24 maraschino cherries
• 1 (20 ounce) can crushed pineapple
• 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
• 1.33 cups pineapple juice
• 0.33 cup vegetable oil
• 3 eggs eggs
• 1 tablespoon confectioners' sugar for dusting, or as needed

Instructions

1. Preheat your oven to 350°F (175°C) and gather all of your ingredients for these easy pineapple upside-down cupcakes.
2. Place an oven rack in the center position. Prepare a 24-count muffin tin by spraying each cup with non-stick cooking spray.
3. Place 1 teaspoon of melted butter at the bottom of each muffin cup.
4. Add 1 tablespoon of brown sugar to each muffin cup. Gently press a maraschino cherry into the center of the brown sugar in each cup.
5. Top each muffin cup with a heaping tablespoon of crushed pineapple, pressing it down gently to create an even layer.
6. In a large bowl, combine the pineapple cake mix, pineapple juice, vegetable oil, and eggs. Use an electric mixer on low speed until just moistened, about 30 seconds. Increase the speed to medium and mix for 2 minutes.
7. Carefully pour the batter into each muffin cup, filling them almost to the top, but avoid overfilling.
8. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Prepare a surface lined with waxed paper. Let the cupcakes cool in the muffin tin for at least 5 minutes before inverting them onto the waxed paper, ensuring the pineapple and cherry sides are facing up.
9. Dust the cupcakes lightly with confectioners' sugar before serving for an extra touch of sweetness.

Nutrition

• Calories: 207 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 25 g
• Sodium Content: 172 mg
• Protein Content: 2 g
• Cholesterol Content: 33 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g