These adorable cupcakes make for an easy and fun way to enjoy a classic pineapple upside-down cake! Ideal for birthdays or potlucks!
These pineapple upside-down cupcakes require some basic ingredients: flour, baking powder, salt are necessary components, and neutral flavored oil (such as vegetables).
A generous dose of vanilla extract adds further depth of flavor to moist cupcakes!
Pineapple upside-down cake is an irresistibly classic dessert, sure to please any crowd. Our cupcake version packs all the fun of its predecessor into bite-size treats that make a wonderful addition to a potluck, picnic, or dinner party menu this summer.
These pineapple cupcakes are simple to make with just one yellow cake mix and baked upside-down for maximum sweetness!
Their sweet pineapple-cherry flavors are sure to please.
A muffin tin and the following ingredients are needed to create these pineapple cupcakes.
Cooking spray, butter, brown sugar, and canned pineapple with juice.
Plus, a yellow cake mix box! For this project, you will also require a bowl and mixer, measuring spoons/cups, and a baking sheet.
Spray each muffin cup of your muffin tin with cooking spray and add butter and brown sugar before topping each with one cherry and one piece of pineapple.
Spoon in enough cake batter to fill each cup about halfway before placing it back in the oven until a toothpick inserted comes out clean.
Pineapple upside-down cupcakes are an easy and delicious treat for the whole family! This recipe uses boxed cake mix to produce moist pineapple-flavored cupcakes with caramelized pineapple slices and cherries, offering up sweet delight with every bite!
This recipe can be prepared beforehand, making it the ideal option for parties and events. These cakes can be stored in an airtight container until ready for serving, and you can experiment with various fruits, nuts, and spices to enhance their flavors!
To make these delicious treats, simply spray a muffin pan with cooking spray and combine melted butter and brown sugar in each cup’s bottom, followed by pineapple tidbits and 1 cherry cut side up.
Next comes the cake batter for each cup before it is placed into the oven to bake. When ready, allow each one to cool for 5-7 minutes before inverting onto a platter and garnishing with maraschino cherries as desired – enjoy!
Pineapple upside-down cupcakes are an easy and bite-sized version of classic pineapple upside-down cakes. A maraschino cherry sits atop pineapple slices layered in sweet yellow cupcake batter before being baked upside down in the oven – ideal for parties or special events! These tasty treats make great party favors!
Make these cupcakes with ease using a jumbo muffin tin! This ensures enough space for a single pineapple ring slice, making flipping easier when done baking.
Start by layering each tin with butter before layering pineapple pieces and topping your creations with cherries!
Divide some yellow cake mix batter between each cup until each is almost full, then bake according to your box’s directions until a toothpick inserted in the center comes out clean.
Refrigerate for at least 15 minutes before running a knife around each cupcake to loosen it from the corners of the tin. Flip each onto a serving platter and enjoy! For an added special touch, garnish each with whipped or vanilla ice cream!
Pineapple upside-down cupcakes provide bold tropical flavor in bite-size single-serving portions. Not to mention, they’re easy to make!
Rum adds an irresistibly flavorful twist to this cake recipe, making it moist and flavorful. We liked its ratio of pineapple to cake. Though dense compared to others (Taste of Home, Baker by Nature, and Divas Can Cook), we still found this one very delicious!
The brown sugar and butter mixture was deliciously complex in flavor, not too sweet, with large pineapple slices that weren’t overly soft or soggy. Overall, it made for an exciting change from the previous pineapple upside-down cakes we’ve tried!
Beat cake mix, oil, eggs, and reserved pineapple juice together on low speed for 30 seconds before increasing speed to medium for 2 minutes while scraping the bowl occasionally.
Spoon batter evenly among prepared muffin cups until each is nearly full; decorate each with maraschino cherry half in the center; surround with pineapple tidbits; sprinkle toasted coconut for garnish if desired.
Bake in preheated oven 20 to 25 minutes or until a toothpick inserted comes out clean; cool for 5 minutes, then run a knife around the edges to loosen them before invert onto a cookie sheet.
Pineapple upside-down cupcakes offer bold tropical flavor in adorable bite-size portions, making them easier to transport for summer potlucks than larger cakes. They can even be frozen for up to one month at a time!
Simple ingredients combine for delicious cupcakes! Brown sugar and melted butter combine to form the caramel-like base for each cupcake, then topped off with canned pineapple slices and maraschino cherries for an irresistibly flavorful treat!
The batter comes together quickly for quick baking times of 20 minutes or until a toothpick inserted in the center comes out clean.
Cupcakes should cool in their pan for 10 minutes before running a knife around their edges and turning them onto a cooling rack.
Warm or room temperature options taste especially great when served with homemade Cool Whip or extra caramel sauce drizzles and embellished with powdered sugar or cinnamon sprigs as garnish.
In wrapping up our delightful journey into baking, creating Upside Down Pineapple Cupcakes from scratch has proven to be a rewarding and delicious endeavor.
These sweet treats, adorned with caramelized pineapple goodness, not only satisfy the taste buds but also bring a touch of nostalgia to any occasion.
Whether you’re an experienced baker or a novice in the kitchen, these cupcakes offer a perfect blend of simplicity and sophistication. So, go ahead, indulge in the joy of baking, and treat yourself to the upside-down magic of these homemade pineapple delights.