This easy pineapple upside-down cupcakes recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Pineapple Upside-Down Cupcakes
This easy pineapple upside-down cupcakes recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- Box yellow cake mix.
- Can sliced pineapple drain the juice, and reserve it for later.
- maraschino cherries.
- cup packed brown sugar.
- /2 cup canola oil.
- /3 cup melted butter.
- larges eggs.
- DIRECTIONS:
- Step 1:
- I preheated the oven to 350 degrees F.
- Step 2:
- I cut pineapple slices into small pieces.
- Step 3:
- I mix the cake mix with oil reserved juices, and eggs, one at a time, and I beat after each addition with an electric mixer for 4 minutes.
- Step 4:
- 2 tablespoons of this mixture in each muffin cup placed over the mixture pineapple pieces, maraschino cherries halves, and
- 3 tablespoons of the batter.
- Step 5:
- I baked the cupcakes for 22 to 28 minutes and removed them from the oven when they change the color to a golden brown.
- Serve warm with coffee it’s the best way for serving them for me. I hope you enjoy your weekend!
Instructions
- Everybody likes cupcakes and nobody can resist these upside-down cupcakes with pineapples. In a sure-to-please surprise, we find a way to put these classics together.
Tips for the Best Pineapple Upside-Down Cupcakes
- Pre-heat & Prep: Always gather all ingredients before cooking pineapple upside-down cupcakes.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.