🍍 Pineapple Upside Down Cupcakes ✨
Moist, buttery, fruity, and absolutely irresistible — the perfect mini version of a classic favorite!
🧈 For the Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 12 maraschino cherries (halved)
- 1 cup pineapple chunks (or drained crushed pineapple)
🧁 For the Cupcake Batter
- 1 box yellow cake mix (or homemade equivalent)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup pineapple juice (use from canned pineapple if possible)
🔥 Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan.
- Mix the melted butter and brown sugar. Spoon about 1 teaspoon of this mixture into each muffin cup.
- Add 1–2 pineapple chunks to each cup and place a cherry half in the center.
- Prepare the cupcake batter by mixing cake mix, eggs, oil, and pineapple juice until smooth.
- Pour the batter over the pineapple layer, filling each cup about 3/4 full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let sit for 5 minutes, then run a knife gently around the edges and flip onto a tray.
- Serve warm for maximum deliciousness!
⏱️ Recipe Details
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 cupcakes
💡 Tips
- Use crushed pineapple for a juicier topping.
- Let them cool slightly before flipping to prevent sticking.
- For extra shine, brush the tops with a little warm pineapple syrup.
