Pineapple Upside Down Cupcakes

In a perfect world, I would make these from scratch. And by all means if you want to, go right ahead.

But sometimes a doctored up cake mix does wonders. I mean adding brown sugar and butter to cake mix? Sounds like a sure win to me.

These Pineapple Upside Down Cupcakes have been calling to me for years. Try not to burn the top of your mouth off eating them straight out of the oven. I did.

Pineapple Upside Down Cupcakes

  • cooking spray
  • 1/2 cup butter , melted
  • 1 1/2 cups brown sugar
  • 24 maraschino cherries
  • 1 (20 ounce) can crushed pineapple (reserve juice)
  • 1 (18.25 ounce) package yellow cake mix (and oil and eggs called for on the package)
  • 1 1/3 cups pineapple juice (you just need as much pineapple juice as water called for on the cake mix package - see note)
  • confectioners' sugar for dusting

  • Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
  • Line a work surface with parchment or waxed paper.
  • Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  • Spoon 1 tablespoon brown sugar in each muffin cup.
  • Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  • Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.

Read The Full Recipe in The Source (Thank You For The Source):

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