Pineapple Upside Down Cupcakes
Ingredients
- Cooking spray
- ½ cup melted butter
- 1 ½ cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple
- 1 (15.25 ounce) package pineapple cake mix (such as Duncan Hines Pineapple Supreme)
- 1 ⅓ cups pineapple juice
- ⅓ cup vegetable oil
- 3 large eggs
- 1 tablespoon confectioners' sugar for dusting, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Position the oven rack in the middle and spray 24 muffin cups with cooking spray.
- Prepare each muffin cup by adding 1 teaspoon melted butter, 1 tablespoon brown sugar, and one maraschino cherry. Top with a heaping tablespoon of crushed pineapple, pressing it gently into an even layer.
- Mix the pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened (about 30 seconds). Increase speed to medium and mix for 2 minutes until smooth.
- Pour the batter into the prepared muffin cups, filling them to the top but not overfilling.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the muffin cups for at least 5 minutes, then invert them onto waxed paper. Serve with the pineapple and cherry sides up, lightly dusted with confectioners' sugar.