These Baked Mini Pineapple Upside-Down Cupcakes are a delightful twist on a classic dessert. Inspired by the traditional pineapple upside-down cake, these individual-sized treats are perfect for family gatherings, potlucks, or just a fun baking activity with the kids. Their sweet, caramelized pineapple topping is an irresistible blend of flavors that is sure to bring smiles all around.
These cupcakes make a perfect dessert on their own, but for an extra special treat, serve them with a scoop of vanilla ice cream or a dollop of freshly whipped cream. They also pair wonderfully with a light, citrusy salad or a simple, refreshing fruit salad to keep the meal light and balanced.
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Baked Mini Pineapple Upside-Down Cupcakes
Servings: 12 cupcakes
Ingredients
1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
12 maraschino cherries
1 can (20 oz) pineapple rings, drained and cut into small pieces
1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1/2 cup packed light brown sugar
12 maraschino cherries
1 can (20 oz) pineapple rings, drained and cut into small pieces
1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
Directions
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin well.
In a small bowl, combine the melted butter and brown sugar. Evenly distribute this mixture into the bottom of each muffin cup.
Place a maraschino cherry in the center of each muffin cup and arrange the pineapple pieces around the cherry.
In a large bowl, prepare the cake mix according to the package instructions, using the water, vegetable oil, and eggs.
Spoon the cake batter evenly over the pineapple and cherry mixture, filling each muffin cup about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for about 5 minutes, then run a knife around the edges to loosen. Invert the muffin tin onto a baking sheet or large plate to release the cupcakes.
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Serve warm or at room temperature, and enjoy!
Variations & Tips
For a tropical twist, try adding a little shredded coconut to the brown sugar and butter mixture. You could also use fresh pineapple instead of canned for a fresher taste. If you have picky eaters, consider making a few with a different fruit, like peach slices or apple slices, to cater to their tastes. For an adult version, try adding a splash of rum to the butter and brown sugar mixture before baking.