Mini Pineapple Upside-Down Cupcakes

Why Make This Recipe

Mini Pineapple Upside Down Cupcakes are a fun and easy treat for any time. They look pretty and taste sweet, making them great for family gatherings or parties. You get the flavor of a classic dessert in a small, personal size.

This recipe is simple and fast to prepare. You don’t need any fancy tools or baking skills. Just a muffin pan and some basic ingredients. The pineapple and cherry give it a bright look and fruity taste that kids and adults love.

If you enjoy baking but want something quick and different, this is a perfect choice. These cupcakes are soft, moist, and have that sweet topping everyone loves. They’re great to take to work, school, or a picnic. Everyone will ask you for the recipe!

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How to Make Mini Pineapple Upside Down Cupcakes

Ingredients:

• 1/2 cup butter (1 stick), melted
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained
• 1 jar maraschino cherries (without stems)
• 1 box yellow cake mix
• 1/2 cup vegetable oil
• 3 eggs
• 1 cup pineapple juice (from the can or water if needed)

Directions:

1. Preheat your oven to 350°F (175°C). Spray a muffin pan with non-stick spray.
2. Pour melted butter into each muffin cup (about 1 teaspoon each).
3. Add 1 tablespoon of brown sugar into each muffin cup on top of the butter.
4. Cut the pineapple slices into quarters. Put two small pineapple pieces into each muffin cup.
5. Place one cherry in the center of each muffin cup.
6. In a bowl, mix the cake mix, oil, eggs, and pineapple juice until smooth.
7. Pour the batter into each muffin cup, filling about 3/4 full.
8. Bake for 20–25 minutes, or until a toothpick comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes.
10. Place a tray or plate over the pan and flip them over quickly. Let them sit a few minutes before lifting the pan.