Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to bring these favorites together in Pineapple Upside-Down Cupcakes. By using a Betty Crocker™ Super Moist™ Yellow Cake Mix, you get a head start on creating incredibly delicious and homemade cupcakes without the fuss. Each bite delivers a delightful combination of sweet fruit and tender cake, making it a memorable treat for kids and adults alike. Say goodbye to slicing and serving—these individual desserts are as convenient as they are delicious.
Get ready to bake some sunshine! These Pineapple Upside-Down Cupcakes are a delightful twist on a classic. Let's dive into the delicious ingredient details.
Butter: This golden goodness is essential for richness and flavor. In the topping, it combines with brown sugar to create that irresistible caramel-like glaze.
Brown Sugar: The secret to that iconic sticky-sweet, caramelized topping!
Maraschino Cherries: These vibrant red gems add a pop of color and a sweet, slightly almond-like flavor to each cupcake.
Canned Pineapple Slices: Pineapple brings a bright, tangy, and sweet tropical flavor. The reserved juice is crucial for moistening the cake mix and infusing it with even more pineapple goodness.
Yellow Cake Mix: Your convenient shortcut to a perfectly tender and fluffy cupcake base.
Vegetable Oil: A key fat source in the cake batter, vegetable oil contributes to a very moist and tender crumb. Unlike butter, oil remains liquid at room temperature, which often results in a cake that stays softer and moister for longer.
Eggs: Eggs are multi-talented! They provide structure to the cupcakes, helping them rise and hold their shape. They also add richness, moisture, and act as an emulsifier, binding all the ingredients together for a smooth, cohesive batter.
Here's how to make these delightful Pineapple Upside-Down Cupcakes in just four simple steps. See the full recipe below for all the details.
Use nonstick regular-sized muffin cup (2 3/4-inches wide x 1 1/4-inches deep). This helps the cupcakes bake evenly and release easily. When assembling the topping in the muffin cups, place the cherry halves before the pineapple slices. This specific order ensures a beautiful, picture-perfect presentation when you flip the cupcakes.
In a large bowl, beat the yellow cake mix, reserved pineapple juice, vegetable oil, and eggs with an electric mixer for 2 minutes until well combined.
An ice cream scoop is a fantastic tool for portioning the cake batter into muffin cups for a uniform in size and a consistent bake.
Let the cupcakes cool in the pan for 5 minutes. Remove and cool for an additional 20 minutes before serving warm.
To keep your delicious Pineapple Upside-Down Cupcakes fresh, simply store them loosely covered at room temperature. They will stay fresh for up to 3 days.
In a 1-quart sauce pan, melt butter. Stir in brown sugar. Place about 1 1/4 teaspoons brown sugar mixture in each muffin cup and spread evenly in bottom. Place a cherry half cut side up in the center of each cup. Cut each pineapple slice into 4 pieces. Place 2 pieces of pineapple around the cherry in the center and press lightly into the mixture.
In a large bowl, beat cake mix, reserved 1 cup pineapple juice, oil, and eggs with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Divide batter evenly among muffin cups.
Bake 19 to 23 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes. Run a knife around the edges of the cupcakes to loosen and turn upside-down onto cookie sheet or tray. Cool about 20 minutes. Serve warm. Store loosely covered at room temperature.
Cherry halves are placed first in the brown sugar mixture before the pineapple slices. This makes for a pretty presentation when the cupcakes are baked and turned over.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 1&½g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 30mg | 9% |
| Sodium | 130mg | 5% |
| Total Carbohydrate | 26g | 9% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 18g | % Value Not Available |
| Protein | 1g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 4% |
| Potassium | 55mg | 2% |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 2% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 2% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 6% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
