Mini versions of the classic dessert – sweet, fruity, and totally irresistible! 😍
Ingredients:
* 1 can pineapple slices (reserve juice)
* 12 maraschino cherries
* 1/4 cup unsalted butter (melted)
* 1/2 cup brown sugar
* 1 box yellow cake mix
* 1 cup pineapple juice (from the can)
* 1/3 cup vegetable oil
* 3 eggs
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin.
2. Pour about 1 teaspoon of melted butter into each muffin cup, then sprinkle about 1 tablespoon of brown sugar over it.
3. Cut pineapple slices into smaller pieces to fit the bottom of each cup and place one cherry in the center.
4. In a mixing bowl, combine the cake mix, pineapple juice, oil, and eggs. Beat until smooth.
5. Pour the batter evenly over the pineapple and cherry in each cup, filling about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick comes out clean.
7. Let cool for 5 minutes, then carefully invert the cupcakes onto a tray or plate.
Pro Tip:
For extra caramel flavor, sprinkle a pinch of cinnamon into the brown sugar layer before baking!
Pineapple Upside Down Cupcakes
