Anytime I ask the Hubby what special treat I can make for a birthday or other special occasion I always get the answer "pineapple upside-down cake." So I was pretty excited to get this recipe for Pineapple Upside Down Cupcakes. Not only is it simple,using a boxed mix, but also makes smaller portions which is always a help when you hope to limit sugar and calories.
I can't wait to try it next time a treat is in order.
PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed
Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
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