Introduction: Pineapple Upside Down Cupcakes
These cupcakes are perfect for your luau party menu! They are also my favorite cupcakes and my most requested!! So here is what u need to get started!
Topping
8 tablespoons (1stick) butter, melted
1 can (20ounces) crushed pineapple, drained, juice reserved
3/4 cup light brown sugar
12 maraschino cherries, halved & drained
Cupcakes
1package (18.25) plain yellow cake mix
1 cup of sour cream
1/2 cup of pineapple juice reserved
1/3 cup of vegetable oil
4 large eggs
1 tsp vanilla extract
Place a rack in center of oven & preheat to 350F. Lightly mist 24 cupcake cups with vegetable oil spray. Set the pan aside. Prepare the topping: measure exactly 1 tsp of melted butter into each cupcake cup. Sprinkle 1 tsp of brown sugar on top of the butter. Spread 1 tablespoon of drained pineapple on top of the brown sugar. Place half cherry in center of the pineapple. Set the pan aside. Next prepare the batter. Place the cake mix, sour cream, pineapple juice, oil, eggs & vanilla in a large mixing bowl. Mix 30 seconds. Stop the machine & scrape down sides. Increase speed & blend 2 more minutes. The batter should be thick & smooth. Spoon 1/3 cup of batter on top of pineapple. Place the pan in oven. Bake for 18-20 minutes. Remove the pans from the oven & immediately run a dinner knife around the edges of the cupcakes. I place a wax cake board over the pan. Quickly turn the pan upside down. The cupcakes will fall out onto the platter. Cool for 10-15 minutes.
Topping
8 tablespoons (1stick) butter, melted
1 can (20ounces) crushed pineapple, drained, juice reserved
3/4 cup light brown sugar
12 maraschino cherries, halved & drained
Cupcakes
1package (18.25) plain yellow cake mix
1 cup of sour cream
1/2 cup of pineapple juice reserved
1/3 cup of vegetable oil
4 large eggs
1 tsp vanilla extract
Place a rack in center of oven & preheat to 350F. Lightly mist 24 cupcake cups with vegetable oil spray. Set the pan aside. Prepare the topping: measure exactly 1 tsp of melted butter into each cupcake cup. Sprinkle 1 tsp of brown sugar on top of the butter. Spread 1 tablespoon of drained pineapple on top of the brown sugar. Place half cherry in center of the pineapple. Set the pan aside. Next prepare the batter. Place the cake mix, sour cream, pineapple juice, oil, eggs & vanilla in a large mixing bowl. Mix 30 seconds. Stop the machine & scrape down sides. Increase speed & blend 2 more minutes. The batter should be thick & smooth. Spoon 1/3 cup of batter on top of pineapple. Place the pan in oven. Bake for 18-20 minutes. Remove the pans from the oven & immediately run a dinner knife around the edges of the cupcakes. I place a wax cake board over the pan. Quickly turn the pan upside down. The cupcakes will fall out onto the platter. Cool for 10-15 minutes.
Participated in the
Cupcake Contest
