Pineapple Upside Down Cupcakes
Baking Pineapple Upside Down Cupcakes
Preparing the Pineapple
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners.
Slice the Pineapple: Take the canned pineapple and drain the slices, reserving the juice for later use.
- Melt the Butter: In a microwave-safe bowl, melt the butter until it’s in liquid form.
- Layer the Brown Sugar: Sprinkle the brown sugar evenly into each cupcake liner, creating a sweet base for your cupcakes.
- Add Pineapple Slices: Place a pineapple slice on top of the brown sugar in each cupcake liner. You can also cut the slices into smaller pieces to fit better.
Preparing the Cake Batter
- Prepare the Cake Mix: In a mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and the reserved pineapple juice. Mix until the batter is smooth and well combined.
- Fill the Cupcake Liners: Pour the cake batter over the pineapple slices, filling each liner about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Flip: Allow the cupcakes to cool in the tin for a few minutes, then carefully invert them onto a serving platter. The pineapple slices and brown sugar will now be on top.
Expert Tips for Perfect Pineapple Upside Down Cupcakes
- To enhance the flavor, consider adding a touch of vanilla extract to the cake batter.
- For a moist texture, avoid overmixing the batter.
- If you want an extra pop of color, use pineapple rings instead of slices.
- Ensure the cupcakes are completely cooled before serving to avoid any burns from the hot caramelized sugar.
