Sunshine in a Bite: Mini Pineapple Upside-Down Cupcakes
Calling all cupcake lovers! These Mini Pineapple Upside-Down Cupcakes are a delightful twist on a classic dessert. Each bite offers a burst of sunshine with the sweet and tangy pineapple nestled on a bed of moist and flavorful cake. They're perfect for parties, potlucks, or simply as a sweet treat.
Ingredients:
- The Sunny Pineapple Topping:
- 1 can (20 ounces) pineapple slices, drained - These juicy slices will be the star of the show, adding a refreshing and tropical touch.
- Reserved pineapple juice - Don't discard this! We'll use it in the cake batter for added pineapple flavor.
- The Cake Batter Base:
- 1 box of yellow cake mix - This convenient mix provides the base for your cupcakes, making them easy to prepare.
- 1/2 cup vegetable oil - Adds moisture and richness to the cake batter.
- 3 large eggs - Binds the ingredients together and contributes to the cake's structure.
- The Gooey Brown Sugar Delight:
- 1/3 cup melted butter - Creates a moist and flavorful base for the pineapple.
- 2/3 cup packed brown sugar - Adds a rich molasses flavor and a gooey caramel-like texture.
- The Classic Cherry Touch (Optional):
- 12 maraschino cherries, cut in half - A traditional garnish that adds a pop of color and a touch of sweetness.
Instructions:
- Preheat for Perfection: Start by preheating your oven to 350°F (175°C). This ensures the cupcakes bake evenly and achieve a perfect texture.
- Preparing the Muffin Tin: Generously spray 24 regular-size muffin cups with cooking spray. This prevents the cupcakes from sticking and makes cleanup a breeze.
- Chopping the Pineapple: Drain the pineapple slices and reserve the juice for later. Cut each pineapple slice into 4 smaller pieces. Set them aside for layering.
- Mixing the Cake Batter: In a large bowl using an electric mixer, beat together the cake mix, vegetable oil, and eggs on low speed for 30 seconds. Then, increase the speed to medium and mix for an additional 2 minutes, scraping down the sides of the bowl occasionally. This ensures everything is well combined.
- Creating the Gooey Base: In a separate small bowl, whisk together the melted butter and brown sugar until well combined. This mixture will create a gooey and flavorful base for the pineapple.
- Assembling the Layers of Flavor: Now comes the fun part! Evenly distribute the brown sugar mixture among the prepared muffin cups, using about 1 1/2 teaspoons for each cup.
- Layering the Sunshine: Carefully arrange two pieces of chopped pineapple on top of the brown sugar mixture in each muffin cup. Try to create a star or flower-like pattern for a visually appealing presentation.
- Adding the Classic Touch (Optional): If you're using maraschino cherries, gently press half a cherry slice into the center of the pineapple pieces in each muffin cup.
- Filling the Muffin Cups: Pour the prepared cake batter evenly over the pineapple and cherry layers in each muffin cup, filling them about three-quarters full.
- Baking to Golden Perfection: Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling and Unmolding: Let the cupcakes cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. To unmold the cupcakes easily, run a knife around the edges of each cup before gently inverting them onto the wire rack.
- Serving Up Sunshine: Enjoy these delightful Mini Pineapple Upside-Down Cupcakes on their own or with a dollop of whipped cream for an extra touch of sweetness!
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