These Pineapple Upside-Down Cupcakes are a fun, single-servings-sized take on the classic cake, full of tropical flavor. Topped with buttery brown sugar, sweet pineapple and bright maraschino cherries, it creates a delightful caramelized oasis for the fluffy pineapple cake beneath. These cupcakes are ideal for parties or special occasions with their beautiful presentation and irresistible taste!
Why You’ll Love This Recipe:
Tropical Flavors: The pineapple-brown-sugar-maraschino-cherry combination here makes for a tropical flavor classic that’ll make you feel like you’re on vacation with a single bite.
Portion controlled: These cupcakes are already portion controlled, which makes them perfect for potlucks or people on-the-go.
Quick and Simple: With the use of a cake mix, these cupcakes come together quickly and with little effort while still tasting homemade.
Multifaceted: If you are serving them as is, you can add a sprinkle of sugar or a dollop of whipped cream just to be fancy.
Key Ingredients:
Cake Mix: If you can’t find pineapple-flavored cake mix, a yellow cake mix or vanilla cake mix will work, too. For flavor boosters, you can use a teaspoon of pineapple extract.
Maraschino Cherries: If you want, you can substitute the cherries with either fresh or canned pineapple chunks for a top entirely of pineapple.
Instead of butter: For a dairy-free version, replace the butter with margarine or coconut oil. The cupcakes will get an extra hint of tropical flavor from coconut oil.
Pineapple Juice: If you don’t get enough juice from your canned pineapple, you can supplement it with a little water or extra store-bought pineapple juice.
