Pineapple Upside Down Cupcakes

By á-11135

Pineapple Upside Down Cupcakes

Ingredients

• – One 20 ounce can sliced pineapple, drained, juice reserved
• – 1 box Betty Crocker™ SuperMoist™ yellow cake mix (or your favorite homemade yellow cake batter)
• – 1/2 cup vegetable oil
• – 3 eggs
• – 1/3 cup butter, melted
• – 2/3 cup packed brown sugar
• – 12 maraschino cherries, cut in half

Preparation

Step 1

1. Preheat oven to 350 degrees Fahrenheit. Grease 24 regular-size muffin cups.

2. Cut each pineapple slice into 4 pieces and set aside.

3. With an electric mixer and in a large bowl, beat the cake mix, oil, eggs and reserved pineapple juice on low speed for 30 seconds.

4. Increase the speed to medium and beat for 2 minutes, scraping bowl occasionally.

5. In a small bowl, stir together the melted butter and brown sugar.

6. Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup.

7. Place 2 pineapple pieces into each cup, followed by a cherry half – cut-side up – in the center of the pineapple.

8. Spoon 1/4 cup of the batter into each cup on top of the fruit.

9. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

10. Cool the cupcakes for 5 minutes. Run knife around edge of cupcakes to loosen them, and then turn the muffin tins upside down over a cookie sheet. Serve warm.