Pineapple Right-Side Up Cupcakes

By srumbel

FYI, I have NO idea what the difference between “right side up” and “upside down” are, but I’m assuming it’s negligible and only noticeable among true pineapple lovers, for which I am not. However, if you’re looking for a refreshing cupcake that’s cute to boot, this is it. So tropical and delicious!

from thedomesticrebel

Ingredients

• 1 box pineapple cake mix, plus ingredients on back of box
• 1 cup plus 2 tsp pineapple juice (canned or bottled, doesn’t matter)
• 1 small box pineapple jello mix*
• Pineapple Cream Cheese Frosting (recipe & ingredients follow)
• Maraschino cherries
• Sugar
• Pineapple Cream Cheese Frosting
• 1 pkg (8 oz) pineapple cream cheese, softened
• 1/4 cup butter, softened
• Remaining 2 tsp pineapple juice
• 2 heaping Tbsp brown sugar
• 5 About 5 cups powdered sugar

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners and set aside.
2. In a large bowl, prepare cake mix according to package directions, substituting a cup of the water with a cup of the pineapple juice, reserving the remaining 2 tsp of juice for the frosting. Stir in half the bag of pineapple jello mix (just the powder). Portion into muffin tins, about 2/3 full, and bake for approx. 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Pineapple Cream Cheese Frosting

1. In the bowl of a stand mixer, beat together cream cheese, butter and juice until creamy, about a minute. Beat in the brown sugar to combine. Begin adding powdered sugar, about a cup at a time, until frosting is light and fluffy.
2. Pipe or spread onto cooled cupcakes. Sprinkle tops with white sugar and top cupcakes with a lightly dried maraschino cherry. Store these in the fridge about 2 days.
**Note: If you can’t find pineapple jello (as it may be seasonal in some areas) just substitute with a sugar free/fat free instant vanilla pudding. Or you can omit both if you like.**