Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make.
Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Pineapple Upside Down Cupcakes – a mini version of your favorite cake with butter, brown sugar, pineapple, and a cherry on top! These cupcakes are good warm or at room temperature so they’re great for parties or luaus.
Pineapple Upside Down Cupcakes
In a perfect world, I would make these from scratch. And by all means if you want to, go right ahead.
But sometimes a doctored up cake mix does wonders. I mean adding brown sugar and butter to cake mix? Sounds like a sure win to me.
These Pineapple Upside Down Cupcakes have been calling to me for years. Try not to burn the top of your mouth off eating them straight out of the oven. I did.
WHAT ARE PINEAPPLE UPSIDE DOWN CUPCAKES?
Pineapple Upside Down Cupcakes are a mini version of your favorite cake with butter, brown sugar, pineapple, and a cherry on top!
First, spoon some melted butter, crushed pineapple, brown sugar, and a cherry in the bottom of a muffin tin.
Next, top with the cupcake batter and bake.
Finally, invert the cupcakes for beautiful Pineapple Upside Down Cupcakes.
To Make this Recipe You’Il Need the following ingredients:
Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Instructions:
Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
read also : meal plan for weight loss 👇
Here is a sample meal plan for weight loss:
Day 1:
– Breakfast: Greek yogurt with berries and a sprinkle of granola
– Snack: Carrot sticks with hummus
– Lunch: Grilled chicken salad with mixed greens, tomatoes, cucumbers, and balsamic vinaigrette
– Snack: Apple slices with almond butter
– Dinner: Baked salmon with steamed vegetables and quinoa
Day 2:
– Breakfast: Oatmeal with sliced bananas and a drizzle of honey
– Snack: Mixed nuts
– Lunch: Turkey and avocado wrap with whole grain tortilla
– Snack: Greek yogurt with a handful of almonds
– Dinner: Grilled shrimp with roasted sweet potatoes and a side of sautéed spinach
Day 3:
– Breakfast: Scrambled eggs with spinach and tomatoes
– Snack: Celery sticks with peanut butter
– Lunch: Quinoa salad with mixed vegetables and a lemon vinaigrette
– Snack: Cottage cheese with pineapple chunks
– Dinner: Baked chicken breast with roasted broccoli and a side of brown rice
Remember to drink plenty of water throughout the day and to listen to your body’s hunger and fullness cues. It’s important to consult with a healthcare professional or a registered dietitian before starting any new meal plan or weight loss program.
