Pineapple Upside-Down Cupcakes
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Pineapple Upside-Down Cupcakes
INGREDIENTS:
- 1 Box yellow cake mix
- 1 Can sliced pineapple, drain the juice, and reserve it for later
- 12 maraschino cherries
- 1 cup packed brown sugar
- 1/2 cup canola oil
- 1/3 cup melted butter
- 3 larges eggs
DIRECTIONS:
Step 1:
I preheated the oven to 350 degrees F.
Step 2:
I cut pineapple slices into small pieces.
Step 3:
I mix the cake mix with oil, reserved juices, and eggs, one at a time, and I beat after each addition with an electric mixer for 4 minutes.
Step 4:
In a separate bowl, I combined the melted butter with packed brown sugar, and I added 2 tablespoons of this mixture in each muffin cup, placed over the mixture pineapple pieces, maraschino cherries halves, and 3 tablespoons of the batter.
Step 5:
I baked the cupcakes for 22 to 28 minutes and removed them from the oven when they change the color to a golden brown.
Serve warm with coffee, it’s the best way for serving them for me. I hope you enjoy your weekend!
