Pineapple Upside Down Cupcakes Recipe

Melted butter: Adds richness and moisture to the cupcakes.

Brown sugar: Provides a deep, caramel-like sweetness that complements the pineapple.

Pineapple rings: The star of the show, these add a juicy and tropical flavor.

Maraschino cherries: Adds a pop of color and a sweet, tangy taste.

Yellow cake mix: The base of the cupcakes, providing a light and fluffy texture.

When preparing the brown sugar and melted butter mixture, ensure it is well-combined and smooth to create a caramel-like base for the pineapple rings. This will help the cupcakes release easily from the pan and give them a beautiful, glossy finish.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle tropical flavor that complements the pineapple.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and texture, making it a suitable replacement for brown sugar.

• canned, drained pineapple - Substitute with fresh pineapple slices: Fresh pineapple offers a more vibrant flavor and texture, though it may require additional preparation time.

• maraschino cherries - Substitute with dried cranberries: Dried cranberries provide a tart contrast to the sweetness of the pineapple, though they lack the bright red color.

• yellow cake mix - Substitute with homemade yellow cake batter: Homemade batter allows for control over ingredients and can be tailored to dietary preferences, though it requires more preparation time.

• Allow the pineapple upside down cupcakes to cool completely before storing. This prevents condensation and sogginess.
• Store the cupcakes in an airtight container to maintain their moisture and freshness. Place a sheet of parchment paper between layers to prevent sticking.
• Keep the container at room temperature if you plan to consume the cupcakes within 2 days. For longer storage, refrigerate them.
• If refrigerating, ensure the container is tightly sealed to avoid absorbing any fridge odors. The cupcakes can last up to 5 days in the refrigerator.
• For freezing, wrap each cupcake individually in plastic wrap to protect them from freezer burn. Then, place the wrapped cupcakes in a resealable freezer bag or airtight container.
• Label the container with the date to keep track of storage time. Frozen pineapple upside down cupcakes can be stored for up to 3 months.
• To thaw, remove the desired number of cupcakes from the freezer and let them sit at room temperature for about 1-2 hours. Alternatively, you can thaw them in the refrigerator overnight.
• For a freshly baked taste, warm the thawed cupcakes in a preheated oven at 300°F (150°C) for about 5-10 minutes before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the pineapple upside down cupcakes on a baking sheet.
  3. Cover the cupcakes loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 2-3 minutes to let the tops crisp up slightly.

• Microwave Method:

  1. Place a pineapple upside down cupcake on a microwave-safe plate.
  2. Cover the cupcake with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in additional 10-second intervals if necessary.

• Steaming Method:

  1. Set up a steamer by boiling water in a pot and placing a steaming basket on top.
  2. Place the pineapple upside down cupcakes in the steaming basket.
  3. Cover and steam for about 5-7 minutes or until heated through.
  4. This method helps retain moisture and keeps the cupcakes soft.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the pineapple upside down cupcakes in the air fryer basket.
  3. Heat for about 3-5 minutes, checking frequently to avoid overcooking.
  4. This method can give the cupcakes a slightly crisp exterior while keeping the inside moist.

• Oven: Preheat to 350°F (175°C) to bake the cupcakes.

• Small bowl: Mix the melted butter and brown sugar.

• Muffin pan: Hold the cupcake batter and pineapple rings.

• Spoon: Measure and distribute the butter and brown sugar mixture into each muffin cup.

• Can opener: Open the canned pineapple.

• Knife: Run around the edges of the cupcakes to loosen them after baking.

• Toothpick: Check if the cupcakes are done by inserting into the center.

• Baking sheet or large plate: Invert the muffin pan onto this to remove the cupcakes.

• Mixing bowl: Prepare the cake mix according to the package instructions.

• Measuring cups: Measure the melted butter and brown sugar.

• Cooling rack: Allow the cupcakes to cool slightly before removing them from the pan.

Use pre-cut pineapple: Opt for canned pineapple rings to save time on slicing and coring fresh pineapple.

Pre-measure ingredients: Measure out the melted butter and brown sugar ahead of time to streamline the process.

Use cupcake liners: Line your muffin cups with cupcake liners to make cleanup easier and reduce sticking.

Quick cooling: Place the cupcakes on a wire rack immediately after inverting to speed up the cooling process.

Batch preparation: Mix the cake batter while the oven is preheating to save time.