Bring the Sunshine to Your Easter Table with Pineapple Upside-Down Cupcakes!
Easter is a time for family, friends, and delicious food. This year, why not add a touch of sunshine to your dessert table with these adorable and easy-to-make Pineapple Upside-Down Cupcakes? They’re the perfect way to impress your guests without spending hours in the kitchen.
What You’ll Need:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 24 maraschino cherries, drained
- 1 (20-ounce) can crushed pineapple, drained (reserve 1/3 cup juice)
- 1 box (18.25-ounce) pineapple cake mix
- 1 1/3 cups water
- 3 large eggs
Baking Essentials:
- Muffin pan
- Cupcake liners
- Mixing bowls
- Electric mixer
- Toothpick
Let’s Get Baking!
Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
Step 1: Caramelize the Sugar and Butter
In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture becomes bubbly and golden brown, about 2-3 minutes.
Tip: Be careful not to overcook the sugar mixture, as it can burn easily.
Step 2: Assemble the Cupcake Bottoms
Divide the caramelized sugar mixture evenly among the prepared muffin cups. Top each with a maraschino cherry, pressing down gently.
Step 3: Make the Cake Batter
In a large bowl, whisk together the cake mix, water, and reserved pineapple juice until smooth. Add the eggs and beat on medium speed until well combined.
Step 4: Fill and Bake the Cupcakes
Pour the batter evenly over the prepared cupcake bottoms, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Invert the Cupcakes
Let the cupcakes cool in the pan for 5 minutes. Then, using a knife, run it around the edges of each cupcake to loosen it. Carefully invert the cupcakes onto a wire rack to cool completely.
Step 6: Enjoy!
Once the cupcakes are cool, serve and enjoy! These delightful treats are sure to be a hit with everyone at your Easter gathering.
Tips for Success:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you don’t have maraschino cherries, you can substitute them with chopped nuts, diced pineapple, or even a sprinkle of cinnamon.
- Let the cupcakes cool completely before inverting them, otherwise the caramelized sugar will be too hot and run everywhere.
- These cupcakes can be stored at room temperature in an airtight container for up to 2 days.
With these simple tips and tricks, you’ll be a pineapple upside-down cupcake pro in no time! So, what are you waiting for? Get baking and bring a little bit of sunshine to your Easter celebration!
