Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes

Pineapple upside down cupcakes are a delightful bend on the classic pineapple upside down cake. These cupcakes are made with a wet and soft pineapple cake base, topped with a wealthy and sticky pineapple glaze.
Pineapple Upside Down Cupcakes

Ingredients

½C sweet cream butter, melted
1 ½ C light brown sugar
24 maraschino cherries
1 can pulverized pineapple, 20 oz
1 bundle, 18.25 oz pineapple cake mix
3 huge eggs
1 ½ C pineapple juice
½ C canola oil
1Tbsp powdered sugar, garnish

How to Create Pineapple Upside Down Cupcakes

Position the stove rack within the center of the oven.
Preheat broiler to 350 degrees.
Prep biscuit glasses with nonstick heating spray.
Include one teaspoon of dissolved butter in each of the biscuit cups,
Best the dissolved butter with one tablespoon of light brown sugar.
Position one maraschino cherry within the center of the light brown sugar in each
of the biscuit cups.

Utilize a tablespoon measuring spoon to degree out the smashed pineapple. (Heaping
tablespoon)
With the back of a spoon thrust down the pulverized pineapple into the maraschino
cherry/ brown sugar layer.

Set aside.
Include the pineapple cake blend to a blender bowl. Blend within the eggs, pineapple juice,
and oil with an electric blender set on moo until the cake blend is fair moistened.

(30 seconds)
Increment the blending speed to medium, blending for 2 minutes.
Scoop the arranged cake hitter into each of the biscuit wells.Fill fair below
the best of the biscuit well. (Don’t overfill.)
Heat at 350 degrees for 20 minutes.

Check to create beyond any doubt the cupcakes are completely prepared by embeddings a toothpick in the
center of the cupcake. In case the toothpick comes out clean the cupcake is heated.

Set the cupcakes on the counter to cool for almost 5 minutes.
Flip the heated cupcakes over on a cooling rack. (The cherry ought to be on the
beat of the cupcake.)
Appreciate!