Pineapple Upside Down Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
• Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Steps:

• 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.

Steps:

• Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.

Steps:

• Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
• Spray 24 muffin cups with cooking spray.
• Line a work surface with waxed paper.
• Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• Spoon 1 tablespoon brown sugar in each muffin cup.
• Press a maraschino cherry into the center of the brown sugar in each muffin cup.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
• Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Steps:

• Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
• Melt the butter.
• Spray cupcake pan with cooking spray. (Do not use paper liners!).
• Place one teaspoon of melted butter in the bottom of each cup of the pan.
• Add one tablespoon of brown sugar on top of the melted butter.
• Place one cherry in the center.
• Scatter the tidbits around the cherry to form a circle.
• Add cake mix on top of the pineapple. (3/4 full).
• Bake for 18-20 minutes or until cupcakes are cooked.
• Let the pan cool on a cooling rack for about 5 minutes.
• Run a knife along the inside edge.
• Invert cupcake pan on the cooling rack.
• Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
• Whisk together the flour, granulated sugar, baking powder, milk, butter, vanilla, salt and egg in a medium bowl just until combined. Be careful not to over mix. Pour into the liners. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Cool on a rack 10 minutes, and then remove the cupcakes and cool on the rack completely.
• For the filling: Melt the butter in a 10-inch nonstick skillet over medium heat. Add the pineapple, sugar and salt and cook, stirring frequently, until caramelized and the liquid is mostly evaporated, 18 to 20 minutes. (You will be able to run your spoon through the filling and leave a streak behind that holds 1 to 2 seconds before filling back in. The consistency of the filling should be like caramel sauce.) Set aside to cool.
• For the icing: Melt the butter in small saucepan over medium-low heat. Bring to a simmer and continue cooking until dark golden and toasty smelling, about 4 minutes. Once you see the milk solids turning a medium brown color, turn off the heat. Cool to room temperature. Whisk in the confectioners' sugar and pineapple juice to make it smooth but not too spreadable.
• To assemble: Using a melon baller, scoop out a hole in each cupcake large enough for 1 tablespoon of pineapple filling. Fill and press gently with the back of the spoon to level the filling. Spoon a teaspoon of icing over the hole to cover. Garnish the cupcakes as desired with cherries and pineapple.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.