Mini Pineapple Upside-Down/ Cupcakes

Looking for a fun and flavorful twist on the classic pineapple upside-down cake? These Mini Pineapple Upside-Down Cupcakes are the perfect solution! Bursting with tropical flavors and topped with a delightful caramelized pineapple and cherry topping, these cupcakes are sure to be a hit at any gathering. Here’s a simple yet delicious recipe that will leave everyone asking for more.

Ingredients:

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices, drained and cut into small pieces
• 12 maraschino cherries, halved
• 1 box yellow cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup pineapple juice (reserved from the can)
• Whipped cream (optional, for serving)

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin to ensure the cupcakes come out easily.
2. Prepare the Topping: In a small bowl, mix the melted butter and brown sugar together. Spoon about 1 tablespoon of this mixture into each muffin cup.
3. Add Pineapple and Cherry: Place a few pieces of pineapple and half a cherry on top of the butter and brown sugar mixture in each cup.
4. Prepare the Cake Batter: In a large bowl, follow the instructions on the cake mix box, substituting the eggs, vegetable oil, and pineapple juice for the water. Mix until well combined.
5. Fill the Muffin Cups: Pour the prepared cake batter over the pineapple and cherries in each muffin cup, filling them about two-thirds full.
6. Bake the Cupcakes: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes. Run a knife around the edges to loosen them, then invert the cupcakes onto a wire rack to cool completely. Serve with a dollop of whipped cream if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 250 kcal per serving | Servings: 12 cupcakes

Notes: You can customize these mini cupcakes to your liking. You can either follow the classic upside-down method or place paper cups in the muffin trays and pour the batter into them, then add the pineapple and cherry on top. The taste remains just as delightful!

Serving and Storage Tips :

Serving Tips:

1. Garnish for Extra Flair: Enhance the cupcakes with a dollop of whipped cream or a sprinkle of toasted coconut. For added visual appeal, you can also garnish with a small mint leaf or a drizzle of caramel sauce.
2. Serving Temperature: These cupcakes can be enjoyed warm or at room temperature. If served warm, the pineapple topping will be slightly gooey, adding an extra touch of indulgence.
3. Perfect Portion: Serve the cupcakes as a delightful treat on their own or as part of a dessert platter. They are perfectly portioned for individual servings, making them a great choice for parties and gatherings.

Storage Tips:

1. Cooling and Storing: Allow the cupcakes to cool completely before storing. This prevents moisture from building up inside the container, which can make the cupcakes soggy.
2. Storage Container: Store the cupcakes in an airtight container to keep them fresh. If you’re stacking them, place a piece of parchment paper between layers to avoid sticking.
3. Refrigeration: These cupcakes can be stored in the refrigerator for up to 4-5 days. The cool environment helps maintain their texture and flavor.
4. Freezing: For longer storage, you can freeze the cupcakes. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To thaw, leave them at room temperature for about 1-2 hours or in the refrigerator overnight.
5. Reheating: If you prefer them warm, gently reheat the cupcakes in the microwave for about 10-15 seconds or in an oven preheated to 300°F (150°C) for about 5-7 minutes.

With these serving and storage tips, you can ensure that your Mini Pineapple Upside-Down Cupcakes remain as delightful as the day you baked them, whether you’re enjoying them fresh or keeping them for later.

Variations :

1. Tropical Fruit Medley

Replace pineapple with a mix of mango, papaya, and kiwi. Use fruit preserves for a fruity glaze.

2. Coconut Pineapple Cupcakes

Mix shredded coconut into the brown sugar mixture. Use coconut oil and milk in the batter. Top with extra shredded coconut if desired.

3. Caramel Pineapple Cupcakes

Drizzle caramel sauce over the brown sugar mixture and sprinkle chopped pecans or walnuts on top before baking.

4. Cherry Pineapple Cupcakes

Use more maraschino cherries or cherry pie filling instead of pineapple pieces for a cherry-focused treat.

5. Spiced Pineapple Cupcakes

Add 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves to the cake mix for a spiced flavor.

6. Vegan Pineapple Cupcakes

Use a vegan cake mix or homemade vegan batter, substitute eggs with flax eggs, and use coconut oil instead of butter.

7. Lemon Pineapple Cupcakes

Add lemon zest to the batter and replace part of the pineapple juice with lemon juice. Drizzle with lemon glaze after baking.

8. Chocolate Pineapple Cupcakes

Mix unsweetened cocoa powder into the batter and fold in mini chocolate chips for a chocolate twist.

Feel free to try these variations to add a new twist to your Mini Pineapple Upside-Down Cupcakes!

FAQs :

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just make sure to cook it slightly in a pan with some brown sugar to mimic the caramelization of canned pineapple.

2. Can I make these cupcakes ahead of time?

Absolutely! You can bake them a day or two in advance. Store them in an airtight container to keep them fresh.

3. How do I prevent the cupcakes from sticking to the pan?

Grease the muffin tin thoroughly or use paper liners to prevent sticking. You can also lightly dust the tin with flour.

4. Can I freeze these cupcakes?

Yes, you can freeze them. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months.

5. How do I reheat frozen cupcakes?

To reheat, thaw them at room temperature for about 1-2 hours or in the refrigerator overnight. You can warm them in the microwave for about 10-15 seconds if desired.

6. Can I use a different type of cake mix?

Yes, you can use a spice cake mix, chocolate cake mix, or any other flavor you like. Adjust the flavor of the cake to complement the pineapple and cherry topping.

7. What if I don’t have a muffin tin?

You can use a standard cupcake pan or even bake the batter in a small cake pan. Adjust baking times as needed.

8. Can I use a different type of fruit for the topping?

Certainly! You can experiment with fruits like peaches, cherries, or strawberries. Just ensure the fruit is properly drained to avoid excess moisture.

9. How do I get the cupcakes to come out cleanly from the pan?

Allow the cupcakes to cool for 5 minutes in the pan, then use a knife to gently loosen the edges before inverting them onto a wire rack.

10. Can I add nuts to the batter or topping?

Yes, you can add chopped nuts like pecans or walnuts to the batter or sprinkle them on top before baking for added crunch and flavor.

These Mini Pineapple Upside-Down Cupcakes are a delightful and easy-to-make treat that combines the rich flavors of caramelized pineapple and cherries with a moist, fluffy cake. Perfect for any occasion, these cupcakes are sure to impress with their burst of tropical sweetness and charming presentation. Whether you stick to the traditional upside-down style or try a new twist, these cupcakes will bring a smile to everyone’s face. Enjoy baking and savoring this sweet little indulgence!