As much as I love chocolate (and I DO!), there are times I crave something other than chocolate. Or maybe it’s just that chocolate is so overdone around Valentine’s Day that I’m ready for something different.
Looking for the opposite of chocolate, I found pineapple upside down cupcakes. Yum! Ok, so maybe we’re going out on a limb to call these “cupcakes” when there are no cupcake wrappers involved. And no frosting. But if you make something in a cupcake tin, it can be called a cupcake, right?
Besides, if Betty Crocker calls these cupcakes, who are we to argue?
Pineapple Upside Down Cupcakes
- 1 can (20 oz) sliced pineapple, drained, juice reserved1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Step One: Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
Step Two: 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.
Step Three: 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.
Step Four: 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.