Pineapple Upside Down Cupcakes

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Pineapple Upside Down Cupcakes :




-1 can (20 oz) sliced pineapple, drained, juice reserved
-1 box yellow cake mix
-1/2 cup vegetable oil
-3 eggs
-1/3 cup butter, melted
-2/3 cup packed brown sugar
-12 maraschino cherries, cut in half






Firstly, Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In a 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.
Next, In the 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 the toothpick inserted in center comes out clean.
Lastly, Cool 5 minutes. Run the knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm. Enjoy!