Pineapple Right Side Up Cupcakes Recipes

PINEAPPLE UPSIDE DOWN CUPCAKES

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.

PINEAPPLE RIGHT SIDE UP CUPCAKES

Steps:

• Cupcakes:.
• Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
• Sift together flour, baking powder, salt, cinnamon, ginger and allspice.
• Combine pineapple, oil, sugar and vanilla in blender and puree.
• Add the wet mixture to the dry and mix well.
• Pour batter into cupcake liners so they are half full.
• Bake for 25-30 minutes.
• Cool for at least 10 minutes on wire rack.
• Topping:.
• Combine all ingredients in a small saucepan and bring to boil for 30 seconds stirring constantly.
• Reduce heat to low and stir for one more minute.
• Immediately scoop topping onto cupcakes.
• Place cherry or raspberry on top.
• Chill for 30 minutes.
• Indulge!