Pineapple Right Side Up Cupcakes Recipes

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PINEAPPLE UPSIDE DOWN CUPCAKES



Pineapple Upside Down Cupcakes image

Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Provided by Bri

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

cooking spray
½ cup butter, melted
1 ½ cups brown sugar
24 maraschino cherries
1 (20 ounce) can crushed pineapple
1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3 eggs
1 ⅓ cups pineapple juice
⅓ cup vegetable oil
1 tablespoon confectioners' sugar for dusting, or as needed

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.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
2/3 cup milk
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch fine salt
1 large egg
Filling:
2 tablespoons unsalted butter
2 cups chopped ripe pineapple (about 1/4-inch pieces)
1/2 cup firmly packed light brown sugar
Icing:
1/2 cup confectioners' sugar
5 teaspoons fresh or canned pineapple juice
6 marachino cherries, halved, for garnish
Pineapple wedges, for garnish

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.

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Forget the frosted cupcakes, and say hello to Pineapple Upside-Down Cupcakes. Fruit and lemon cake make these Pineapple Upside-Down Cupcakes a crowd-pleaser.

Provided by My Food and Family

Categories     Dairy

Time 38m

Yield 24 servings

Number Of Ingredients 11

1 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1/2 cup packed brown sugar
1/4 cup butter, melted
2 cans (8 oz. each) pineapple tidbits in juice, drained
1/2 cup chopped pecans
12 maraschino cherries, halved
1 pkg. (2-layer size) yellow cake mix
4 eggs
2/3 cup oil
2 tsp. lemon zest

Steps:

  • Heat oven to 350ºF.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
  • Meanwhile, mix sugar and butter in medium bowl; stir in pineapple and nuts. Place cherry half, cut side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
  • Beat remaining ingredients in large bowl with mixer until blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
  • Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Invert onto plates just before serving; remove paper liners.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down.

Provided by Mrs.Joe Jonas

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
½ cup vegetable oil
3 eggs
1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved
1 cup brown sugar, or as needed
½ cup butter, melted
1 (16.5 ounce) can pitted cherries, drained

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.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 56.2 g, Cholesterol 67.6 mg, Fat 22.2 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 315.7 mg, Sugar 42.5 g

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.

Provided by By Jessica Walker

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 7

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker™ Super Moist™ 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

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.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g

PINEAPPLE RIGHT SIDE UP CUPCAKES



Pineapple Right Side up Cupcakes image

From "Vegan Cupcakes Take Over the World" these yummy little treats are delish! They don't use any eggs or dairy, but skeptics bewarned, these cupcakes aren't lacking in anything. I've used half and half whole wheat pasty flour and regular flour to great success. And in case you're wondering, one big can (20 oz) of crushed pineapple will yield enough for both the cupcakes and the topping.

Provided by Wish I Could Cook

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 15

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup crushed pineapple (in its own juice)
1/4 cup oil
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 cup crushed pineapple (in its own juice)
1/4 cup sugar
1 tablespoon arrowroot (or cornstarch or tapioca flour)
1/2 teaspoon vanilla
12 maraschino cherries (or fresh raspberries)

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!

PINEAPPLE "UPSIDE-DOWN" CUPCAKES



PIneapple

These are, unfortunately, not my own creation. I got this off a series called Cupcake Diaries. The book is called Cupcake Diaries: Katie and the Cupcake Cure. I made these with my grandma once and I absolutely loved them! Baking them were so fun! I hope you have fun making them!

Provided by Ruby G.

Categories     Dessert

Time 45m

Yield 18 cupcakes, 9-18 serving(s)

Number Of Ingredients 10

15 1/4 ounces yellow cake mix
1 cup sour cream
1/2 cup pineapple juice (use juice from canned pineapples, see topping)
1/3 cup vegetable oil
4 large eggs (room temperature)
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter (melted)
3/4 cup light brown sugar (firmly packed)
1 (20 ounce) can crushed pineapple (drained -- set aside 1/2 cup of the pineapple juice for batter)
1 (16 ounce) jar maraschino cherries (optional)

Steps:

  • Center baking rack in oven and preheat to 350 degrees Fahrenheit. Grease cupcake tins well with butter or cooking spray.
  • Cupcakes: In a large mixing bowl combine all of the batter ingredients. With an electric mixer on medium speed, mix the ingredients together until there are no lumps in the batter. Spoon the batter into the cupcake tins so that each tin is about halfway full.
  • Topping: Mix the melted butter and brown sugar together with a spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the tins. Now add a layer of about a tablespoon of pineapple. If you'd like, put one cherry on top, pressing it into the pineapple layer so it's level.
  • Bake the cupcakes about 18 to 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. CArefully run a dinner knife around the edges of the cupcakes and invert the cupcake pan onto the wire rack. Let the cupcakes cool for about 20 minutes; and then enjoy!

Nutrition Facts : Calories 567, Fat 31.1, SaturatedFat 12, Cholesterol 124.1, Sodium 375.6, Carbohydrate 68.2, Fiber 1.1, Sugar 50.2, Protein 5.9

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 dozen jumbo cupcakes.

Number Of Ingredients 15

6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
12 slices pineapple, drained
12 maraschino cherries, well drained
3 large eggs, room temperature
2 cups sugar
1 cup canola oil
1 cup sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional

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.

Nutrition Facts : Calories 602 calories, Fat 29g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 264mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

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EASY PINEAPPLE UPSIDE DOWN CUPCAKES RECIPE | THE NOVICE CHEF
2016-04-27 These One-Bowl Pineapple Upside Down Cupcakes are just like the classic version — a sweet dense cake with a brown sugar caramelized pineapple topping. Being in individual mini cake sizes makes them more adorable and easier to serve at a party. I like topping them with whip cream and an extra cherry – but it’s definitely optional and not a ...
From thenovicechefblog.com


MINI PINEAPPLE UPSIDE DOWN CAKES - A BEAUTIFUL MESS
2013-03-29 1/2 cup pineapple juice In a small pot over medium heat stir together 1/4 cup butter, 1/2 cup brown sugar and a teaspoon of whiskey. Once the mixture starts to bubble, let it cook another minute or two. It should thicken a little. Remove from heat and spoon into a buttered cupcake pan. Now lay in the pineapple slices and cherry halves.
From abeautifulmess.com


PINEAPPLE UPSIDE-DOWN CUPCAKES - MOORE OR LESS COOKING
2022-05-21 In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. 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.
From mooreorlesscooking.com


SILLY LITTLE CAVEGIRL: PINEAPPLE RIGHT-SIDE-UP CAKE - BLOGGER
2013-05-27 Instructions. Preheat oven to 375 degrees. Add drained, crushed pineapple, 2 tablespoons pineapple juice, eggs, coconut solids, and rum to a blender and blend until whipped and creamy. Add coconut flour, baking soda, baking powder, and salt and blend until fully combined. Grease a small baking dishs with coconut oil spray.
From sillylittlecavegirl.blogspot.com


PINEAPPLE UPSIDE DOWN CUPCAKES - THE BROOKLYN COOK
2016-03-21 Spoon pineapple into the bottom of the cupcake forms and add a cherry in the center. Spoon cake mixture over the fruit until each form is filled about halfway. Bake for 25-30 minutes or until cooked through. Let cool on a wire rack. Prepare the frosting in a large mixing bowl. First cream together sugar and softened butter.
From thebrooklyncook.com


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