Pineapple Upside Down Cupcake Muffins

This is just the easy dessert recipe to have on hand when hosting parties. Make 24 Pineapple Upside Down Cupcake Muffins and watch them disappear.

Hey Kenarry Readers! Trish here, and I have a very important question for you. If you add the word “muffin” to the end of a cupcake recipe does it make “cupcake” sound any healthier? I am really not sure either but I do think that adding the word muffin makes it more acceptable to eat a cupcake for breakfast! Alas, I present Pineapple Upside Down Cupcake Muffins.

This is one of those recipes that pops up on my Pinterest feed from time to time. I tried three different cupcake recipes and while I could say it was all for you, the truth is I enjoy trying all things Pineapple. After my three trials, I came up with what I feel like is the winning measurements and bake time.

Pineapple Upside Down Cupcake Muffins

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Ingredients:

• 1 Can Sliced Pineapple, 20 ounce (Pineapple Chunks would work, as well.)
• 1 Cup of Pineapple Juice (from the can)
• 1 Box of Yellow Cake Mix
• 1/2 Cup of Cake Flour
• 1/3 Cup Canola Oil
• 3 Eggs
• 1 stick of Butter, melted
• 3/4 Cup Brown Sugar
• 24 Marachino Cherries

Directions:

Preheat oven to 350 degrees. Then prepare a muffin tin with a generous layer of cooking spray, set it aside.

Remove the pineapple slices from the can, cut them into thirds then set them aside. Rinse off 24 cherries then set those aside, as well.

Pour cake mix into a large mixing bowl along with the cake flour then stir them together with an electric mixer before adding eggs, oil and pineapple juice. If you do not have one full measuring cup of juice simply add water to the cup. Beat cupcake mixture until well combined.

Place butter in a microwave safe bowl then heat in the microwave on high for one minute or until the butter is completely melted. Add brown sugar to melted butter then stir until well combined.

Spoon one tablespoon of the brown sugar and butter mixture into each muffin tin. Top the brown sugar layer with two pieces of pineapple (or the equivalent of pineapple chunks). Next place a cherry in the center of each tin. Finally use a measuring cup to scoop a 1/4 cup of batter into each muffin tin.

Bake Pineapple Upside Down Cupcake Muffins for 18-20 minutes or until they pass the toothpick test. Remove the pan from the oven then immediately use a butter knife to loosen the edges of each cupcake muffin. Allow the cupcake muffins to cool in the muffin pan before turning the pan upside down on a cookie sheet allowing the individual cakes to slide out.

Pineapple Upside Down Cupcake Muffins

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Pineapple Upside Down Cupcake Muffins

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Servings: 24

Author: Trish Sutton

Ingredients

• 1 can sliced pineapple 20 ounce (pineapple chunks would work, as well.)
• 1 cup of pineapple juice from the can
• 1 box of yellow cake mix
• 1/2 cup of cake flour
• 1/3 cup Canola Oil
• 3 Eggs
• 1 stick of butter melted
• 3/4 cup Brown Sugar
• 24 marachino cherries

Instructions

• Preheat oven to 350 degrees. Then prepare a muffin tin with a generous layer of cooking spray, set it aside.
• Remove the pineapple slices from the can, cut them into thirds then set them aside. Rinse off 24 cherries then set those aside, as well.
• Pour cake mix into a large mixing bowl along with the cake flour then stir them together before adding eggs, oil and pineapple juice. If you do not have one full cup of juice simply add water to the cup. Beat cupcake mixture until well combined.
• Place butter in a microwave safe bowl then heat in the microwave on high for one minute or until the butter is completely melted. Add brown sugar to melted butter then stir until well combined.
• Spoon one tablespoon of the brown sugar and butter mixture into each muffin tin. Top the brown sugar layer with two pieces of pineapple (or the equivalent of pineapple chunks). Next place a cherry in the center of each tin. Finally use a measuring cup to scoop a 1/4 cup of batter into each muffin tin.
• Bake Pineapple Upside Down Cupcake Muffins for 18-20 minutes or until they pass the toothpick test.
• Remove the pan from the oven then immediately use a butter knife to loosen the edges of each cupcake muffin. Allow the cupcake muffins to cool in the muffin pan before turning the pan upside down on a cookie sheet allowing the individual cakes to slide out.

This recipe makes 24 cupcake muffins. If you are as lucky as I am you might already have a 24 count muffin tin. If not, I highly recommend you get yourself one! My aunt gifted me with one. It is a huge timesaver and rather handy to have anytime I am making cupcakes or muffins.

One more tip. Make these for Easter! They can be served as both breakfast and dessert. And, on that note, I highly recommend you make a day of it and add Grilled Pineapple to your lunch or dinner menu.

Cheers ~ Trish

A few more of my favorite recipes made in muffin tins:

Sugar Cookie S’mores Bites

Oatmeal Breakfast Cups

Sundae Peanut Butter Cookie Cup

While you’re here, be sure to check out these other muffin and cupcake ideas on Kenarry: Ideas for the Home:

• Carrot Cake Cupcakes Recipe: A Sweet Spring Treat
• Baked Apple Pie Oatmeal Muffins Recipe
• Ham, Egg, Cheese and Bacon Breakfast Muffins Recipe

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Trish is a passionate volunteer, tea addict, and football fanatic as well as the creator and dreamer behind her self-titled lifestyle blog, By Trish Sutton. As a believer, a wife, a boy-mom and a big sister, she’s wholeheartedly devoted and loyal to those she loves. She started her blog in 2014 with the hope it would inspire others to do the same. When Trish isn’t writing, crafting and creating for her blog or taking care of her family, you’ll typically find her working as a human resources contractor or spending time with her two sons making messes in the playroom or debating penalties and plays on ESPN.

Follow Trish on Facebook, Pinterest, Twitter, Google Plus and Instagram.

Filed Under: Recipe Ideas Tagged With: Breakfast, Creative Team, Cupcakes, Dessert Ideas, Fruit, Recipes, Summer