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Pineapple Upside Down Cupcakes

 Pineapple Upside Down Cupcakes

These pineapple upside down cupcakes are a great version of the ever popular upside down cake. Because now, everyone can have their own personal size pineapple upside down cake that’s made onto yummy cupcakes.  These are so easy to prepare and come out moist and the recipe never lets me down. 

Enjoy every pineapple bite!

 

These gems are a variation of another very popular pineapple upside down cake. You can find that recipe on this blog.

There’s just  a few changes in the ingredients but, both are made with a cake mix and seltzer.

As the result, for both recipes, the cake mix makes for a really easy recipe and the seltzer makes these cupcakes nice and light with a lovely texture.

Look how pretty these pineapple upside down cupcakes turned out. Great for company and a weeknight dessert because, it’s such a simple and easy recipe.

So, give this easy and oh so delicious cupcakes recipe a try. I hope you enjoy as much as my family and I do. ? 

Pineapple Upside Down Cupcakes

Yields: 8 cupcakes

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What’s In These Cute Pineapple Upside Down Cupcakes?

 

Here’s The Ingredients:

Cake batter 

  • 1 box yellow or golden butter cake mix
  • 1 full can plain seltzer, you can use flavored such as orange, lemon or pineapple
  • 1 tbsp pineapple juice or lemon juice
  • 4 tbsp baby food applesauce, you can use regular unsweetened applesauce also
  • 3 tbsp unsalted butter, melted and cooled
  • 1 1/2 level tsp baking powder
  • 1/4 tsp fine sea or kosher salt
  • 1 tsp vanilla extract
  • pineapple juice from can as needed for batter

For The Glaze:

  • 1 stick unsalted butter melted and cooled
  • 1/2 cup plus 3 tbsp light brown sugar
  • 8 pineapple rings packed in juice only, cut just a little to fit into large muffin tins (place between paper towels to dry off completely)
  • 8 maraschino cherries, dried between paper towels

 

 

 

 

 

 

 

 

Perfection!


How Are These Yummy Little Cakes Made?

 

Here’s The Easy and Simple Directions:

  1. Preheat oven to 350 degrees, spray a large muffin cup pan with cooking spray. Either plain or with flour. Place on cookie sheet that has been lined with foil. Set aside until ready.
  2. In a large mixing bowl, add cake mix, whisk to make sure all lumps are gone. Add in baking powder and salt, mix again.
  3. Add in seltzer, juice, vanilla, and applesauce, and melted butter.  Using a rubber spatula, mix until all is combined. Make sure you dig to the bottom of the bowl to get any remaining dry ingredients incorporated. If the batter is a little too thick, add some of the pineapple juice from the can one tablespoon at a time. Just until the batter is smooth, still thick but pourable. Kind of like pancake batter. Set aside while you make the glaze.
  4. Melt butter, let cool for a few minutes, add in brown sugar and mix well.
  5. Take about 2 tbps of glaze and add to the bottom of each cup. Then, add a pineapple ring with the one cherry. Do this with all 8 cups.
  6. Using a large ice cream scoop or small ladle, pour batter into 8 large muffin cups a little past 3/4 to the top. Gently place in oven.
  7. Bake for about 18 to 25 minutes or until tops are golden and a toothpick comes out clean or with dry crumbs. Don’t poke toothpick to the bottom, just half way into the cupcake for accurate reading. You may need to put back in for a few more minutes. All ovens are different.
  8. Take out when done and let cool on wire rack for about 20 to 30 minutes. Take a butter knife and go around each cupcake to loosen any edges. Invert pan and tap a few times on the bottom of each cup right onto the cooling rack. They should all pop out perfectly! If you are missing a cherry, just replace it. Look how pretty they turned out!

 

Enjoy the deliciousness!

 

 

Print recipe below 

 

 

Lightened Up Pineapple Upside Down Cupcakes

A perfect single serve size. Everyone can have their own mini cake in a cupcake form. These are so easy to prepare and come out moist and delicious. Enjoy every pineapple bite!
Course Dessert
Cuisine American
Keyword cake mix, cupcakes, pineapple rings, pineapple upside down cake
Servings 8
Author Pam

Ingredients

  • 1 box yellow or golden cake mix
  • 1 full can plain seltzer, you can use flavored such as orange, lemon or pineapple
  • 1 tbsp pineapple juice or lemon juice
  • 4 tbsp baby food applesauce
  • 3 tbsp melted and cooled unsalted butter
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea or kosher salt
  • 1 tsp vanilla extract
  • pineapple juice from can as needed

Glaze

  • 1 stick unsalted butter
  • 1/2 cup plus 3 tbsp lightly packed light brown sugar
  • 8 pineapple rings packed in juice only, cut just a little to fit into large muffin tins (place between paper towels to dry off completely)
  • 8 maraschino cherries

Instructions

  1. 1.Preheat oven to 350 degrees, spray a large muffin cup pan with cooking spray. Either plain or with flour. Place on cookie sheet that has been lined with foil. Set aside until ready.

    2.In a large mixing bowl, add cake mix, whisk to make sure all lumps are gone. Add in baking powder and salt, mix again.

    3.Add in seltzer, juice, vanilla, and applesauce, and melted butter. Using a rubber spatula, mix until all is combined. Make sure you dig to the bottom of the bowl to get any remaining dry ingredients incorporated. If the batter is a little too thick, add some of the pineapple juice from the can one tablespoon at a time. Just until the batter is smooth, still thick but pourable. Kind of like pancake batter. Set aside while you make the glaze.

    4.Melt butter, let cool for a few minutes, add in brown sugar and mix well.

    5.Take about 2 tbps of glaze and add to the bottom of each cup. Then, add a pineapple ring with the one cherry. Do this with all 8 cups.

    6.Using a large ice cream scoop or small ladle, pour batter into 8 large muffin cups a little past 3/4 to the top. Gently place in oven.

    7.Bake for about 18 to 25 minutes or until tops are golden and a toothpick comes out clean or with dry crumbs. Don’t poke toothpick to the bottom, just half way into the cupcake for accurate reading. You may need to put back in for a few more minutes. All ovens are different.

    8.Take out when done and let cool on wire rack for about 20 to 30 minutes. Take a butter knife and go around each cupcake to loosen any edges. Invert pan and tap a few times on the bottom of each cup right onto the cooling rack. They should all pop out perfectly! If you are missing a cherry, just replace it. Look how pretty they turned out! Enjoy the deliciousness!

 

Wait! Before you leave, check out another easy cake mix recipe. It’s also so delish! 

Cake Mix Cream Cheese Pound Cake

 

Thanks for stopping by. I hope you enjoyed the recipes posted today. Please visit again soon, there’s so many more recipes to see both sweet and savory. New ones too. To collect and save your favorites, pin on Pinterest. It’s a great way of saving recipes for later on.

Before leaving, scroll  up to the recipe card to print out todays featured recipe. 
Bye for now…

 

 

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