Name: Pineapple Upside-Down Cupcakes
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 8 tbsp. unsalted butter -; 3/4 c. light brown sugar -; 1 can crushed pineapple -; 12 maraschino cherries -; 1 box yellow cake mix -; 1 c. sour cream -; 1/2 c. pineapple juice -; c. vegetable oil -; 4 large eggs -; 1 tsp. vanilla extract -

Ingredients for - Pineapple Upside-Down Cupcakes

1. 8 tbsp. unsalted butter

2. 3/4 c. light brown sugar

3. 1 can crushed pineapple

4. 12 maraschino cherries

5. 1 box yellow cake mix

6. 1 c. sour cream

7. 1/2 c. pineapple juice

8. c. vegetable oil

9. 4 large eggs

10. 1 tsp. vanilla extract

How to cook deliciously - Pineapple Upside-Down Cupcakes

1 . Stage

Place a rack in the center of oven and preheat to 350ºF. Lightly mist 24 cupcake cups with cooking spray and dust with flour.

2 . Stage

For the topping, measure 1 tsp. of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 Tbsp. pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.

3 . Stage

For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until batter is thick and smooth, scraping bowl again if needed. Spoon 1⁄3 cup batter onto the topping in each cupcake cup.

4 . Stage

Bake until cakes are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool for at least 15 minutes before serving.