Prep Time: 20 mins | Cook Time: 20 mins | Additional Time: 5 mins | Total Time: 45 mins | Yield: 24 Servings
These cupcakes are my new favourites! Just look at how cute they are! Aside from that, they are also very delicious! The combination of pineapple and cherry is just too perfect! Try this recipe now and prepare to fall in love. Enjoy!
½ c butter, melted
1 ½ c brown sugar
24 maraschino cherries
1 (20 oz) can crushed pineapple
1 (18.25 oz) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
1 ⅓ c pineapple juice
⅓ c vegetable oil
1 tbsp confectioners’ sugar for dusting, or as needed
Place the oven rack in the centre of the oven.
Preheat the oven to about 175 degrees C or 350 degrees F.
Apply cooking spray in 24 muffin cups.
Lay a waxed paper onto a flat surface.
Fill each prepared muffin cup with 1 tsp of melted butter.
Add 1 tbsp of brown sugar to every muffin cup.
Add a maraschino cherry in the middle of each muffin cup.
Add 1 tbsp of crushed pineapple on top of the cherry, then gently press it.
In a mixing bowl, add the eggs, pineapple cake mix, vegetable oil, and pineapple juice. Beat for about 30 seconds at low speed until well blended. Mix for another 2 minutes at medium speed.
Fill each prepared muffin cup with the batter. Make sure not to overfill.
Place them inside the preheated oven and bake for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cupcakes from the oven and allow them to cool for about 5 minutes at room temperature.
Invert the cupcakes onto the waxed paper.
Sprinkle a bit of confectioner’ sugar on top.
Serve and enjoy!
Calories: 236.5 | Protein: 1.5g 3% | Carbohydrates: 38.6g 12% | Dietary Fiber: 0.3g 1% | Sugars: 28.4g | Fat: 9g 14% | Saturated Fat: 3.6g 18% | Cholesterol: 33.4mg 11% | Vitamin A Iu: 158.2IU 3% | Niacin Equivalents: 0.3mg 3% | Vitamin C: 3.6mg 6% | Folate: 7mcg 2% | Calcium: 21.9mg 2% | Iron: 0.3mg 2% | Magnesium: 7.6mg 3% | Potassium: 90.2mg 3% | Sodium: 174.1mg 7% | Calories From Fat: 81.3