Pineapple Upside Down Cupcakes

For a fun twist on an old favorite pineapple upside down cake recipe, try these mini ǝpᴉsdn-uʍop cupcakes topped with fresh pineapple (or your favorite seasonal fruits.) Individual servings make for fun at parties, or to share with children, friends, and friends with children.  This recipe can even be made vegan by substituting Vegan Egg and Vegan Butter. Try our kitchen-tested recipe for pineapple upside down cupcakes today!

Makes 18 Cupcakes

Ingredients:

• Cooking spray
• Vanilla or Yellow cake mix (We used Miss Jones Vanilla Cake Mix)
• 3 eggs
• 1/2 cup pineapple juice
• 1 cup melted butter, divided
• 1/2 cup brown sugar
• 3 cups crushed pineapple, drained

Instructions:

1. Preheat oven to 350°F. Spray 18 regular sized muffin cups with cooking spray.
2. Mix together cake mix, eggs, pineapple juice, 1/4 cup pineapple and 1/2 cup of the melted butter.
3. Mix together remaining melted butter and brown sugar. Spoon about 11/2 tsp mixture into each muffin cup.
4. Spoon a heaping tablespoon of remaining pineapple into each cup. Press down and compact with the back of the spoon.
5. Pour about a quarter cup of cake batter into each cup, this will fill it nearly to the top.
6. Bake 20 minutes, or until toothpick inserted into the center of a cupcake comes out clean.
7. Allow to cool at least 5 minutes. Run a knife around the edge of each cupcake to loosen. Invert onto a cookie sheet. Serve warm.