Pineapple Upside Down Cupcakes
I love these so much because they are just one of those good old-fashioned recipes like your mom or grandma used to make, but rather they’re made into cupcakes! I could eat three of them in one sitting no problem, which is why I’m making them again tomorrow for the second time this week! I’m having family over for a ham and potato dinner (my mom makes the best ham gravy) and I thought these would be the perfect finish for that meal. Pineapple and ham just go together, right?
How To Make Pineapple Upside-Down Cupcakes
Easy to Make Pineapple Upside-Down Cupcakes
These are actually really easy to make, they require a few steps but they go pretty fast, especially with an electric mixer. It’s worth the extra steps, I promise. Whatever you do though, don’t leave off the maraschino cherries. It just wouldn’t be the same flavor without them. You can usually find the cherries either by the canned fruit at the grocery store or by the ice cream cones. My kids go crazy for the things (oh, and me too). I have to hide them when I buy them or it’s like the first thing they ask for every day. Smart kids, I mean how could your day go wrong when you start it out with a maraschino cherry? The finer things in life. Scroll below the recipe to see the instructions for making these cupcakes!
Ingredients for Mini Pineapple Upside Down Cakes
Large eggs Pineapple Slices (you can use crushed pineapple or pineapple tidbits, but it’s messier) Yellow Cake mix or Pineapple cake mix if you can find it Finish with a dollop of vanilla ice cream (optional)
More Delicious Cupcake Recipes to Try
Chocolate Covered Strawberry Cupcakes Pumpkin Cupcakes with Cream Cheese Frosting Coconut Cupcakes with Coconut Buttercream Frosting Chocolate Cupcakes with Chocolate Buttercream Frosting Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting Pistachio Cupcakes
