Description
Tiny treats bursting with tropical flavor and gooey caramelized fruit—these cupcakes are a fun, bite-sized twist on a classic! Perfect for parties, potlucks, or just a sweet snack.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients on box)
- 1 can (20 oz) pineapple slices, cut into small pieces
- 1 jar maraschino cherries
- ½ cup packed brown sugar
- ¼ cup melted butter
- Non-stick spray
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin pan.
- In each muffin cup, pour ½ tsp melted butter and 1 tsp brown sugar.
- Add a cherry in the center and a few pineapple bits around it.
- Prepare cake batter as directed on the box. Fill each muffin cup ⅔ full.
- Bake for 20–25 minutes or until golden and a toothpick comes out clean.
- Let cool for 5 minutes. Run a knife around the edges and invert onto a tray while warm.
- Serve warm with a scoop of vanilla ice cream if you’re feeling fancy!
Notes
- These cupcakes are best served warm with vanilla ice cream or whipped cream.
- If you want extra caramelization, you can bake the pineapple and sugar mixture for a few minutes before adding the batter.
- For a twist, try adding a pinch of cinnamon to the batter or topping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 28g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg