Pineapple Upside-Down Cupcakes




*Ingredients
 
°cooking spray
 °½ cup butter, melted
 °1 ½ cup brown sugar
 °24 maraschino cherries
 °1 can  crush pineapple
 °1 pack (18.25 ounces) pineapple cake blend 
 °3 egg
 °1 ⅓ c pineapple juice
 °⅓ c vegetable oil
 °1 tablespoon icing sugar for dusting, or as needed
 
*Step by step

Move an oven rack to the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
Spraying 24 muffin c with cooking spray.
Line a work surface with waxed paper.
Pour 1 t of melt butter into the bottom of every sprayed muffin cup.
Spoon 1 t of brown sugar to every muffin tin.
Squeeze a maraschino cherry into the center of the brown sugar in each muffin cup.
Place a tablespoon of crushed pineapple on top of the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice and vegetable oil in large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and blend for 2 minutes.
Spoon pineapple cake batter into muffin cups, filling to top; Do not overfill.
Bake in preheated oven until toothpick inserted in center of cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups on waxed paper to release. Serve with pineapple and cherries on top. Lightly dust the cupcakes with icing sugar.

Enjoy !