Servings: 24 cupcakes
Calories: 150kcal
Cost: $10
Equipment
- Muffin pan
- Electric mixer
- Spatula
- Toothpicks
- Non-stick cooking spray
Ingredients
- 1 can sliced pineapple 20 oz, drained and cut into 3 pieces
- 1 box yellow cake mix
- 3 large eggs
- 1.5 cups milk
- 1/3 cup melted butter
- 2/3 cup packed brown sugar
- 24 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C) and grease 24 muffin cups with non-stick spray.
- Drain the canned pineapple and chop each slice into thirds.
- In a large bowl, combine the cake mix, eggs, and milk. Beat on low for 30 seconds, then mix on medium speed for two minutes until smooth.
- Mix melted butter with brown sugar until smooth, then spoon 1 teaspoon into each muffin tin.
- Place two pineapple chunks and a cherry in each tin, then gently pour 1/4 cup of batter on top.
- Bake for 20–25 minutes or until a toothpick comes out clean; check at 18 minutes.
- Let the cupcakes cool for five minutes before flipping them onto a tray to reveal the toppings.
Notes
Feel free to substitute maraschino cherries with fresh ones, and you can use almond or oat milk for a dairy-free option. If you prefer light brown sugar, it works just fine!
Add a pinch of cinnamon to the brown sugar mix for a warm, spiced flavor.
Store cupcakes in an airtight container at room temperature for up to two days, or in the fridge for up to a week. Avoid freezing if possible to maintain texture. Reheat briefly in the microwave for best results.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 80mg | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!