These delightful cupcakes bring a tropical twist to your dessert table, combining the sweetness of pineapple and cherries with a buttery caramelized topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Melt the butter and mix it with the brown sugar.
Mix thoroughly to ensure a smooth caramel-like consistency.
Spray the cupcake pan with non-stick spray.
Ensure all corners are coated to prevent sticking.
Add a teaspoon of the butter-sugar mixture to each cupcake mold.
Spread evenly for consistent caramelization.
Place a maraschino cherry in the center of each mold and surround it with crushed pineapple.
Ensure the cherry is centered for a neat presentation.
Prepare the cake batter by mixing the cake mix, pineapple juice, eggs, and melted butter.
Mix until smooth to avoid lumps.
Fill each cupcake mold 3/4 full with the batter.
Leave space for the batter to rise.
Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
Avoid opening the oven frequently to maintain temperature.
Let the cupcakes cool in the pan for 5 minutes.
Cooling helps the topping set slightly for easier removal.
Run a knife around the edges and invert the pan onto a cooling rack.
Be gentle to keep the topping intact.
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