Pineapple Upside Down/Right Side Up Cupcakes & Vanilla Reese’s Caramel Cupcakes
Prep time: 20 minutes
Cook Time: 45 Minutes
Serves: 20 people
What You Will Need:
- 1 Can of Dole Pineapples Slices🍍
- 3 Large Eggs 🥚🥚 🥚
- 1 Package of Pillsbury Traditional Vanilla Cake Mix
- 9 Maraschino Cherries 🍒
- 1/2 Cup of Water 💦
- 1/2 Cup of Crisco Oil
- 1 Bag of Reese’s Miniatures
Frosting & Toppings:
- 1/2 Cup of Powdered Sugar
- 1 Pillsbury Butter Cream Frosting
- 1 Can of Mother’s Maid Cherry 🍒
- 1 Smucker’s Caramel Sundae Syrup 🍫
- 1 Mixer with Bowl
- 1 Measuring Cup
- 12 Cupcake Liners
- 1 Batter Dispenser
- 1 Piping Bag
- 12 Cupcake Pan & Two 6 Cupcake Pans or 24 Cupcake Pan
- 1 Rubber Spatula
- Coconut Cooking Spray (Non Stick) 🌴
- Small Kitchen Knife 🔪
- Whipped Cream
- Smucker’s Chocolate Sauce 🍫
Preheat oven at 350 degrees, Spray half of the 12 Cupcake Pan with the Coconut Cooking Spray (6 spots) and add 6 cupcake liners on the other half. In the 6 Cupcake Pan, add a liner in each and in the other pan, add only 2 liners. Set all pans aside to fill later.
Combine. Butter Cream, powdered-sugar in mixing bowl. Mix on medium speed for about 30 seconds. Set aside.
Combine. Cake Mix, eggs, oil, water in the mixing bowl and mix on medium speed for about 1 minute. If you don’t have a mixer, thats totally fine, you can mix your ingredients very well with a rubber spatula for about 12 stirring motions. Set that aside.
Pour. Mixture into the Batter Dispenser. This verse pouring mixture directly into pan makes everything easy breezy. With the dispenser, it pours out evenly and there is no mess. See imagine below. Now if you don’t have a dispenser, its not the end of the world. You can use your tablespoon to fill the liners with the cake mixture; add about 2 tablespoons.
Fill. The six liners with batter. Don’t fill it all the way to the top; leave some space. (This will be for the Vanilla Reese’s Caramel Cupcakes.) The spots you sprayed, this is where you will add the cherries and pineapple slices for your Pineapple Upside Down Cupcakes. With your kitchen knife, cut a triangular piece off the eleven pineapple slices and set aside. Place the larger piece at the bottom of the pan, add a Maraschino cherry in the gap then add the cut piece on top. See below. Now add batter on top. For Pineapple Right Side Up Cupcakes, its the opposite. Add batter first then add pineapple and cherry on top. Look at third imagine. The last 6 Cupcake Pan will be for only two cupcakes. Now, that can be for whatever cupcake you choose. I chose to make two Right Side Up Cupcakes.
Bake. For 20 to 25 minutes or until wooden toothpick inserted into the center comes out clean. After baking is finished, the top of your cupcakes will have a golden brown crown. Take out of the oven and set it on a tile counter top and let it cool in pan for about 10 minutes. Remove from cupcake pan and let it cool on a flat pan top with a baking sheet about 20 minutes.
Frost Time BABY! With your rubber spatula, add frosting inside pipping bag. Use any decorating tip you like. I use an open star tip, similar to this (Click to See). For the Vanilla Reese’s Caramel Cupcakes, frost it in a circular motions and built to the top. Watch video below.
Top. The Pineapple Cupcakes with your Mother’s Maid Cherries. You can also add whipped cream for the extra sweetness and some butter cream frosting.
Top. Each Vanilla Cupcake with a Reese Cup then drizzle caramel sauce on top. You can also add chocolate drizzle on top!
………..AND YOU ARE DONE! ENJOY!