5. Fill Muffin Cups:
– Pour the pineapple cake batter into the muffin cups, filling them to the top but not overfilling.
6. Bake Cupcakes:
– Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
7. Cool and Invert:
– Allow the cupcakes to cool in the pan for at least 5 minutes.
– Invert the muffin cups onto the waxed paper to release the cupcakes.
8. Serve:
– Serve the cupcakes with the pineapple and cherry sides up.
– Lightly sprinkle with confectioners’ sugar, if desired.
Enjoy your delightful Pineapple Upside-Down Cupcakes!
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