gluten-free pineapple upside down cupcakes | mamaknowsglutenfree.com
Print Pin

Gluten-Free Pineapple Upside Down Cupcakes with Maraschino Cherry Frosting

The classic flavors of a gluten-free pineapple upside down cake simplified into a cupcake topped with a maraschino cherry buttercream frosting.
Course Dessert
Cuisine American
Keyword gluten-free cupcakes, gluten-free pineapple upside down cake
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 12 cupcakes
Calories 268kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

Cupcakes:

  • box of your favorite gluten-free yellow cake I like Pillsbury gluten-free cake mix
  • 15 oz can of crushed pineapple in its own juice
  • 16 oz jar of maraschino cherries
  • brown sugar optional

Frosting:

  • 3 cups powdered sugar confectioners sugar
  • 1/2 cup 1 stick butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice
  • red food coloring optional

Instructions

Cupcakes:

  • Preheat the oven to the temperature listed on the cake mix. (Mine was baked at 350 degrees)
  • Drain the pineapple, saving the juice in a separate bowl/cup.
  • Chop one cup of cherries.
  • Add the required ingredients for the cake mix. Using the pineapple juice in place of the water. If there is not enough pineapple juice, add water to the juice to achieve the proper amount. Mix until fully combined.
  • Add the pineapple and cherries to the batter and mix until fully combined.
  • Line cupcake pan with cupcake liners. You can also use cooking spray if you have not cupcake liners.
  • Spray liners with cooking spray and sprinkle the bottom of the liners with brown sugar. (optional)
  • Fill the cups with two scoops of cake batter. I use a cookie scoop.
  • Bake according to the direction on the box of cake mix. (Mine cooked 21 minutes)

Frosting:

  • In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  • Add almond flavoring and cherry juice and continue to beat on medium speed for 1 more minute.

Notes

Mama says, "Check all of your labels!"
Did you make a recipe? Tag @mamaknowsglutenfree on InstagramFacebook  or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition

Serving: 1cupcake | Calories: 268kcal | Carbohydrates: 51g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 51mg | Fiber: 1g | Sugar: 49g | Vitamin A: 270IU | Vitamin C: 3.3mg | Calcium: 28mg | Iron: 0.3mg
Pin Recipe
Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!