Pineapple Upside-Down Cupcakes
Ingredients
For the topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
12 maraschino cherries, halved
1 cup pineapple chunks (or drained crushed pineapple)
For the cupcake batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice (from the pineapple can)
1/2 cup milk
Instructions
Preheat oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the topping:
In a small bowl, combine melted butter and brown sugar.
Spoon about 1 teaspoon of this mixture into the bottom of each cupcake liner.
Top with a pineapple chunk and a cherry half for each cupcake.
Make the batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the flour mixture alternating with milk + pineapple juice, starting and ending with the flour. Mix until just combined.
Assemble cupcakes:
Spoon the batter evenly over the pineapple-cherry topping in each liner.
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & invert:
Allow cupcakes to cool in the pan for 5 minutes.
Carefully invert onto a plate so the pineapple and cherry topping is on top.
Serve:
Enjoy warm or at room temperature. Optional: drizzle with a little caramel sauce for extra sweetness.
