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 crushed pineapple, drained)
For the cupcake batter:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
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 (reserved from the canned pineapple)
Directions:
Preheat oven to 350°F (175°C). Grease or line a muffin tin.
In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Place a cherry half in the center of each cup, then arrange pineapple chunks around it.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and granulated sugar until light and fluffy.
Add eggs, one at a time, followed by vanilla extract, mixing until combined.
Gradually add the dry ingredients, alternating with pineapple juice, until smooth.
Spoon batter over the pineapple mixture, filling each cup about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes, then carefully invert onto a wire rack or plate. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 220 kcal | Servings: 12 cupcakes
Tips:
Drain the pineapple well to prevent excess moisture in the cupcakes.
For a richer flavor, use dark brown sugar in the topping.
