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Pineapple Upside Down Cupcakes
Table of Contents
Ingredients:
For the Topping:
1/4 cup unsalted butter
1/4 cup packed brown sugar
6-8 pineapple rings (canned or fresh)
Maraschino cherries (optional)
For the Cupcake Batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 tsp vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the cups.
Prepare the Topping:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and combined.
Spoon a small amount of the brown sugar mixture into the bottom of each cupcake liner or greased muffin cup.
Place a pineapple ring on top of the brown sugar mixture. If using, place a maraschino cherry in the center of each pineapple ring.
Prepare the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Assemble the Cupcakes:
Spoon or pipe the batter over the pineapple rings, filling each cupcake liner about 2/3 full.
Bake the Cupcakes:
Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Cool and Serve:
Allow the cupcakes to cool in the tin for 5 minutes, then invert the pan onto a plate or serving tray to remove the cupcakes. The pineapple topping should be on top.
Enjoy:
