Pineapple Upside-Down Cupcakes

By

Submitted by: Sharon Tillman from Hampton, VA
Originally shared on the web 03/10/2011

from gooseberrypatch

View complete recipe

Ingredients

  • 20-oz. can pineapple chunks, drained and 1/2 c. juice reserved
  • 1/3 c. brown sugar, packed
  • 1/3 c. butter, melted
  • 1 c. all-purpose flour
  • 3/4 c. sugar
  • 1/2 t. baking powder
  • 1/4 c. butter, softened
  • 1 egg, beaten
  • Garnish: maraschino cherries

Preparation

Step 1

Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter; divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full. Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top each with a cherry. Makes one dozen.


View complete recipe