Pineapple Upside Down Cupcakes

By Laken

Ingredients

• Topping:
• 1/3 cup brown sugar, packed
• 1/3 cup unsalted butter, melted
• 1/4 cup Amaretto
• 12 pineapple rings
• 12 maraschino cherries
• Cake:
• 1 cup all purpose flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/4 cup unsalted butter, room temperature
• 1/2 cup pineapple juice, reserved from can
• 1/2 tsp vanilla extract
• 1 egg
• Maraschino Cherry Whipped Cream:
• 1/4 cup heavy whipping cream
• 2 or 3 cherries
• powdered sugar to taste

Preparation

Step 1

Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with baking spray or grease with butter.

Drain the pineapple, reserving the juice for the cake batter. Combine brown sugar and melted butter in a small bowl.

Evenly divide among each of the muffin wells, about one teaspoon per well. Cut about 1/3 out of each pineapple ring and arrange rings over the brown sugar mixture. Add a cherry in the center of each ring.

In a mixing bowl, combine flour, sugar and baking powder.

Add butter, pineapple juice and vanilla and beat on low until just combined.

Increase speed to medium and beat two minutes. Add the egg and beat in until well incorporated.

Evenly divide the batter among the muffin wells, filling each about 3/4 of the way full. Bake approximately 25-30 minutes until a toothpick inserted in the center comes out clean.

Cool the cupcakes five minutes in the pan and then flip onto a platter or covered rack. Cool and serve.

For the Whipped Cream:

Mix heavy whipping cream until whipped. You will want to use a mixer.

Cut cherries into small pieces or puree in a food processor. Fold cherries into whipped cream. Add powdered sugar to taste.

Top upside down cakes with whipped cream.