Pineapple Upside Down Cupcakes

By baker2lm

Ingredients

• Topping:
• 1/3 cup brown sugar, packed
• 1/3 cup unsalted butter, melted
• 12 pineapple rings
• 12 maraschino cherries (I omitted)
• Cupcakes:
• 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

Preparation

Step 1

Directions:

Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray. Drain the pineapple, reserving the juice for the cupcake batter. In a small bowl, combine melted butter with brown sugar.

Evenly divide the mixture between the 12 muffin cups, approximately 1 teaspoon per muffin cup. Cut about 1/3 out of each pineapple ring and place on top of brown sugar mixture in each muffin cup. Add a cherry in the center of each pineapple ring.

In a mixing bowl, combine flour, sugar, and baking powder. Add pineapple juice, vanilla, and butter. Using a mixer, beat on low until just combined. Increase speed and beat for 2 minutes.

Add the egg and beat until well incorporated. Evenly divide the batter among the muffin cups.

Bake approximately 25-30 minutes, until a toothpick comes out clean. Cool the cupcakes for 5 minutes in the pan. Flip muffin pan onto a platter or covered rack (it helps to run a butter knife along the edges of each cupcake to ensure they come out completely). Cool and enjoy!