Pineapple Upside Down Cupcakes

By Dglmedia

Ingredients

• Fruit Topping
• 1 - (20 oz) can pineapple chunks in juice; reserve juice
• 2/3 cup - Domino® Light Brown Sugar
• 1/2 cup - unsalted butter (1 stick), melted
• 12 - maraschino cherries, halved
• Cupcake Batter
• 2 cups - all-purpose flour
• 1 1/4 cups - Domino® Granulated Sugar
• 1 teaspoon - baking powder
• 1/4 teaspoon - salt
• 1/2 cup - unsalted butter (1 stick), room temperature
• 2 - large eggs, room temperature
• 1 cup - reserved pineapple juice, plus water
• 1 teaspoon - vanilla extract
• Quick Tip »
• For Fruit Topping, instead of pineapple chunks, you can use a can of pineapple rings cut into pieces.

Details

Servings 24

Preparation

Step 1

Preheat oven to 350°F. Generously grease two 12-cup muffin pans.

Drain pineapple chunks. Reserve 1 cup of juice for batter, adding water, if necessary, to make a full cup. Arrange 2 to 3 pieces of pineapple and a maraschino cherry half to the bottom of each muffin cup.

In a small bowl, mix together brown sugar and melted butter. Divide mixture evenly over pineapple and cherries in pans.

In a large bowl, combine all dry ingredients; beat with an electric mixer on low speed until combined. In a separate bowl, combine butter, eggs, juice and vanilla, blending well. Add liquid ingredients to dry, beating 2 minutes on medium speed until smooth.

Fill muffin cups 2/3 full with batter. Bake 22 to 30 minutes, or until a toothpick inserted into center comes out clean.

Cool cupcakes in pan 5 to 6 minutes. Place a cookie sheet over top of muffin pan, and invert cupcakes so pineapple and cherries are on top. Cool cupcakes completely before placing in paper cupcake liners.

Yields 24 cupcakes.