Pineapple Upside-Down Cupcakes
Ingredients:
For the Topping:
cup unsalted butter, melted
cup packed brown sugar
810 pineapple rings fresh or canned, halved to fit cupcake wells
Maraschino cherries optional, for decoration
For the Cupcakes:
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup unsalted butter, softened
cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
cup whole milk or buttermilk for extra moisture
Directions:
Preheat Oven:
Preheat your oven to 350F 175C. Grease a 12-cup muffin tin or line with cupcake liners.
Prepare Topping:
In a small bowl, combine melted butter and brown sugar until well mixed.
Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup.
Place a halved pineapple ring over the sugar mixture in each cup. Optionally, add a maraschino cherry in the center of each pineapple piece.
Prepare Batter:
In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
In a separate large bowl, cream softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Assemble Cupcakes:
Spoon the batter over the pineapple and sugar mixture in each muffin cup, filling each about two-thirds full.
Bake:
Bake in the preheated oven for 1820 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool and Invert:
Allow the cupcakes to cool in the pan for 5 minutes.
Run a knife around the edges to loosen, then invert the cupcakes onto a wire rack or serving platter to reveal the caramelized pineapple topping.
Serve:
Enjoy the cupcakes warm or at room temperature.