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Pineapple Upside-Down Cupcakes

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Delightful cupcakes infused with sweet and tangy pineapple flavor, topped with a caramelized façade and a cherry.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 can (8 oz) sliced pineapple, drained
  • Maraschino cherries (optional)
  • 1/4 cup brown sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a small pan, melt the butter and brown sugar together over medium heat, stirring until well combined. Pour 1-2 teaspoons of this mixture into each cupcake liner.
  3. Place a slice of pineapple atop the brown sugar mix in each liner, and add a Maraschino cherry on top if desired.
  4. In a separate bowl, mix together the flour, sugar, baking powder, and salt.
  5. Cream the softened butter until fluffy, then add in the eggs and vanilla extract, mixing well.
  6. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  7. Fill each cupcake liner over the pineapple with the batter.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cupcakes for about 5 minutes in the tin before inverting them onto a cooling rack.

Notes

Serve with vanilla ice cream or whipped cream for an extra indulgent treat. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://www.thestationrecipes.com/pineapple-upside-down-cupcakes/

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