Pineapple Upside Down Cupcakes

These Pineapple Upside Down Cupcakes are a delightful twist on the classic dessert, offering all the sweet, tangy, and caramelized flavors you love in a bite-sized form. Each little cupcake features a perfectly caramelized pineapple ring, topped with a maraschino cherry, creating a vibrant and flavorful treat that’s perfect for any occasion.

1. Ingredients:

• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar, packed
• 6 pineapple rings (fresh or canned)
• Maraschino cherries (one for each cupcake)
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease with non-stick spray.
2. In a small bowl, melt the butter and then mix in the brown sugar. Spoon a little bit of the butter-sugar mixture into the bottom of each muffin cup, about 1 tablespoon.
3. Place a pineapple ring on top of the butter-sugar mixture in each muffin cup. If using canned pineapple rings, cut them in half to fit. Add a maraschino cherry in the center of each pineapple ring.
4. In a separate bowl, whisk together the flour, baking powder, salt, and granulated sugar.
5. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
7. Spoon the batter into each muffin cup, filling about 3/4 of the way full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before carefully inverting them onto a serving plate or tray.
10. Serve warm and enjoy the sweet, caramelized pineapple goodness!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 12 cupcakes