Ingredients:
For the topping:
- 1/4 cup (half a stick) of unsalted butter
- 1/2 cup brown sugar
- 12 pineapple slices (canned or fresh)
- Maraschino cherries (optional)
For the cupcake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pineapple juice (from the canned pineapple)
- 1/2 cup milk
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small saucepan, melt the 1/4 cup of butter over low heat. Stir in the brown sugar until it’s fully combined and the mixture has a caramel-like consistency. Remove from heat.
- Spoon a tablespoon of the caramel mixture into each cupcake liner. Place a pineapple slice on top of the caramel in each liner. If desired, you can add a maraschino cherry in the center of each pineapple slice.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with the pineapple juice and milk. Begin and end with the dry ingredients, mixing until just combined. Don’t overmix; just mix until no large lumps remain.
- Carefully spoon the cupcake batter over the pineapple slices and caramel in each liner, filling them about 2/3 full.
- Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
- Once they are cool, you can serve your pineapple upside-down cupcakes with the pineapple topping facing up. Enjoy!
