Pineapple Upside Down Cupcakes 😍😋
Ingredients 📋
Topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
12 maraschino cherries
1 can (20 ounces) pineapple rings, drained and cut into thirds
Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/2 cup pineapple juice (reserved from the can)
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Instructions 🥣
Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan generously.
In a small bowl, combine the melted butter and brown sugar. Evenly distribute the mixture into the bottom of each muffin cup.
Place a maraschino cherry in the center of each muffin cup. Arrange the pineapple pieces around the cherry.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
Spoon the batter over the pineapple and cherry mixture in the muffin cups, filling each cup about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then run a knife around the edges to loosen them. Invert the pan onto a baking sheet or large plate to release the cupcakes.
Serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 12 cupcakes