★Ingredients
- For the topping*
- 12 maraschino cherries
- 1 can of pineapple slices, drained (reserve the juice)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- For the cupcake batter*
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, softened
- 1/2 cup pineapple juice (from the can)
- 1/2 cup milk
- 1 large egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
★Instructions
- Prepare the Topping*
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the melted butter and brown sugar together.
- Divide this mixture evenly among 12 cupcake molds in a muffin tin.
- Place a pineapple slice on top of the sugar mixture in each mold. If needed, trim the pineapple slices to fit.
- Add a maraschino cherry in the center of each pineapple slice.
- Make the Cupcake Batter*
- In a large mixing bowl, cream together the softened butter, oil, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk and pineapple juice, starting and ending with the flour mixture. Mix until just combined.
- Assemble and Bake*
- Carefully spoon the cupcake batter over the pineapple slices, filling each mold about 3/4 full.
- Bake 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 about 5 minutes.
- Run a knife around the edges of each cupcake to loosen, then invert the pan onto a baking sheet to release the cupcakes.
- Serve*
- Let the cupcakes cool slightly before serving. They are best enjoyed warm or at room temperature.
Enjoy your delicious Upside Down Pineapple Cupcakes!