Mini Pineapple Upside-Down Cupcakes
Ingredients:
For the Pineapple Topping:
1/4 cup unsalted butter
1/2 cup brown sugar
8-10 pineapple rings (fresh or canned)
Maraschino cherries (for garnish)
For the Cupcake Batter:
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 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions:
Prepare the Pineapple Topping:
Preheat the oven to 350°F (175°C).
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar until fully combined and smooth. Remove from heat.
Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Spoon a small amount of the brown sugar mixture into the bottom of each muffin cup.
Place a pineapple ring in each cup, and place a maraschino cherry in the center of each pineapple ring.
Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble and Bake:
Spoon the cupcake batter over the pineapple topping in each muffin cup, filling each about 2/3 full.
Bake in the preheated oven for 18-20 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 gently run a knife around the edges to loosen them. Carefully invert the cupcakes onto a wire rack to cool completely.
Serve and Enjoy:
Serve the mini pineapple upside-down cupcakes warm or at room temperature.
Prep Time: 20 minutes | Cook Time: 18-20 minutes | Total Time: 40 minutes
Kcal: Approximately 250 kcal per cupcake | Yield: 12 cupcakes
