Kristy Cook
INGREDIENTS
SCALE
For the Topping (which will be at the bottom):
- 1/4 cup unsalted butter, melted
- 2/3 cup brown sugar, packed
- 1 can (20 ounces) pineapple slices in juice, drained and juice reserved
- Maraschino cherries
For the Cupcake Batter:
- 1 and 1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup reserved pineapple juice
- 2 eggs
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat Oven and Prepare Muffin Tins:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners.
- Prepare Pineapple and Topping:
- Cut the pineapple slices into small pieces that will fit into the bottom of each muffin cup. Mix the melted butter and brown sugar together, and place a teaspoon of this mixture into the bottom of each muffin cup. Place a piece of pineapple on top of the sugar mixture in each cup, and add a maraschino cherry in the center of the pineapple.
- Make the Cupcake Batter:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the softened butter, pineapple juice, eggs, and vanilla extract. Beat with an electric mixer on medium speed until the batter is smooth and well combined.
- Assemble Cupcakes:
- Spoon the batter over the pineapple pieces in the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Invert:
- Let the cupcakes cool in the pan for 5 minutes, then carefully invert them onto a wire rack to cool completely. If any pineapple pieces stick to the pan, gently place them back on the cupcakes.
- Serve:
- Serve the pineapple upside-down cupcakes at room temperature or slightly warmed.
