Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes are a delightful twist on the classic pineapple upside-down cake, offering individual portions of tropical sweetness and caramelized goodness. Each cupcake features a buttery, brown sugar topping adorned with juicy pineapple rings and a cherry, all baked into a soft, moist cake base. The result is a charming, single-serving dessert that combines the rich flavors of caramelized pineapple with the light, airy texture of a cupcake. Perfect for parties, potlucks, or a sweet treat at home, these cupcakes bring a touch of sunshine and a burst of flavor to any occasion.

Ingredients:

For the Topping:

• 1/4 cup (60g) unsalted butter
• 1/2 cup (100g) packed brown sugar
• 6-8 pineapple rings (canned or fresh)
• Maraschino cherries (one for each cupcake)

For the Cupcake Batter:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Prepare the Topping: Preheat your oven to 350°F (175°C). In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until fully dissolved and combined. Pour this mixture evenly into the bottom of a 12-cup muffin tin, dividing it among the cups.
2. Add Pineapple and Cherries: Place a pineapple ring in each muffin cup, and tuck a maraschino cherry in the center of each ring.
3. Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the sugar, softened butter, and vegetable oil until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour mixture to the creamed mixture, alternating with the milk, until just combined.
4. Fill the Muffin Tin: Spoon the cupcake batter evenly over the pineapple rings and cherries in the muffin tin, filling each cup about 2/3 full.
5. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Cool and Serve: Allow the cupcakes to cool in the tin for 5 minutes before inverting them onto a wire rack or serving platter. Serve warm or at room temperature and enjoy the delicious caramelized pineapple topping with each bite!

These Pineapple Upside-Down Cupcakes are a perfect way to enjoy the classic flavors of pineapple upside-down cake in a fun, individual serving. Their caramelized topping and tender cake make them a hit for any occasion.