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Pineapple Upside-Down Cupcakes Recipe

Pineapple upside-down cake has always been a nostalgic treat, but when I decided to turn it into cupcakes, it was a game-changer. These Pineapple Upside-Down Cupcakes offer all the classic flavors of the original dessert, but in a convenient, individual-sized portion.
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Ingredients Method

Ingredients
  

For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup crushed pineapple drained
For the Pineapple Topping:
  • ¼ cup unsalted butter
  • ⅓ cup packed brown sugar
  • 1 can pineapple rings or fresh pineapple slices
  • 8-12 maraschino cherries

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Melt butter and brown sugar in a saucepan. Spoon a small amount of caramel into each cupcake liner.
  3. Place one pineapple ring in each liner, topping with a maraschino cherry.
  4. In a medium bowl, whisk the dry ingredients. In another bowl, cream butter and sugar, then add eggs, vanilla, and pineapple.
  5. Add dry ingredients alternately with milk. Spoon batter over the pineapple.
  6. Bake for 18-20 minutes, then cool for 5 minutes.
  7. Invert onto a platter to reveal the caramelized pineapple topping.