Pineapple Upside-Down Cupcakes

Pineapple upside-down cupcakes are mini desserts that have all of the flavors of the classic dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 26

Total Time 36

Servings cupcakes

Calories 283kcal

Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray.
For the topping: Cut the butter into twelve ½-tablespoon pieces.
6 tablespoons unsalted butter
Place each piece of butter in each cavity of the muffin pan.
Place pan in the oven for 1 minute, or until the butter has melted. Remove from oven.
Sprinkle 1 tablespoon of light brown sugar on top of the melted butter in each muffin cavity. Use a spoon to gently spread it evenly.
12 tablespoons light brown sugar
Place 1 maraschino cherry in the center of each, surrounded by 5 pineapple chunks. Set aside.
12 pitted maraschino cherries, 20 ounce can pineapple chunks
Add all cake ingredients to a large mixing bowl. Whisk until combined.
1 ½ cups sifted all purpose flour, 2/3 cup granulated sugar, 1 ¾ teaspoons baking powder, 1/2 teaspoon kosher salt, 1 cup milk, ¼ cup unsalted butter, 1 teaspoon vanilla extract, 1 large egg
Scoop 3 tablespoons of batter on top of the pineapple and cherry in each muffin cavity, until each is completely full.
Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes from the oven, and then use a knife to gently loosen each one from the pan.
Let cupcakes cool to room temperature, then invert to serve.

Pineapple chunks: If 1 can doesn’t have enough pineapple chunks, you can use less per each cupcake, or cut them in half so they’re thinner.

Flour: You can either weigh the flour or sift it, lightly spoon it into the measuring cup, and level.