Pineapple Upside-Down Cupcakes

These Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, perfect for parties and individual servings. Each cupcake features a sweet, sticky pineapple topping with a maraschino cherry in the center, sitting atop a moist and buttery vanilla cake. The tropical flavors combined with a rich caramel glaze make these bite-sized treats irresistible!

INGREDIENTS:

For the topping

½ cup (113 g) unsalted butter, melted

¾ cup (150 g) brown sugar

12 pineapple slices (canned or fresh)

12 maraschino cherries

For the cupcake batter

1 ½ cups (190 g) all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup (113 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120 ml) whole milk

DIRECTIONS:

Prepare the topping

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan generously.

In a small bowl, mix the melted butter and brown sugar until well combined.

Spoon about 1 tablespoon of the butter-sugar mixture into the bottom of each muffin cup.

Place a pineapple slice on top of the sugar mixture, trimming it if necessary to fit. Add a maraschino cherry in the center of each pineapple slice.

Make the batter

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract …