Ingredients:
- 1/2 cup melted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained and cut into small pieces
- 12 maraschino cherries, halved
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Directions:
- Preheat the oven to 350°F (175°C).
- In each muffin cup, spoon 1 tablespoon melted butter, followed by 1 tablespoon brown sugar, pineapple pieces, and a halved cherry.
- Whisk together flour, baking powder, and salt in a mixing bowl.
- In another bowl, beat softened butter and granulated sugar until creamy. Add eggs one at a time, beating after each addition. Stir in vanilla.
- Gradually mix in dry ingredients, alternating with milk, until the batter is smooth.
- Fill each muffin cup with batter, about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean from the center of a cupcake.
- Allow cupcakes to cool for a few minutes, then invert them onto a wire rack while still warm, letting them cool completely with the pineapple side facing up.
FAQs:
- Q: Can I use fresh pineapple instead of canned?
- A: Absolutely! Fresh pineapple adds a delightful twist to the cupcakes.
- Q: How should I store these cupcakes?
- A: Store in an airtight container at room temperature for up to 2 days or refrigerate for a longer shelf life.
- Q: Can I make these cupcakes in advance?
- A: Yes, these cupcakes can be made ahead and stored, making them a convenient treat for gatherings.
Conclusion:
Transport your taste buds to the tropics with our Pineapple Upside-Down Cupcakes. These mini delights not only look stunning but also deliver a burst of exotic flavors in every bite. Perfect for any occasion, these cupcakes are a surefire way to add a touch of paradise to your dessert table. Try them out and treat yourself to a tropical indulgence like never before!