Pineapple Upside Down Cupcakes
Pineapple Upside Down Cupcakes are a fun twist on the classic dessert, featuring a moist cupcake topped with caramelized pineapple and a cherry.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 10 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the milk and combine.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- In a muffin tin, add brown sugar to the bottom of each cup.
- Place crushed pineapple and a cherry on top of the brown sugar in each cup.
- Spoon the batter over the pineapple and cherry.
- Bake for 20-25 minutes until golden brown.
- Let them cool for a few minutes before inverting onto a plate.
Notes
- Ensure the pineapple is well-drained to avoid excess moisture.
- You can use fresh pineapple for better flavor.
- Store leftovers in an airtight container.