Pineapple Upside-Down Cupcakes are a delightful twist on the classic cake, making individual servings that are both cute and delicious. Here’s a simple recipe for Pineapple Upside-Down Cupcakes:
Ingredients:
For the Pineapple Topping:
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries, for garnish
For the Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the canned pineapple)
Instructions: