1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare Pineapple Topping:
- In a small saucepan, melt 1/4 cup of butter over medium heat.
- Add the brown sugar and stir until well combined and melted.
- Divide the mixture evenly among the cupcake liners.
- Place a pineapple slice in the center of each cupcake liner over the brown sugar mixture.
- Place a maraschino cherry in the center of each pineapple ring.
3. Prepare Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together 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.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice. Begin and end with the dry ingredients. Mix until just combined.
4. Fill Cupcake Liners:
- Spoon the cupcake batter over the pineapple slices in the cupcake liners, filling each about 2/3 full.
- Smooth the tops with a spatula.
5. Bake:
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Invert:
- Allow the cupcakes to cool in the tin for about 5 minutes.
- Invert the cupcakes onto a wire rack to cool completely. The pineapple topping will now be on top.
7. Serve:
- Once cooled, serve your Pineapple Upside-Down Cupcakes and enjoy!
These cupcakes capture the classic flavors of a pineapple upside-down cake in individual portions. They are perfect for parties, gatherings, or simply as a sweet treat.