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This recipe makes 12 delightful Pineapple Upside-Down Cupcakes. Each bite offers a sweet and fruity taste. You will enjoy the soft, fluffy texture combined with a caramelized topping.

Pineapple Upside-Down Cupcakes

Indulge your sweet tooth with these irresistible Pineapple Upside-Down Cupcakes! This delightful treat recipe combines moist cupcake goodness with a caramelized pineapple topping that's sure to impress. Perfect for any occasion, these cupcakes are simple to make and packed with flavor. Ready to bake a batch? Click through for the complete recipe and easy step-by-step instructions to create these scrumptious desserts that everyone will love!
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Ingredients
  

1 cup crushed pineapple, drained

½ cup brown sugar

¼ cup unsalted butter (melted)

¼ cup maraschino cherries (optional)

1 cup all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup milk

¼ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

    In a medium bowl, combine the melted butter and brown sugar. Stir until well mixed, then evenly distribute this mixture into the bottom of each muffin cup.

      Add a spoonful of crushed pineapple into each cup atop the brown sugar mixture. If using, place a maraschino cherry in the center of the pineapple as a delightful surprise.

        In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

          In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Mix well until smooth.

            Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid over-mixing for light cupcakes.

              Using an ice cream scoop or spoon, pour the batter over the pineapple layer in each muffin cup, filling them about ⅔ full.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove from the oven and let the cupcakes cool in the tin for about 5 minutes. Carefully invert each cupcake onto a cooling rack to completely cool, leaving the pineapple side up.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

                      - Presentation Tips: For an elegant touch, drizzle a little extra melted butter and sprinkle toasted coconut flakes on top of each cupcake before serving.