Ingredients
– 1 1/3 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup milk
– 12 pineapple rings, canned
– 12 maraschino cherries
– 1/4 cup brown sugar
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream the butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually mix in the flour mixture alternately with milk, starting and ending with flour.
Place a pineapple ring in the bottom of each cupcake liner. Add a maraschino cherry in the center of each pineapple.
Sprinkle a teaspoon of brown sugar over each pineapple ring.
Divide the batter among the cupcake liners, covering the pineapple and cherry.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool for 5 minutes, then invert the cupcakes onto a plate to reveal the pineapple and cherry on top.
Enjoy!
Tropical Pineapple Upside-Down Cupcakes
