Pineapple Upside-Down Cupcakes

 Pineapple upside-down cupcakes are a delicious twist on the classic pineapple upside-down cake. They are individual-sized treats that combine the sweetness of caramelized pineapple, the moistness of a vanilla cupcake, and a cherry on top. Here's a simple recipe for you to try:

Ingredients:

For the Pineapple Topping:

• 1/4 cup (half stick) unsalted butter
• 2/3 cup packed light brown sugar
• 1 can (20 ounces) pineapple slices in juice, drained
• Maraschino cherries (for the center of each pineapple ring)

For the Cupcake Batter:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.

2. Prepare the Pineapple Topping:

   • In a small saucepan, melt the 1/4 cup of butter over medium heat.
   • Add the brown sugar and stir until it is well combined and has a caramel-like consistency.
   • Spoon the caramel mixture into the bottom of each cupcake liner, dividing it evenly.

3. Arrange Pineapple Slices:

   • Place a pineapple slice on top of the caramel mixture in each cupcake liner.
   • Place a maraschino cherry in the center of each pineapple ring.

4. Prepare the 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 milk. Begin and end with the dry ingredients, mixing just until combined.

5. 
   
   Fill Cupcake Liners:
   • Spoon the cupcake batter over the pineapple slices in the cupcake liners, filling each about 2/3 full.

6. Bake:

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

7. Cool and Invert:

   • Allow the cupcakes to cool in the tin for about 5 minutes, then invert the cupcakes onto a wire rack to cool completely.

8. Serve:

   • Once cooled, serve the pineapple upside-down cupcakes with the pineapple and caramel side facing up.

These cupcakes are a delightful treat that combines the tropical flavors of pineapple with the sweetness of caramel in a convenient and individual-sized portion. Enjoy!