Pineapple Upside-Down Cupcakes 

Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, offering individual servings that are both visually appealing and delicious. Each cupcake features a caramelized pineapple slice topped with a maraschino cherry, all nestled atop a moist, fluffy cake base. These treats are perfect for gatherings, potlucks, or as a sweet ending to any meal. Their portable nature and tropical flavors make them a favorite among dessert enthusiasts.

Ingredients

For the Topping:

• 1 can (20 oz) sliced pineapple, drained
  
  

• 1/2 cup brown sugar, packed
  
  

• 1/4 cup unsalted butter, melted
  
  

• 12 maraschino cherries, drained
  
  

For the Cupcake Batter:

• 1½ cups all-purpose flour
  
  

• ½ cup granulated sugar
  
  

• 2 teaspoons baking powder
  
  

• ½ teaspoon salt
  
  

• ½ cup milk (whole or almond milk for a dairy-free option)
  
  

• ¼ cup vegetable oil
  
  

• 2 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

Note: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Directions

1. Prepare the Topping: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with parchment paper. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Evenly distribute this mixture into the bottom of each muffin cup. Place a pineapple slice in each cup and press a maraschino cherry into the center of each pineapple slice.

2. Prepare the Cupcake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
   
   

3. Assemble the Cupcakes: Spoon the batter over the pineapple slices in the muffin tin, filling each cup about two-thirds full.
   
   

4. Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   
   

5. Cool and Invert: Allow the cupcakes to cool in the pan for about 5 minutes. Then, carefully invert the pan onto a wire rack or a sheet of parchment paper to release the cupcakes. Serve warm or at room temperature.
   
   

Nutritional Information (per serving)

• Calories: 180 kcal
  
  

• Protein: 2g
  
  

• Total Fat: 7g
  
  

  • Saturated Fat: 3g
    
    

• Carbohydrates: 28g
  
  

  • Dietary Fiber: 1g
    
    

  • Sugars: 12g
    
    

• Sodium: 150mg
  
  

• Cholesterol: 33mg
  
  

• Potassium: 98mg
  
  

• Calcium: 58mg
  
  

• Iron: 1mg