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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt

Pineapple Upside-Down Cupcakes

Indulge in the delightful taste of Pineapple Upside-Down Cupcakes, a sweet and simple treat that brings tropical vibes to your kitchen. With a moist cupcake base topped with caramelized pineapple and cherries, these mini desserts are sure to impress! Discover step-by-step instructions, helpful tips for perfect results, and tasty flavor variations. Click through to explore the full recipe and create these mouthwatering cupcakes today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/4 cup buttermilk

1 cup crushed pineapple, drained

1/4 cup brown sugar

12 maraschino cherries

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.

    Prepare the Topping: In a small bowl, combine the brown sugar and a spoonful of the crushed pineapple juice until mixed. Divide this mixture evenly among the bottom of each cupcake liner.

      Layer Pineapple and Cherries: Add a spoonful of crushed pineapple on top of the brown sugar mixture in each liner, followed by one maraschino cherry in the center.

        Make the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

          Add Eggs and Flavors: Beat in the eggs one at a time, then add the vanilla extract and buttermilk, mixing until combined.

            Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

              Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

                Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.

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

                    Cool and Flip: Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Carefully flip the cupcakes upside down on a serving tray to reveal the pineapple topping.

                      Serve: Allow to cool slightly before serving, or let cool completely for a firmer texture.

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 cupcakes

                          - Presentation Tips: Serve on a decorative platter with extra maraschino cherries and a sprinkle of toasted coconut for added flavor and decoration.