Pineapple Upside Down Cupcakes

Name: Pineapple Upside Down Cupcakes
Ingredients: 2/3 cups Brown Sugar; 1 cup Butter, Divided; 2 cans (20 Oz. Size) Sliced Pineapple; 1 jar (10 Oz. Size) Maraschino Cherries; 2-1/2 cups All-purpose Flour; 1/4 teaspoons Salt; 2-1/2 teaspoons Baking Powder; 1/3 cups White Sugar; 1 teaspoon Vanilla; 3 whole Eggs; 1-1/4 cup Whole Milk

11 ingredients

5 steps

Ingredients

2/3 cups Brown Sugar
1 cup Butter, Divided
2 cans (20 Oz. Size) Sliced Pineapple
1 jar (10 Oz. Size) Maraschino Cherries
2-1/2 cups All-purpose Flour
1/4 teaspoons Salt
2-1/2 teaspoons Baking Powder
1/3 cups White Sugar
1 teaspoon Vanilla
3 whole Eggs
1-1/4 cup Whole Milk

Directions

1

Preheat oven to 350°F. Spray muffin tin with nonstick baking spray.
2

In a medium bowl, combine brown sugar and 1/4 cup (4 tablespoons) melted butter. Divide between muffin tins. Add 1 pineapple slice and 1 cherry to each.
3

In a large bowl, combine flour, salt, and baking powder.
4

In another large bowl, cream remaining butter and sugar until light and fluffy. Add vanilla and eggs, one at a time. Alternate adding flour mixture and milk until everything is just combined.
5

Divide evenly between prepared pans. Bake for 18-22 minutes. Cool before flipping over.