Pineapple Upside Down Cupcakes

Ingredients:

For the Topping

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 12 maraschino cherries, halved
• 1 cup pineapple chunks or crushed pineapple, well drained

For the Cupcake Batter

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 1/2 cup milk
• 1 large egg
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan.
2. In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup.
3. Add a few pineapple pieces on top of the sugar mixture, then place a cherry half in the center of each cup.
4. In a mixing bowl, beat the softened butter and granulated sugar until creamy.
5. Add the egg and vanilla extract, then mix until combined.
6. Add the flour, baking powder, salt, and milk. Mix until a smooth batter forms.
7. Spoon the batter evenly over the pineapple mixture in each muffin cup, filling each about two-thirds full.
8. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
9. Allow the cupcakes to cool for 5 minutes. Run a knife around the edges, then carefully invert the pan onto a tray to release the cupcakes.
10. Serve warm or at room temperature.