Recipe: Pineapple Upside-Down Cupcakes

My dad is a big fan of upside-down pineapple cake. I remember making one once when I was younger. I was so fascinated when we flipped the baked cake and found perfect pineapple rings with cherries in the middle. When I came across this recipe from my 500 Cupcakes book, I knew it would be a perfect treat for father’s day. I woke up early and had them ready for my family to indulge in for breakfast. This is a simple and delicious recipe that I highly recommend!

Pineapple upside-down cupcakes via 500 Cupcakes  (Makes 2 dozen)

Topping:

20 oz can crushed pineapple

1/2 cup (1 stick) sweet butter, melted

3/4 cup packed brown sugar

(I added cherries)

Cupcakes:

1 cup ( 2 sticks) sweet butter, softened

1 cup superfine sugar

2 cups self rising flour

4 eggs

1 tsp. vanilla extract

Preheat oven to 350*F (175*C). Grease two 12-cup muffin pans with butter, and dust with a little flour, tapping out the excess. In the bottom of each cup, drizzle 1 tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar. ( If you are putting a cherry, I place it after the melted butter and then add the pineapple).

Place all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter on top of the pineapple mixtures in each cup. Bake for 25 min. Remove pans from the oven and cool for 10 min.

Next, I flipped the cupcakes on a baking sheet. Some might need a little tap to get them out.

Enjoy!