## Pineapple Upside-Down Cupcakes### Ingredients#### For the Topping: * **1/4 cup** unsalted butter, melted * **1/2 cup** brown sugar, packed * **12** maraschino cherries, halved * **1 cup** pineapple chunks (or tidbits)#### For the Cake Batter: * **1 1/2 cups** all-purpose flour * **1 1/2 tsp** baking powder * **1/4 tsp** salt * **1/2 cup (1 stick)** unsalted butter, softened to room temperature * **3/4 cup** granulated sugar * **2 large** eggs, room temperature * **1 tsp** pure vanilla extract * **1/2 cup** whole milk *(Pro-tip: You can substitute this with pineapple juice for an extra burst of tropical flavor!)*### Instructions#### 1. Prep the Oven and Pan * Preheat your oven to **350°F (175°C)**. * Generously grease a 12-count muffin pan with non-stick cooking spray or butter to prevent sticking.#### 2. Assemble the Upside-Down Base * Evenly distribute the melted butter into the bottom of each muffin cup. * Sprinkle the packed brown sugar evenly over the melted butter, pressing it down gently. * Place a pineapple chunk (or a few tidbits) into each cup, then place a cherry half, cut-side up, right in the center.#### 3. Mix the Cake Batter * **Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. * **Wet Ingredients:** In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium-high speed until light and fluffy (about 3 minutes). * Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. * **Combine:** Alternately add the dry ingredients and the milk to the wet mixture in 3 batches, beginning and ending with the flour. Mix just until combined; do not overmix.#### 4. Bake to Perfection * Spoon the batter evenly into each muffin cup over the pineapple-cherry base, filling each cup about 3/4 full. * Bake for **20 to 22 minutes**, or until a toothpick inserted into the center of a cupcake comes out clean.#### 5. The Grand Reveal (Flip and Serve) * Allow the cupcakes to cool in the pan for only **5 to 10 minutes**. *(Do not let them cool completely, or the caramelized sugar will stick to the bottom of the pan!)* * Run a knife gently around the edges of each cupcake to loosen them. * Place a large serving platter or cutting board over the top of the muffin pan, and carefully but quickly flip it over. * Slowly lift the pan to reveal beautiful, perfectly caramelized, individual pineapple upside-down treats!
