Pineapple Upside-Down Cupcakes

These Pineapple Upside-Down Cupcakes are a mini version of the classic dessert, delivering sweet caramelized pineapple, cherries, and moist cake in every bite. They’re easy to make, adorable, and perfect for any occasion!

Ingredients

(Makes 12 cupcakes)

For the Topping:

• ¼ cup (60g) unsalted butter, melted
• ½ cup (100g) light brown sugar
• 6 canned pineapple rings, halved
• 12 maraschino cherries

For the Cake Batter:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) pineapple juice (reserved from the can)
• ½ cup (120ml) buttermilk (or milk with 1 teaspoon vinegar/lemon juice)

Directions

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