Ingredients:

  • 6 tablespoons (85g) unsalted butter, melted
  • ½ cup (100g) packed light brown sugar
  • 1 (20 ounce / 567g) can pineapple slices, drained well and patted dry
  • 12 maraschino cherries, halved (optional)
  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Divide melted butter evenly into the bottom of each cupcake liner (or greased cupcake well).
  3. Sprinkle brown sugar evenly over the melted butter.
  4. Arrange a pineapple slice in the center of each cupcake well.
  5. Place a cherry half in the center of each pineapple slice (optional).
  6. Whisk together flour, baking powder, and salt in a medium bowl.
  7. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
  8. Beat in the eggs one at a time, then stir in the vanilla extract.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients (mix until just combined – don't overmix!).
  10. Spoon cupcake batter evenly over the pineapple topping, filling each cupcake well about 2/3 full.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cupcakes cool in the tin for about 5-10 minutes.
  13. Carefully invert the cupcakes onto a wire rack to cool completely.