Pineapple Upside-Down Cupcakes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 can (20 ounces) pineapple rings in juice, drained
• 1/3 cup packed light brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

Directions

1. Preheat oven to 350°F and line a standard muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating until combined. Beat in the vanilla.
5. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the milk, and ending with the flour mixture.
6. Divide the batter among the muffin cups, filling each about three-fourths full.
7. Combine the pineapple, brown sugar, and melted butter in a medium bowl. Spoon the mixture over the cupcake batter.
8. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
9. Transfer the cupcakes to a wire rack to cool completely.

Interesting Facts

• Pineapple upside-down cupcakes are a classic American dessert.
• This recipe makes 12 cupcakes.
• The cupcakes are best served the same day they are made.