Hello, dears.
I’m definitely adding these delicious Pineapple Upside Down Cupcakes to our family list of favourite cupcakes! I love these so much because they are just one of those good old-fashioned recipes like your mom or grandma used to make, but they’ve been slightly modernized since they are made in cupcake form. Really easy to make, and super yummy.
Good luck and enjoy.
Pineapple Upside Down Cupcakes are a unique and delicious twist on a classic cake. These are actually really easy to make, they require a few steps but it goes pretty fast. 
Ingredients:
Yields: 12 cupcakes
For the base:
- 1/4 cup (60 ml) unsalted cold butter, cubed
- 1/4 cup brown sugar (100 ml)
- 12 canned pineapple rings, drained ( or 1 can pineapple chunks)
- 12 maraschino cherries
You can usually find the cherries either by the canned fruit at the grocery store or buy the ice cream cones. 
For the cake:
- 1/2 cup unsalted butter
- 1/2 cup organic sugar
- 2 eggs, organic
- 1 teaspoon vanilla extract or vanilla sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 cup pineapple juice ( or whole milk)
- pinch of salt
Directions:
- Preheat the oven to 350 F (180 C)
- In a small bowl mix 60 ml butter with brown sugar. Mix well until they look like breadcrumbs.
3. Drain the pineapple rings from the juice.
4. Place about a teaspoon of the butter mixture in each cupcake pan and press the mixture down. Now place the pineapple rings or chunks on top of every layer of the butter mixture. Add a cherry to each cupcake dish. Set aside.
5. In a large mixing bowl add butter, cream it until it’s soft and smooth. Add sugar little by little. Make sure they are well combined. Add eggs, vanilla, and milk or pineapple juice mix well.
6. Now add flour, salt, and baking powder combine all the ingredients very well.
7. When the batter is ready to measure an equal portion of batter for each cupcake pans. Use an ice cream scoop for this. Do not overfill.
8. Place in the oven and bake 20-25 minutes or the tops are golden brown. Remove from oven and allow to cool 5 minutes, then run a sharp knife around edges to loosen. 
9. Place a wire cooling rack over top of the cupcake pan and flip to invert onto the wire rack. Let cool completely.
Enjoy 😉
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