Pineapple upside down cupcakes!

This is a delicious separate dessert recipe for a family get together!

PINEAPPLE UPSIDE-DOWN CUPCAKES

Ingredients

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1 can of pineapple rings

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup pineapple juice

24 stemless maraschino cherries 

Directions

Preheat the oven to 350 degrees F (175 degrees C).
 

In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well sprayed cupcake pan. 

 

Pat the pineapple very dry between several sheets of paper towel, cut out 1/4 of the pineapple and place one in each cup, reserving the juice, place a cherry in the center of each pineapple!

 
Sift together flour, baking powder, salt, and cinnamon.

In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. 

Stir in the vanilla. 

Add the flour mixture in three parts alternately with the juice, beginning and ending with the flour mixture. 

Beat well after each addition. 

fill each well about 3/4 the way full 
Place on the middle rack of the oven. 

Bake for 35 to 45 minutes, or until a toothpick comes out clean. 

Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge of each cup, then turn out onto cookie sheet and let cool completely!